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NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), however NO cinnamon should be added as a garnish. Those on a dairy restriction should use lactose or non-dairy versions of any below ingredients.
2 cups freshly brewed coffee, any variety, decaf if desired
1 square unsweetened baking chocolate, chopped
¼ cup sugar
1 ½ cups milk (for a lactose-free diet, choose lactose-free milk)
1 tsp ground cinnamon
1 ½ tsp vanilla
¼ cup non-dairy whipped topping
Place coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk.
Stir in sugar and cinnamon. Bring to a boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally.
Pour into 4 large cups or mugs. Top with whipped topping. Garnish with a light sprinkling of additional cinnamon, if desired.