Cocoa Mocha Sugar Free International Coffee Recipes

SWISS MOCHA COFFEE MIX

Steps:

• Measure all of the ingredients into a clean, dry bowl.
• Use a fork to combine everything evenly.
• Transfer this mixture into a resealable container.
• To Prepare: Measure 3 or 4 tablespoons of mixture in resealable container into a coffee mug.
• Fill coffee mug with hot water and stir to dissolve.

SUGAR FREE DARK CHOCOLATE MOCHA DREAM COFFEE

Steps:

• using a very large bowl and a sifter (or a blender if you don't mind powder residue in your hair) sift all ingredients together at least twice.
• Make sure and mix well with a plastic or wooden spoon.
• To prepare, fill mug 1/3 full of this mixture and add freshly brewed coffee. From a press pot if possible.
• Prepare your coffee first if you use creamer. This mixture is very dark and it will be hard to judge how much cream you need by color.
• (to use as hot cocoa, substitute hot water for coffee).

SUGAR-FREE ICED MOCHA

Steps:

• I usually brew a full 12 cup pot of coffee (about 72 oz) and drink about 24 oz hot.
• With remaining pot, I put the cocoa powder in a beverage container, pour the coffee into the container, and place it in the refrigerator overnight.
• In a quart-sized mason jar, I put 6-8 pumps of sugar-free Torani syrup (about 1/4 cup) with half & half to taste.
• Shake beverage container until cocoa powder is mixed into liquid.
• Pour into mason jar that already contains sugar-free syrup and half & half, and enjoy.
• You will have enough for two days of mochas.

MOCHA COFFEE

Steps:

• Pour hot coffee into a mug. Stir in cocoa, sugar and milk.