Cocoa-Mocha, Sugar Free International Coffee – a delicious recipe with powdered milk, powdered coffee, Splenda sugar substitute, cocoa powder, sugar, coffee crystals. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Uses 2 large mixing bowls and blender.
2
Take one cup of splenda and put in blender already running on High.
3
Keep blender covered and do not breathe!
4
Change to pulse and keep pulsing until sugar substitute is powdered.
5
put splenda in large mixing bowl.
6
Mix loosely together with rest of ingredients.
7
after mixing loosely use mixing cup to place approximately one and one half cups of dry ingredients in blender at one time.
8
vary between pulse and high, turning off and scraping sides of blender, until combined to a smooth light chocolate colored powder.
9
(keep an eye on the blender so it doesn't overheat).
10
Pour powder in clean mixing bowl and continue mixing dry ingredients in batches until done with all.
11
Package in jars, ziplock bags, and original instant coffee container.
1646
kcal
Calories
131
g
Fat
107
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups powdered milk, 5 cups powdered coffee creamer, 1 cup Splenda sugar substitute, powdered after measuring, 1/2 cup dry cocoa powder, and more.
Yes, Cocoa-Mocha, Sugar Free International Coffee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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