Caramel Mocha (Soy, Egg, Wheat, Nut and Fish-Free, Can Be Milk-Free and Diabetic Friendly)

 

Yesterday, I was a guest on The Coffee Shop!  My first guest post of the new year!  YAY! :)  If you're reading this, Paloma, thanks again for the opportunity.  And, my readers, If you have a chance, please go over and check out her site.  You won't regret it.  She shares some pretty yummy recipes! 

Anyway, I wanted to share with you the recipe I shared there (To see my original guest post there, click here.).  It's for Caramel Mocha, and is adapted from a recipe I found here.  It is soy (if you use all soy-free ingredients), egg, wheat, nut and fish-free, and can be milk-free and diabetic friendly.  How awesome is that?  Allergy-friendly and delish!  What a great combo! :)

Caramel Mocha

3/4 Cup white sugar, divided

3 Tablespoons salted, full-fat butter

 4 1/2 Cup milk, divided

1/2 Cup cocoa powder

2 Tablespoons instant coffee

1/8 teaspoon salt (optional)

1/2 to 3/4 teaspoon vanilla

1. In a medium saucepan, cook 1/2 Cup of the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring), until it turns a deep amber color; add the butter and stir until it is melted. 
2. Add 1/2 Cup milk, coffee, cocoa, salt (if using) and remaining 1/4 Cup sugar and mix until well blended. (Note: Be careful!  The hot sugar will bubble up when you add the milk.)
3. Add the remaining 4 Cups of milk and stir until everything is heated thoroughly.
4. Remove the mixture from the heat and stir in the vanilla before enjoying.

Makes about 5 one Cup servings.

Variations:

• Milk-free: Use a dairy-free milk for the milk and a dairy-free butter for the butter (such as Earth Balance and/or SoDelicious brands).  Just keep in mind your allergen needs when picking a substitute.
   
• Sugar-Free: Use a sugar substitute in place of the sugar.
   
• Frothy Top: Place a 1 Cup portion in the blender and blend for a few seconds before pouring into a mug for a nice frothy top.
   
• Coffeehouse Style: Top with sweetened whipped cream, caramel sauce, cinnamon or any combination that you like to make a more "coffeehouse" style drink.  Just keep in mind your allergen needs when using this variation.
   
• Iced Caramel Mocha: Let the mocha cool and then serve over ice.
   
• Caramel Mocha Frappe: Let the mocha cool and add a 1 Cup portion to a blender along with 1/2 to 1 Cup (amount based on preference) of ice and blend until desired consistency.  I would start with the 1/2 Cup of ice and add more if you want it thicker.
   
• Caramel Hot Cocoa:  Not a coffee fan?  Just leave out the coffee and have yourself a Caramel Hot Cocoa instead. :)

(This recipe was originally posted on my original site, Natural and Free.)