Cinnamon Mocha Coffee

This spiced coffee is a lovely treat any time of the year.

Preparation time: 20 minutes

You Will Need
1/2 cup ground dark roast coffee
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups water
1 cup milk
1/3 cup chocolate syrup
1/4 cup packed brown sugar
1 teaspoon vanilla extract
Whipped cream, optional


What to Do
1. In a small bowl, combine the coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions.

2. In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in the vanilla and brewed coffee. Ladle into mugs; garnish with whipped cream if desired.

Nutritional analysis: 1 cup (prepared with fat-free milk, sugar-free chocolate syrup and 2 tablespoons Splenda brown sugar blend; calculated without whipped cream) equals 95 calories, trace fat (trace saturated fat), 1 mg cholesterol, 43 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein. Diabetic exchanges: 1 starch, 1/2 fruit.

 

Chocolate Cakes With Liquid Centers 

Serve these easy-to-make molten chocolate cakes to impress any guest. 

You Will Need
1/2 cup butter
4 squares bittersweet chocolate (1 ounce each)
2 eggs
2 egg yolks
1/4 cup white sugar
2 teaspoons all purpose flour

What to Do
1. Preheat oven to 450°F; butter and flour four 4-ounce ramekins.

2. In top half of double boiler set over simmering water, heat butter and chocolate until chocolate is almost melted.

3. Beat eggs, yolks and sugar until light colored and thick.

4. Mix chocolate and butter, and slowly pour into egg mixture, stirring constantly. Stir in flour until just combined.

5. Pour batter into molds and bake for 6 to 7 minutes. Cake centers will be quite soft. Invert molds on plates. Let sit 15 seconds. Unmold. Serve immediately with whipped cream.