Betty's Mexican Brunch Chocolate Coffee - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- See video for ingredients
Instructions
- See video for instructions
Betty demonstrates how to make a superb coffee drink to accompany any Mexican meal, her Mexican Brunch Chocolate Coffee. Betty displays this drink with her Mexican Brunch Crustless Quiche--a great contrast of flavors!
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Mexican Brunch Chocolate Coffee
1 cup milk
1/2 cup chocolate syrup
1/4 cup light brown sugar, firmly packed
dash of cinnamon
dash of nutmeg
1 teaspoon vanilla extract
1 cup of freshly brewed hot coffee (for each serving)
small container of frozen whipped topping, thawed
In a small saucepan, combine 1 cup milk, 1/3 cup chocolate syrup, 1/2 cup brown sugar, a dash of cinnamon, and a dash of nutmeg. Cook over low heat, stirring constantly, just until brown sugar dissolves. Remove from heat and stir in 1 teaspoon vanilla. Now, pour this chocolate sauce into a small serving bowl or pitcher. To make 1 serving of chocolate coffee, pour 1 cup of freshly brewed coffee into a coffee cup. Spoon in chocolate sauce (as many spoonfuls as desired). Top with a dollop of whipped topping, sprinkle with a small amount of either nutmeg or cinnamon. Tastes great--and you get to control how chocolate-y it is!!! Note: If you like your coffee sweeter, just add some sugar (or artificial sweetener) to your cup! Added cream is also allowed!!!
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NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
*Both can be ordered from http://www.amazon.com or http://www.createspace.com
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PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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