- 1 cup water boiling
- 1 tbsp cocoa powder
- 2 tsp Walden Farms caramel syrup calorie-free, sugar-free
- 2 scoops powdered stevia (1/32 tsp per scoop)*
- 1 tbsp milk
- 1 tbsp half & half AP
- Bring water to a boil.
- Whisk in the rest of ingredients.
- For a froth, add to a blender and blend on high for 30 seconds. Enjoy!
*This is based on the Trim Healthy Mama stevia brand that I personally use and linked to in the recipe which is quite concentrated. Stevia potency really varies from brand to brand so you may need to adjust the level of stevia to more or less depending on which one you use. Macros listed are for SP version - no milk or half & half.
I was looking for hch recipes (I already have your P2 and P3 workbooks – love them!!!!). I came across this first recipe and saw that I had the ingredients, so off to the kitchen I went. It’s like 0 in CT so I was cold and this looked yummy. I substituted with Sweet Leaf English Toffee drops (stevia) and yummmmm! I’m sitting here now scrolling through the rest of your recipes while sipping my cocoa. You are a lifesaver!
ps adding a pinch of salt also brings out the flavors more and negates any bitter cocoa or stevia flavor. I did that and YUMMMMMM!
thank you! We will add that to the recipe!
I’m actually wondering if this would work with grapefruit because some of the fruity things we’re trying to make with grapefruit and stevia combined do have a bitter flavor I don’t care for.
Oh lovely I’m so glad! I even enjoyed this one and I’m not on P2! Oooh boy I here you easterners are having a record worst winter over there. Many 0 degrees! we’ve ad a dry winter and I’m pineing- pining? for some snow.
I’m not a stevia fan so would love to see swerve options on all the deserts. I know they don’t do Carmel so it would likely be just plain but having the right amount would be helpful.
Gotcha- if I were to guess it would probably be about 2 tsp to 1 tsbp swerve, since it’s sweetness concentration is so much smaller.
Thank you! This is a delicious recipe. After poring into my favorite hot drink cup I sprinkled a pinch of medium grind Celtic salt on top. Deluxe comfort even on P2.
Hey Sheryl! So glad you liked it. That sounds like the perfect way to finish it off too with the dash of sea salt yum.
Just curious what a “scoop” would be? And does anyone know if there is a carmel not made with surcalose?
Hey Cheryl! Sorry for the confusion there- the standard scoop size that comes in powdered stevia bottles is 1/32 of a tsp (I know, tiny!). I too wish there was something without sucralose- the closest thing I’ve found so far which is REALLY good is this maple syrup with erythritol and monk fruit here- highly recommnend- not exactly caramel, but same type of thing to me: https://www.amazon.com/Lakanto-Syrup-Maple-13-oz/dp/B01G4I8WCE/ref=sr_1_1_a_it?ie=UTF8&qid=1516499526&sr=8-1&keywords=monk+fruit+maple+syrup
It’s not cheap, but goes a long way. My son loves it too. Also you could just get plain caramel extract online too I believe, without any sweetener, and then sweeten it with more stevia/etc. I hope that helps!
Love your site! What do SP and AP stand for?
Hey Melinda! So glad you are liking the site so far! I have an explanation of the SP and AP for ya over on the homepage for now here: http://hcgchicarecipes.com/ If you scroll down a bit you’ll see a subheading called “2 types of recipes” – will try add a page all by itself that explains it quickly soon too.
I have powdered Stevia but no scoop so how in tarnation do I measure 1/32 of a teaspoon?????
Hey Marjorie! You might want to get one of those- here’s on amazon – https://www.amazon.com/New-Star-Foodservice-42924-Stainless/dp/B00KH9PSNI/ref=sr_1_3?ie=UTF8&qid=1521322836&sr=8-3&keywords=1%2F32+teaspoon
the one called “smidgeon” is apparently 1/32 of a tsp lol – this is very handy for stevia – it’s just so concentrated it’s best to measure in small increments like this and is more specific than just saying “a few shakes” etc .:)-