Skinny Hazelnut Cafe au Lait

Skinny Hazelnut Café au Lait

Makes 1 servings

Variation of recipe courtesy of National Fluid Milk Promotion Board

2 tbsp (1 oz.) sugar-free hazelnut syrup
1 cup fat free milk (245 g)
2/3 cup brewed coffee (158 g)
cinnamon

Pour syrup into 20-ounce chilled stainless steel pitcher. Add cold
milk.

If using a stove-top, heat syrup and milk in saucepan over medium-low heat; do not boil. If using a microwave, heat milk and syrup in large, shallow bowl for 2 to 3 minutes.

Whisk rapidly until milk is airy and frothed. Blend in coffee, dust with cinnamon and serve in a bowl or mug.

CARAMEL LATTE

Caramel Latte

Source: Splenda Exchange

2 packets SPLENDA® Flavors for Coffee, Caramel
1/4 cup brewed espresso
1/4 teaspoon vanilla extract
1/2 cup non fat milk

Mix all ingredients together in a microwaveable bowl or mug. Heat in a microwave 30 to 40 seconds or to desired temperature.

Blend in blender 15 to 20 seconds to create a frothy drink, if desired.

Pour into serving cup and serve immediately.

Note: Serving Size: 1 (6 fl oz) drink

Toffee Hot Chocolate

Toffee Hot Chocolate

Recipe courtesy Rachael Ray

Show: 30 Minute Meals

Episode: Holiday in a Hurry

4 cups whole milk

1/2 cup water

1/2 cup sugar

6 ounces bittersweet chocolate, chopped

2 ounces butterscotch chips

1 canister whipped cream, available on dairy aisle

1 toffee bar, crushed (recommended: Heath bars)

Heat milk, water, sugar to a boil, remove from heat and stir in chocolate and butterscotch chips until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and crushed toffee.

Hot Chocolate

Hot Chocolate

Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Show:   Barefoot Contessa

Episode:   Welcome Back Breakfast

2 1/2 cups whole milk

2 cups half-and-half

4 ounces bittersweet chocolate, chopped

4 ounces milk chocolate, chopped

1 tablespoon sugar

1 teaspoon pure vanilla extract

1 teaspoon instant espresso or coffee powder

4 to 5 vanilla beans or cinnamon sticks, for garnish

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Pumpkin Potion No. 9

Pumpkin Potion No. 9

1 cup heavy whipping cream
2 T. sugar
1 t. ground ginger
4 cups 2 percent or whole milk
1/2 cup plus 2 T. sugar
1/2 cup plus 2 T. pumpkin pie filling
1/2 t. pumpkin pie spice

To make the ginger whipped cream: in a medium bowl, beat the whipping cream, sugar and ginger until peaks form. It can be prepared 1 day ahead and stored in the refrigerator; whisk before serving. Makes 2 cups.

Combine the milk, sugar, pie filling, and pie spice in a medium pan over medium to medium high heat. Stir to dissolve the pie filling. Continue heating until steaming but not simmering. Remove from the heat. Pour into mugs. serve topped with dollops of ginger whipped cream. reserve the remaining whipped cream for another use.

You can buy pumpkin pie spice in the spice aisle at the grocery store, or make it yourself by combining equal parts ground cinnamon, nutmeg, allspice, cloves and ginger.

Serves 4