Been doing bulletproof coffee with kerrygold and MCT for a while and loved it, but needed a hint of something else. I stumbled across these recipes and decided to make a mocha 'sauce', with the sugar substituted by splenda and erythritol. DELICIOUS.
And the one I made, I wanted to make a sample of it so I made 1/8th of all the ingredients and the yield was about 10oz (it goes fast, so tasty), next time i'll just halve the recipe.
Mocha: yields ½ gallon
1 qt water
1 lb 14 oz sugar
10 oz cacao powder
2 Tbsp vanilla extract
1.5 tsp salt
Combine water and sugar in a pot over medium heat, stirring occasionally until sugar is completely dissolved. Gradually add cacao powder in 4-5 batches, whisking thoroughly between additions. Continuously whisk, making sure to scrape bottom of pot to prevent burning. Once cacao is incorporated and sauce is smooth, remove from heat and mix in vanilla and salt. Store in the refrigerator.
KCKO!
Submitted September 27, 2017 at 05:56PM by Beesto5 http://ift.tt/2hyqeIB ketorecipes
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