Cinnamon Mocha Coffee

[quicklook-recipe prep_time=”20 min” cook_time=”” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1/2 cup ground dark roast coffee
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 cups water
• 1 cup milk

[/ingredients-left]
[ingredients-right]

• 1/3 cup chocolate syrup
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• Whipped cream, optional

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”95″ calories_fat=”” fat=”trace” sat_fat=”” choles=”1mg” sodium=”43mg” carbs=”21g” sugars=”” protein=”3g” fiber=”1g”]

Serving size: 1 cup (prepared with fat-free milk, sugar-free chocolate syrup and 2 tablespoons Splenda brown sugar blend; calculated without whipped cream)

Diabetic exchanges: 1 starch, 1/2 fruit

[/nutrition-info]

Originally Published in Reader's Digest