It was twenty years ago when I was introduced to Starbucks’ Caffè Mocha. It quickly became my weekend drink. I’d walk down to the local Starbucks, newspaper in hand, and hunker down for two or three hours. I’d usually have two or sometimes three ventis. Let’s face it, these are gourmet hot chocolates with some coffee added in. Each one had 35g of sugar due to the chocolate sauce. Is it any surprise that my pancreas nearly called it a day?
I haven’t had a mocha for over ten years, until last Wednesday. I had no cream in the house so was making a bulletproof coffee with a massive pat of butter. I remembered there was a tin of cacao powder in the cupboard, so I threw a heaping tablespoon in. After forty seconds in the blender, the result was amazing: smooth, creamy, chocolatey goodness with three or four grams of carbs.
This isn’t something I’ll have every day but what a great treat! It kind of takes me back to those days in the cafè.
- Large cup of coffee
- Very large pat of butter
- Two tablespoons of cacao powder
- Put everything in a blender and blitz for forty seconds.