Makes 2 cups
1/2 cup lite eggnog 1/4 cup non-fatmilk
1/2 tsp. stevia or 1 tbsp sugar (to taste) 1/2 cup brewed espresso or very strong coffee, cold
5 ice cubes
2 tbsp whip cream, fat free Sprinkle nutmeg
In a blender add all the ingredients except for your toppings and process until smooth. Pour into a cup and top with whip cream and nutmeg.
Makes 1 serving
Ingredients for Coffee:
1 cup (8 oz) hazelnut coffee or decaf, I use Green Mountain Hazelnut K-cupor brew your favorite hazelnut coffee
½ cup fat-free milk
1 tablespoon Torani Sugar Free Vanilla Syrup or Starbucks Sugar Free Syrup, see shopping tips
Ingredients for Topping:
2 tablespoons light whipped cream, from a can
1 teaspoon Hershey’s Double Chocolate Sundae Syrup or your favorite fat-free chocolate syrup
1.Brew coffee. I used a K-Cup but you can brew a cup of hazelnut in your coffee maker.
2.In a saucepan, whisk together milk and vanilla syrup over medium heat, stirring until steaming. Remove from heat. Transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it. Just whisk the mixture continuously with a wire whisk until foamy.
3.Pour into a large mug. Add the hot coffee on top. Top with 2 tablespoons light whipped cream and drizzle 1 teaspoon of chocolate syrup on top.
4.Drink immediately. Enjoy!