Raspberry Mocha (Diabetic)

READY IN: 10mins
Recipe by Outta Here

A raspberry flavored coffee. I use a French press but any brewed coffee would work. I make mine sugar free, but regular cocoa mix and syrup can be used. I don't buy cocoa mix anymore, since making --Nimz-- Hot Chocolate Mix , which I make with Hershey's SPECIAL DARK Cocoa powder. I use about 4 tablespoons of the mix (2 per serving).

Top Review by Mia in Germany

Utterly yummy, as Annacia said! I made some adjustments for dairy free: Cashew milk and a cocoa mix of 1 teaspoon cocoa powder, 1/4 ounce 85 percent chocolate, 1/2 teaspoon arrowroot and xylitol for sweetener. The raspberry syrup was homemade from frozen raspberries and erythritol (no sugar free store bought syrup available here). This is a perfect balance of flavours, I could taste raspberry, cocoa and coffee at the same time without the raspberry being too loud.
Thanks for sharing this treat!
Made for All Aboard The L-O-V-E train.

Ingredients Nutrition

  • 1 cup low-fat milk
  • 1 (5/8 ounce) package fat-free sugar-free hot cocoa mix (Swiss Miss)
  • 2 tablespoons sugar-free raspberry flavored syrup (Torani)
  • 2 cups brewed coffee, hot (strong)


  1. Heat milk in microwave for 2 minutes (I use a microwave frother).
  2. Stir in cocoa mix (and froth if using frother).
  3. Divide syrup between two large mugs and divide hot coffee and hot milk between mugs If using frother, add some froth to top.

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