Prep 5 mins
Cook 0 mins
I developed IBS (Irritable Bowel Syndrome) about 8 years ago and am always on the look-out for substitutions of favorite foods I miss eating. Being on a very tight budget means I have little luxury in buying all these things at once, so I finally got a chance to find and purchase one of the coffee substitutes out there on the market today. It's called Pero and it's made with malted barley, barley, and chicory. It's instant granules so you just add hot water. 1 tsp serving is 5 calories, and 0 on everything else. That is to say this Pero has no nutritional value, but it's not unhealthy either. I've been drinking it 'black' for a week now and find it's quite good, but also good with a bit of white sugar. The directions don't indicate how much water to use, but I found that 1 heaping tsp per 8 oz of hot water is a good ratio. Way back when, when real coffee didn't destroy me, I used to brew coffee with ground cinnamon. I also loved coffee with chocolate or various other flavors, as well as black. Pero comes in regular and Extra Dark Roast, and I bought the Extra Dark Roast. I experimented today with the Pero and created a tasty cinnamon mocha-type drink. Please note that I do not know a whole lot about coffee drinks, so I don't know if this is a true cinnamon mocha. Also, since it's made with a coffee substitute, this won't taste like real coffee, but I still think it's very good. Adjust amounts to taste, but I did measure everything. If you want, substitute instant regular coffee granules, but I wanted to share this with the 'Zaar community for those who choose not to drink real coffee or cannot drink it. I am going to experiment more with my recipe and see how soy milk will work in it, as well as how this will taste cold, so I will probably be back to update.
- 8 ounces hot water (not boiling, just very hot)
- 1 teaspoon instant coffee, substitute granules (Pero Extra Dark Roast coffee substitute, or you can probably try instant real coffee granules)
- 1 teaspoon sugar
- 1⁄4 teaspoon cocoa powder
- 1⁄8 teaspoon ground cinnamon
- Dissolve one heaping teaspoon of Pero Extra Dark Roast into the hot water.
- Stir in sugar, cocoa powder, and cinnamon. Taste and adjust amounts if necessary. Enjoy!
I gave this recipe 3 stars. I made this today as it's so cold I wanted something to warm me up. I made this basically as directed as I'm able to use small amounts of sugar except I used Maxwell house instant coffee. I thought for me this wasn't really sweet enough. So I added 1 packet of Splenda and 1 tsp half n half. This made this mocha so much better. I think I'd perfer this with more coffee maybe 1/2-1 tsp. Overall I'll make this again! Thanks so much for posting! Christine (internetnut)
I used instant coffee and a cinnamon stick that was left in the cup throughout sipping. The only place it fell short for me was in the cocoa amount which I raised to 1 1/4 tsp. Splenda was used for sweetening. This hits the target when you want something tasty and quick.
Ahhh- the kind of hot chocolatey drink I can't resist downing in gulps! Started my morning on a deliciously warm and soothing note! I should note that I used 1/2 cup vanilla soymilk and 2/3 cup water. All I have is instant coffee, though I would love to try a substitute. This is such a keeper for me! Thanks!