Cherry Mocha Coffee, low-carb

inspiration: Borders Cafe's Cherry Mocha. This hot coffee beverage can be adapted in flavoring. The main idea is non-carb whipped cream, cocoa and coffee. But, the cherry/almond flavor inspired by Borders Cafe is my husband's favorite. This recipe is good for Atkins or non-atkins. You use the sweetener of your choice; I recommend either Splenda or Sugar. By using Splenda or other non-nutritive sweetener, the net carbs (adjusted for fiber) is 3g net carb.

• Ready In: 10 mins
• Serves: 1

Ingredients

• 16  ounces coffee (any kind)
• 1⁄3 cup  whipping cream or 1⁄3 cup heavy cream
• 1⁄4 teaspoon  flavoring  cherry extract (by the vanilla in the grocery)
• 1⁄2 teaspoon  flavoring  almond extract (by the vanilla in the grocery)
• 1  tablespoon  unsweetened cocoa powder (the kind for baking)
• 2  tablespoons  sweetener Splenda sugar substitute or 2  tablespoons sugar

Directions

1. I make large servings which are close to 16 oz. coffee each, so make this in a LARGE mug.
2. Multiply the recipe for the number of people you are serving.
3. Make the whipped cream while waiting for coffee to brew. In a bowl add all other ingredients (cream, flavorings, sweetener and cocoa). Use an electric mixer to whip the cream until soft peaks form. Do not overwhip as it will quickly turn to butter consistency.
4. Put whipping cream mixture in mug. Pour hot coffee over cream and stir. For best results, mix thoroughly.
5. If you are making for several people and some people want sugar and some want Splenda, make the whipped cream without the sweetener. Instead, add the 2 Tblsp. sweetener to each cup, as preferred. Pour a little coffee over the sweetener and mix. Then add the cream to each cup. Then fill the mug the rest of the way with hot coffee and stir.