4 cups strong brewed coffee
1 Tbsp. cocoa powder
4 Tbsp. raspberry syrup (see below)
1/4 cup almond milk (or your milk of choice)
1/2 pint fresh raspberries
1/2 cup water
2 drops liquid stevia
Warm almond milk in a small saucepan over low heat until hot and steamy, but not boiling. Add coffee and cocoa powder and heat through. Place hot coffee and milk in a blender with the raspberry syrup and blend until frothy. Divide between 4 coffee mugs and drizzle with 1/2 tsp. of the raspberry syrup. If desired, top with whipped cream and garnish with mint. Serve warm.
Prepare raspberry syrup by placing all ingredients together in a small saucepan and cooking on low heat until the raspberries become very soft. Strain and reserve the liquid. Yields about 1/2 cup.
Yield: 4 cups
Per serving: 27 calories, 0.7g total fat, 1g protein, 6g total carbohydrates, 1.6g sugars, 13mg sodium