If you love mocha and caramel or mocha and peppermint or cinnamon and pumpkin and spices with your coffee and if you want them to taste pretty close to ringers for a full-fledged coffee house coffee drink….oh ….and be sugar-free. Have I got the blog post for you!
All my sugar-free coffee syrups finally linked up in one place. The Iced Mock Cinnamon Dolce , Iced Cafe Caramel Macchiato and the Blended Tiramisu that are just so refreshing when served cold plus the Pumpkin Spice and Mock Gingerbread Spice syrups which each also make a good base for a wintry eggnog. And when the weather starts to turn really cold you can reach for the hot Peppermint Mocha and Caramel Mocha Latte syrups; these two will warm your heart. Hope you enjoy them as much as we do! Featured in this post is the Caramel Mocha coffee that I’m bringing over from my old blog.
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The Caramel Mocha does require one additional step (as opposed to the other syrups) to make the brown buttered caramel icing to drizzle over the top, but, having this buttered caramel syrup comes in pretty handy and can be used to flavor all sorts of holiday goodies, once you know how to make it, and in syrup form it is ready to grab out of the fridge and enjoy whenever you want.
Caramel Syrup (Makes 2-3 – 12 oz. coffees)
1 cup HOT water (don’t boil-heat on the stove if possible)
1/2 cup Gentle Sweet (4 tablespoons truvia blend or Pyure blend)
Whisk in well, then add:
*1/8 teaspoon xanthan gum
Whisk the xanthan gum in very well.
1 generous pinch of THM Mineral Salt” or regular salt (it will taste flat without it)
1 tsp caramel flavoring (I used Watkins brand)
1/2 tsp vanilla- high quality- extract
Whisk this mixture altogether again thoroughly. This is the caramel syrup.
Separate 1/4 of this caramel syrup mixture and set aside while you finish making the caramel mocha syrup. You will add browned butter to this later.
Caramel Mocha Syrup
Add to the remaining: 3/4 cup of the caramel syrup
2 tablespoon cocoa powder.
Whisk very, very well!
This is your caramel mocha syrup.
Add 1/4-1/3 cup of this syrup for every 8 oz of coffee
2 tablespoon cream (S) for every 8-10 oz of coffee or 2 tablespoons half and half (FP) if consumed as a snack with the protein powder (limit serving for FP to 8-10 oz)
1 tsp collagen protein is good in this too or regular protein if you add it when it’s very warm and will easily incorporate.
Buttered Caramel Syrup for Topping
Melt butter in a small saucepan until it is golden brown (I use a little skillet for this). Watch it and don’t let it burn (different flavor!)
Add the brown butter to:
1/4 cup of the set-aside caramel syrup
1 tiny dash (or more) of salt- for the “salted caramel” effect
Top with whipped cream and drizzle with the Buttered Caramel Syrup.
*xanthan gum is a binder and since this makes more than one serving it is very helpful but can be made without it. I add to all of the syrups to stabilize them so they can be more convenient to pull out of the fridge when I want.
*I can’t really recommend glucomannan for these syrups since it continues to thicken and won’t store as well.