Peppermint Mocha

PEPPERMINT MOCHA

In food processor, pulse 1 peppermint candy cane until coarsely chopped. Transfer to small plate. In small microwaveable bowl, microwave 15 g dark chocolate until melted, about 15 seconds. Dip rims of two 1-cup mugs in melted chocolate, then in crushed candy cane. Let stand until chocolate is set, about 5 minutes. Divide 1½ cups hot milk, ⅓ cup espresso or strong coffee, 60 g melted dark chocolate, 2 tbsp maple syrup and 1 tsp mint extract between mugs. Top with whipped cream and sprinkle with remaining crushed candy cane. Serve immediately. Makes 2 servings.

PER SERVING WITH 3 TBSP WHIPPED CREAM about 455 cal, 10 g pro, 25 g total fat (15 g sat. fat), 35 g carb (47 g dietary fibre, 35 g sugar), 35 mg chol, 95 mg sodium, 4.5 mg iron.

AMARETTI AFFOGATO

Place small scoop of vanilla ice cream in small cup or glass. Add ½ tbsp hazelnut liqueur; pour in ¼ cup hot espresso or strong coffee. Sprinkle with 1 crumbled amaretti cookie. Serve immediately. Makes 1 serving.

PER SERVING about 190 cal, 3 g pro, 9 g total fat (5 g sat. fat), 19 g carb (1 g dietary fibre, 17 g sugar), 30 mg chol, 55 mg sodium, 0 mg iron.

VIENNESE CARAMEL COFFEE

In saucepan, heat ¼ cup unsalted butter and ⅔ cup granulated sugar over medium heat, without stirring, until mixture is golden, about 6 minutes. Stir in ½ cup 35% whipping cream, 1 tsp lemon juice and pinch of salt; cook until thickened, about 2 minutes. Remove from heat; stir in 1 tsp vanilla. (Make-ahead: Can be refrigerated for

up to 1 week.) Divide 1 cup hot elongated espresso or strong coffee between two cups. Top each serving with ¼ cup whipped cream and 2 tsp of the caramel sauce. Makes 2 servings.

PER SERVING about 155 cal, 1 g pro, 14 g total fat (9 g sat. fat), 6 g carb (0 g dietary fibre, 6 g sugar), 45 mg chol, 30 mg sodium, 0 mg iron.

CHAI LATTE

In small saucepan, bring 2 cups water to boil. Reduce heat; add 1 cinnamon stick, 1 star anise, 1-inch piece fresh ginger, 4 cloves, 3 peppercorns and 3 crushed cardamom pods. Simmer for 5 minutes. Remove from heat; add 1 tbsp black tea leaves. Cover and let stand for 10 minutes. Strain and pour into two 1½-cup mugs. Divide 1 cup hot frothed milk, ¼ cup hot espresso or strong coffee and 2 tsp maple syrup, if desired, between mugs. Garnish each serving with cinnamon stick. Serve immediately. Makes 2 servings.

PER SERVING about 75 cal, 4 g pro, 1 g total fat (1 g sat. fat), 11 g carb (0 g dietary fibre, 10 g sugar), 6 mg chol, 55 mg sodium, 0 mg iron.