Ingredients
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18 ounces cold water
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1/4 cup ground coffee, preferably French Roast
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5/8 ounce Swiss Miss diet cocoa mix (1 package Swiss Miss No-Sugar-Added Cocoa)
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1/2-1 tablespoon caramel ice cream topping
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1 teaspoon fat-free half-and-half
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1/4 teaspoon sugar-free hazelnut syrup (hazelnut or vanilla flavor)
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sweetened whipped cream
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1/4 cup ground decaffeinated coffee
Instructions
- Put water in drip coffee maker.
- Put ground coffee in filter in coffee maker. Push button. Let drip.
- Meanwhile, in an 18-to-20-ounce travel mug, pour in 1 packet of Swiss Miss No-Sugar-Added cocoa.
- If you have a sweet tooth, squeeze about 1 tablespoon of Smuckers Caramel ice cream topping (count of 5) on top of cocoa. Otherwise, add about 1/2 tablespoon of the caramel topping (count of 3).
- (Optional:) Add a splash of fat-free half-and-half on top of the caramel topping. It was approximately 1 teaspoon. This is optional; it makes the coffee taste richer.
- Add a tiny amount of hazelnut or vanilla flavored sugar syrup. I measured this to be about 1/4 teaspoon. Don't overdo it, it's better as a mysterious accent.
- Pour in prepared coffee. Stir well with knife to make sure all the cocoa mix has dissolved.
- (Optional:) Top with whipped cream if you don't put the lid on and you want to impress.