Cocamocha Rum Cafe (Regular and Diabetic Directions Given)

• 1 cup brewed coffee, hot and fresh
• 12 cup fat-free evaporated milk (or whole milk)
• 1 -1 12 tablespoon Dutch-processed cocoa powder
• 12 teaspoon rum extract
• 1 12 teaspoons Splenda sugar substitute (or to taste)

1. Add the milk to a 2 cup glass measuring cup.
2. Stir in the cocoa.
3. If using sugar stir that in at this time.
4. Place in the microwave and heat while stirring every 30 seconds until steaming and beginning to bubble, cocoa should be well incorporated.
5. Remove from microwave.
6. Add the hot coffee.
7. If using Splenda add it now.
8. Add the run extract and stir to mix well.
9. Top with whipped cream if desired and serve.

coffee, milk, dutch, rum, splenda sugar substitute

Taken from www.food.com/recipe/cocamocha-rum-cafe-regular-and-diabetic-directions-given-224891 (may not work)