I've made a cocoa recipe that seems to work OK. It contains a little D in the half&half, but seems to be a small enough amount that it's OK. My D levels have been very good with very moderate intake of non-fortified Half&half. This is a treat!

In a coffee mug, add the following:
1 level teaspoon Postum Roma, Cafix, Pero, or Inka. These are "coffee substitutes" made from roasted grain. Look for them in the coffee aisle. ALERT - After a mere 112 years, Kraft stopped making Postum! Hopefully some other company will pick up the brand soon. In the meantime, try something else or just usee more cocoa.
1 level(ish) teaspoon of dutched cocoa of your choice See the Cocoa Supply Store link for a really good cocoa powder! (link opens a new window)
Splenda to taste - about 1 teaspoon (or not, as you prefer)
Hot water - enough to fill your mug 2/3rds full
Half&half (NOT the low fat kind!) - about 1 liquid ounce (US) (about 30 ml)
On very special occasions, add 1 ounce (30ml) Dark rum - Twice a year probably won't hurt you.
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