Serves: 4
Total Calories: 400
1. Put the heavy cream and water in a saucepan and bring to just boiling. Remove from heat.
2. Mix the splenda and instant coffee together in a small bowl. Add four tablespoons of hot cream and water to the coffee mixture, and stir together. Add the coffee mixture to the hot cream and water in the saucepan. Beat the mixture with a wire whisk until frothy and well mixed.
3. Return the saucepan to the heat and bring to just boiling. Watch carefully so it does not boil over the top of the pan. Remove from heat and serve.
This Café Au Lait recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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