Instead of following the recipe in the book, I improvised. The recipe makes 6 servings and I only wanted a single one. I've posted the recipe below, but here's what I did:
I made a pot of cinnamon coffee and let it cool (I'm going to refrigerate the rest to use another time). You can make just a small amount of coffee depending on how much you want. You also don't have to use cinnamon coffee, I just happen to love it! I used a shaker container and added the amount of coffee I wanted, two packets of no-calorie sugar, a small amount of fat-free half-and-half (or use milk or soy milk), a small amount of chocolate syrup, a dash of vanilla, a sprinkle of cinnamon and ice. I shook it up, poured it in a glass and it's delicious!
Iced Mexican Coffee
1/2 cup regular or decaffeinated ground dark roast coffee
4 cups water
1 tablespoon sugar
2/3 cup fat-free half-and-half or milk
1/4 cup chocolate syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon extract*
*Or omit cinnamon extract and break 2 (3-inch long) cinnamon sticks into several pieces. Place cinnamon pieces in filter basket of coffee maker with ground coffee. Continue as directed.
1. Place ground coffee in filter basket of coffee maker. Add water to coffee maker and brew according to manufacturer's directions. Pour coffee into 4 cup heatproof measuring cup or small pitcher. Add sugar, stir until dissolved. Cover; cool to room temperature.
2. Combine half-and-half, chocolate syrup, vanilla and cinnamon extract in small bowl; blend well. Stir into cooled coffee. Serve immediately in ice-filled glasses.
Makes 4-1/2 cups or 6 (6-ounce) servings
Nutrients per Serving: Calories: 64, Total Fat: less than 1g, Saturated Fat: less than 1g, Protein: 1g, Carbohydrate: 13g, Cholesterol: 4mg, Fiber: less than 1g, Sodium: 36mg, Dietary Exchanges: 1 Starch.