When I was recently diagnosed with an auto-immune disorder, a nutritionist friend advised me to switch to a strict anti-inflammatory diet. That meant cutting way down on all the usual suspects: gluten, dairy, and, of course, sugar in virtually all forms.

Most of the desserts I loved were instantly off the menu. And though the occasional square of extra-dark chocolate was considered acceptable, I really missed being able to treat myself with something rich and indulgent when the afternoon doldrums struck.

The solution I hit on? Sugar-less chocolate drinks: cocoa for winter and, when the temperature turned sultry, this riff on an iced mocha. It’s dark and chocolately, just sweet enough, and completely dairy and sugar-free thanks to my secret weapon: liquid stevia.

The Secret to the Best Sugar-Free Iced Mocha Is Liquid Stevia

In its powdered form those little packets of stevia can be overpoweringly sweet. It can also have a lingering and not altogether pleasant aftertaste. When I started experimenting with stevia drops, though, it was a game changer.

The key is to use it very sparingly. That may be as little as a single drop in a cup of coffee or tea; 2 drops are all I need to give my morning spinach-and-strawberry smoothie a boost. You want just enough to signal “sweet” to your taste buds, but not enough that they really register the flavor of stevia itself.

Start with 4 or 5 drops to sweeten the recipe that follows; It’s always best to start with less and add more to taste.

To keep it dairy-free, I make my drink with an unsweetened plant-based creamer (Plant Folk Coconut Creamer is one I like), which is richer than plain non-dairy milk, and I use a good quality cocoa powder, such as Navitas Organics Cacao Powder. Served up in a tall glass with a head of froth and a sprinkle of cinnamon, it tastes like pure decadence – with none of the sugary aftermath.