Frozen Mochaccino

By garciamoss

If you lust after those frothy frozen coffee drinks at your local coffee shop, then this mochaccino recipe is for you. This easy homemade version uses low-fat milk, cocoa powder, coffee and just a little bit of maple syrup, so it has a fraction of the calories of a traditional version. (A small mocha frappuccino at Starbucks is 270 calories!) Coffee ice cubes, made by freezing coffee in an ice cube tray, make this drink frosty and give it a big, strong coffee flavor.

Ingredients

• 1 cup double-strength brewed coffee or espresso (see Tip)
• 1 cup low-fat milk
• 2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling
• 2-3 tablespoons pure maple syrup
• 1/8 teaspoon vanilla extract
• 1-2 ice cubes, if needed

Preparation

Step 1

Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.
Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner. Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.

Make Ahead Tip: Equipment: Ice cube tray

Tip: Double-strength coffee or espresso gives you the best coffee flavor when making blended or iced coffee drinks. If the coffee isn’t strong enough, the drink will taste watered-down. To brew double-strength coffee, use twice the amount of grounds as you normally would for a regular cup of coffee. Espresso is strong enough brewed regularly.