Yield
2 1/2 cups (serving size: 1/2 cup)

How to Make It

Step 1

Combine boiling water and espresso; stir until coffee dissolves. Pour into an ice cube tray; freeze 4 hours or until firm.

Step 2

Combine sugar and 2 tablespoons water in a small heavy saucepan over medium heat; cook until sugar dissolves. Continue cooking an additional 5 minutes or until golden. Remove from heat; carefully stir in 2 tablespoons water with a whisk (mixture will bubble vigorously). Let cool.

Step 3

Combine caramelized sugar, milk, and cocoa mix in a blender; process until well-blended. With blender on, add coffee ice cubes, 1 at a time; process until smooth. Add crushed ice; process until smooth. Serve immediately.

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