Mocha Slush

Mocha Slush Recipe
Oxmoor House
The secret to the flavor of this slush: espresso ice cubes. You'll have extra, so keep the ice cubes in a zip-top freezer bag for a quick frozen coffee treat that's much healthier than a trip through the drive-thru. (Got leftover coffee? Freeze it into ice cubes to use in place of the espresso cubes.)

Yield:

Serves 1 (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 102
Caloriesfromfat 0.0 %
Fat 0.6 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.0 g
Protein 3.1 g
Carbohydrate 20.1 g
Fiber 0.5 g
Cholesterol 2 mg
Iron 0.2 mg
Sodium 64 mg
Calcium 81 mg

Ingredients

3 cups water
5 teaspoons instant espresso powder
1/4 cup 1% low-fat chocolate milk
1 tablespoon chocolate syrup, divided

Preparation

1. Combine 3 cups water and espresso powder. Pour espresso into 2 ice cube trays; freeze 4 hours or until firm.

2. Place 4 frozen coffee cubes, chocolate milk, and 1 1/2 teaspoons chocolate syrup in a blender; process until slushy. Pour slush into a glass; swirl 1 1/2 teaspoons chocolate syrup into the slush. Serve immediately.

Note:

Cooking Light Chill

May 2013
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