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.)
3 cups water
5 teaspoons instant espresso powder
1/4 cup 1% low-fat chocolate milk
1 tablespoon chocolate syrup, divided
How to Make It
Combine 3 cups water and espresso powder. Pour espresso into 2 ice cube trays; freeze 4 hours or until firm.
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.