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Mocha Slush

Oxmoor House
Yield Serves 1 (serving size: 1 1/4 cups)
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.)

Ingredients

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

Nutrition 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

How to Make It

  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.

Cooking Light Chill