Mocha Slush

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 0.0%
  • Fat: 0.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.1g
  • Carbohydrate: 20.1g
  • Fiber: 0.5g
  • Cholesterol: 2mg
  • Iron: 0.2mg
  • Sodium: 64mg
  • Calcium: 81mg

Ingredients

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

Preparation

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