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.)

Recipe by Oxmoor House May 2013


Credit: Oxmoor House

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking Light Chill

Nutrition Facts

102 calories; fat 0.6g; saturated fat 0.4g; mono fat 0.2g; protein 3.1g; carbohydrates 20.1g; fiber 0.5g; cholesterol 2mg; iron 0.2mg; sodium 64mg; calcium 81mg.