- 0.5 cups boiling water
- 1 teaspoon instant espresso or 2 teaspoons instant coffee granules
- 0.25 cups sugar
- 0.25 cups water, divided
- 1 cup skim milk
- 0.25 cups hot cocoa mix
- 1 cup crushed ice
Directions
- Combine boiling water and espresso; stir until coffee dissolves. Pour into an ice cube tray; freeze 4 hours or until firm.
- Combine sugar and 2 tablespoons water in a small heavy saucepan over medium heat; cook until sugar dissolves. Continue cooking an additional 5 minutes or until golden. Remove from heat; carefully stir in 2 tablespoons water with a whisk (mixture will bubble vigorously). Let cool.
- Combine caramelized sugar, milk, and cocoa mix in a blender; process until well blended. With blender on, add coffee ice cubes, 1 at a time; process until smooth. Add crushed ice; process until smooth. Serve immediately.
