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
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.
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