Happy Sunday everyone.  It looks like it’s gonna be a scorcher today.  Three digit temps on September 30 is downright nasty.  I love summer, but come on I am ready for some cooler temps.

If you are craving something cold this morning and, since I have openly admitted to being a chocoholic, I had this in lieu of my Hot Mocha.

I am always looking for ways to include chocolate into my life. E V E R Y    S I N G L E   D A Y !  This one is so fantastic that you will be tempted to go for seconds, and thirds.  I used instant espresso, but feel free to use regular instant coffee.

I have adapted this recipe from the Dean Brothers.

Ingredients

Yields 24 ounces

serves 4

1 PP per serving

1/2 cup boiling water
1 (.55-ounce) packet fat-free hot cocoa mix (Swiss Miss Fat-Free Sensible Sweets)
4 teaspoons instant espresso coffee
1/4 cup Hershey’s Lite chocolate syrup
3 tablespoons 2% Milk
2 cups ice cubes

Directions

Whisk together the water, cocoa mix, and coffee in a small bowl until the cocoa and coffee are completely dissolved.

Whisk in the chocolate syrup and milk.

Let the mocha mixture cool 5 minutes.

Place the ice cubes in a blender.

Add the mocha mixture and blend until the mixture is smooth and the ice is finely crushed.

Serve immediately.

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Now it’s time to enjoy my Sunday with the hubby.