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.
Yields 24 ounces
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
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.
Now it’s time to enjoy my Sunday with the hubby.