Recipe courtesy of Alice Medrich
Frozen Mocha
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 156
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 29
- Protein
- 4
- Cholesterol
- 7
- Sodium
- 42
- Total: 12 hr 20 min
- Prep: 20 min
- Cook: 12 hr
Ingredients
1/2 cup (unsifted) unsweetened Dutch Process Cocoa
3/4 cup sugar
3/4 cup plus 1/4 cup water
4 teaspoons instant espresso powder or freeze dried instant coffee
2 cups low fat (2 percent) milk
Directions
- Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
- Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.