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Ingredients
- 2 cups espresso, brewed or double-strength
- 2 cups milk skim, 1% or 2%
- 4 tablespoons cocoa powder unsweetened and natural, plus extra for dusting
- 4 tablespoons maple syrup pure or honey, or more or less as needed
- 1/4 teaspoon vanilla extract
- 1 x ice cubes as needed, optional
Method
- Pour the coffee in an ice cube tray or popsicle tray, and freeze until firm, at least 6 hours or overnight.
- Add the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender.
- Blend until smooth, placing some plain ice cubes if you want it thicker or a little water or milk if you want it thinner.
- Divide among 4 glasses, dust a little cocoa powder on top, and serve right away.
- Note: You can always keep the coffee frozen until you want a cup of frozen mochaccino, take a cup of amount of coffee cubes out, then blend with other ingredients together.
