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Ingredients
- 12 cup unsweetened dutch cocoa
- 34 cup sugar
- 1 cup water, divided
- 4 teaspoons instant espresso powder or 4 teaspoons freeze dried instant coffee
- 2 cups low-fat milk
Method
- Combine cocoa and sugar in a medium saucepan.
- Whisk in 3/4 cup water, a little at a time.
- Bring the mixture to a simmer.
- Simmer for 2 minutes stirring constantly.
- Remove from heat and stir in espresso powder and milk.
- Strain into shallow baking dish, jelly roll pan is good.
- Freeze for several hours until hard.
- Break the frozen mixture up with a fork and place chunks in the bowl of a food processor.
- Add the remaining 1/4 cup of water and process until no lumps remain and mixture is thick and slushy.
- Serve at once.
- It is thick like a shake.
