If you lust after those frothy frozen coffee drinks at your local coffee shop, then this mochaccino recipe is for you. This easy homemade version uses low-fat milk, cocoa powder, coffee and just a little bit of maple syrup, so it has a fraction of the calories of a traditional version. (A small mocha frappuccino at Starbucks is 270 calories!) Coffee ice cubes, made by freezing coffee in an ice cube tray, make this drink frosty and give it a big, strong coffee flavor. Recipe by Joyce Hendley for EatingWell.
2 servings, about 1 1/3 cups each
Active Time: 10 minutes |
Total Time: 4 hours 10 minutes (including 4 hours freezing time)
1 cup double-strength brewed coffee or espresso (see Tip)
1 cup low-fat milk
2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling
2-3 tablespoons pure maple syrup
1/8 teaspoon vanilla extract
1-2 ice cubes, if needed
Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.
Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner. Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.
Per serving :
2 g Fat;
1 g Sat;
1 g Mono;
6 mg Cholesterol;
24 g Carbohydrates;
5 g Protein;
2 g Fiber;
73 mg Sodium;
444 mg Potassium
Tip: Double-strength coffee or espresso gives you the best coffee flavor when making blended or iced coffee drinks. If the coffee isn’t strong enough, the drink will taste watered-down. To brew double-strength coffee, use twice the amount of grounds as you normally would for a regular cup of coffee. Espresso is strong enough brewed regularly.