- Sugar substitute equivalent to 6 tablespoons sugar
- 2 tablespoons baking cocoa
- 2 tablespoons instant coffee granules
- 1 cup boiling water
- 1 cup 2% milk
- 1/4 teaspoon vanilla extract
- 1-1/2 cups no-sugar-added reduced-fat vanilla ice cream
- 4 tablespoons whipped topping
- 1/4 teaspoon ground cinnamon
- In a small bowl, combine the sugar substitute, cocoa and coffee. Add boiling water; stir until coffee and cocoa are dissolved. Stir in milk and vanilla. Cover and refrigerate for at least 1 hour.
- Place the coffee mixture in a blender; add ice cream. Cover and process until smooth. Pour into mugs or glasses; garnish with whipped topping and cinnamon. Yield: 4 servings.
Originally published as Creamy Mocha Drink in Light & Tasty August/September 2005, p54
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