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. Coffee ice cubes, made by freezing coffee in an ice cube tray, make this drink frosty and give it a big, strong coffee flavour.
Ingredients
- 1 cup double-strength brewed coffee or espresso
- 1 cup low-fat milk
- 2 tablespoons unsweetened natural cocoa powder, plus more for sprinkling
- 2-3 tablespoons pure maple syrup
- ⅛ tea spoon vanilla extract
- 1-2 ice cubes, if needed
Equipment:
Ice cube tray
Preparation
- 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.
- Ready in 4 hours and 10 minutes
- Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.
- This recipe makes 1 cup.
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