Cool Mint Mochaccino
A Tupperware recipe, at the Sneaky Kitchen
1/4 cup unsweetened cocoa
1/4 cup sugar
3 cups hot brewed espresso coffee
1/8 teaspoon peppermint extract
2-1/2 cups milk
whipped cream or shipped topping for garnish, optional
chocolate, green or multicolor sprinkles, optional

In a med. saucepan, stir together cocoa & sugar.  Pour about 1/4 C. hot coffee into saucepan & stir to dissolve cocoa mixture. Pour remaining coffee into saucepan & stir over med. heat until mixture is very hot but does not boil. Stir in extract. Place into a 9" square metal baking pan & freeze almost firm, about 2 hrs.

Break up & spoon espresso mixture into a blender container. Add milk, in batches if necessary, & whirl to make creamy & still slushy.  Evenly divide espresso mixture into 4 parfait glasses. Top each, if desired, with whipped cream & sprinkles. Serve with straws.