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.