Minted Mocha Smoothie
A recipe from the Sneaky Kitchen
2 tbsp cocoa powder, unsweetened
2 tbsp sugar
1-/2 C strong brewed coffee, preferably espresso or Cuban coffee
few drops of mint flavoring
1 1/2 cups low-fat milk
Mix the cocoa powder & sugar in a saucepan. Stir
in enough coffee to make a paste, then add the rest of the coffee. Heat
just to boiling, stirring frequently.
Cool slightly, add peppermint extract, then pour into ice
cube trays or a shallow dish or pan. Freeze until almost solid.
Place frozen coffee mixture into a blender or food
processor. Add milk & process until smooth.
For a decadent touch, top with some reduced calorie
whipped topping & sprig of fresh mint, slightly crushed to release