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This drink is worth waiting for.   It's a great alternative to hot coffee on those hot days.

Minted Mocha Smoothie

2 tbsp cocoa powder, unsweetened
2 tbsp sugar
1 1/2 cups of strong brewed coffee, preferably expresso or Cuban coffee
few drops of mint flavoring
1 1/2 cups low-fat milk

Mix the cocoa powder and 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 and process until smooth.  

For a decadent touch, top with some reduced calorie whipped topping and and sprig of fresh mint, slightly crushed to release the aroma.

The Sneaky Kitchen
Fuller Brush & Stanley Home Products
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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