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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
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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