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Cool Mint Mochaccino


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 medium saucepan, stir together cocoa and sugar.   Pour about 1/4 cup of the hot coffee into the saucepan and stir to dissolve cocoa mixture.

Pour remaining coffee into saucepan and stir over medium heat until mixture becomes very hot but does not boil.  Stir in extract.  Place mixture into a 9-inch square metal baking pan and freeze almost firm, about 2 hours.

Break up and spoon espresso mixture into a blender container.  Add milk, in batches if necessary, and whirl to make creamy and still slushy.  Into each of four Impressions Parfaits, evenly divide the espresso mixture.  Top each, if desired, with whipped cream and sprinkles.  Serve with straws.

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