Frozen Espresso Mocha

submitted by mlh4
from NY, US
Serves 2.

1 cup (250 mL) heavy cream
1 Tbs. sugar
1/2 cup (125 mL) milk
1/2 cup (125 mL) cold espresso
1 cup (dry: 185 g) hot chocolate mix
2 cups (750 g) ice cubes

In a measuring cup, combine the cream and sugar and stir until the sugar
is dissolved. Pour the mixture into a cream whipper and whip according to
the manufacturer's instructions. Refrigerate until ready to use. In a
blender, combine the milk, 1/4 cup (60 mL) of the espresso, the hot
chocolate mix and ice cubes and blend on medium-high until smooth. Pour
into 2 glasses and top with the whipped cream. Pour 2 Tbs. espresso over
the whipped cream in each glass and serve immediately.


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