DIY Frozen Mochaccino

• 2 cups espresso, brewed or double-strength
• 2 cups milk skim, 1% or 2%
• 4 tablespoons cocoa powder unsweetened and natural, plus extra for dusting
• 4 tablespoons maple syrup pure or honey, or more or less as needed
• 1/4 teaspoon vanilla extract
• 1 x ice cubes as needed, optional

1. Pour the coffee in an ice cube tray or popsicle tray, and freeze until firm, at least 6 hours or overnight.
2. Add the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender.
3. Blend until smooth, placing some plain ice cubes if you want it thicker or a little water or milk if you want it thinner.
4. Divide among 4 glasses, dust a little cocoa powder on top, and serve right away.
5. Note: You can always keep the coffee frozen until you want a cup of frozen mochaccino, take a cup of amount of coffee cubes out, then blend with other ingredients together.

espresso, milk, cocoa powder, maple syrup, vanilla

Taken from recipeland.com/recipe/v/diy-frozen-mochaccino-52221 (may not work)