Frozen Mocha

• 1/2 cup (unsifted) unsweetened Dutch Process Cocoa
• 3/4 cup sugar
• 3/4 cup plus 1/4 cup water
• 4 teaspoons instant espresso powder or freeze dried instant coffee
• 2 cups low fat (2 percent) milk

1. Combine cocoa and sugar in a medium saucepan.
2. Whisk in 3/4 cup of the water, a little at a time.
3. Bring the mixture to a simmer.
4. Simmer for 2 minutes, stirring constantly.
5. Remove from heat and stir espresso powder and milk.
6. Strain into a shallow pan.
7. Freeze several hours until hard.
8. Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor.
9. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color.
10. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.

dutch, sugar, water, espresso powder, percent

Taken from www.foodnetwork.com/recipes/frozen-mocha-recipe.html (may not work)