Chocolate Banana Espresso Cooler

• 12 cup espresso
• 34 cup skim milk or 34 cup soymilk
• 3 (1 g) packets Splenda sugar substitute
• 1 teaspoon vanilla extract
• 12 teaspoon banana extract
• 12 teaspoon cocoa
• 1 cup ice

1. Dissolve splenda in hot espresso and add extracts.
2. Chill until it reaches room temperature.
3. Add milk.
4. Place ice, coffee, and cocoa in blender and mix until drink is smooth.

espresso, milk, sugar substitute, vanilla, banana, cocoa

Taken from www.food.com/recipe/chocolate-banana-espresso-cooler-344661 (may not work)