Frozen Mexican Choco-Latte


Since Summer seemed to have started a little early, let me indulge you with a yummy recipe provided by Cleo Coyle’s mystery novel, Murder by Mocha.  Coffee lovers will enjoy this spiced up drink.

Frozen Mexican Choco-Latte

You will need:
-1/2 cup brewed coffee or espresso (for 6 coffee ice cubes)
-1/2 cup low-fat milk
-1/2 cup vanilla ice cream
-1/2 teaspoon unsweetened cocoa powder
-1/4 teaspoon ground cinnamon
-sweetened whipped cream, optional
-chocolate shavings (or sprinkling of cinnamon), for garnish

Fill an ice tray with the coffee and freeze.  Place the coffee ice cubes in a blender.  Add the milk, ice cream, cocoa powder, and cinnamon.  Pulse the blender to chop the coffee ice cubes into fine particles.  You can either create a very icy drink (like a frozen margarita), or run the blender full speed until the mixture is liquefied and smooth.
Pour the coffee mixture into two glasses.  To finish with flare, crown each glass with a dollop of sweetened whipped cream and top with chocolate shavings and/or a light sprinkling of cinnamon.  Drink with joy!

Makes two 6-ounce servings.

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2 Responses to Frozen Mexican Choco-Latte

  1. Jess says:

    This recipe seems like a good one to try on a warm summer’s day… Thanks for sharing!

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