1/2 cup boiling water
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
1/4 cup sugar
1/4 cup water, divided
1 cup skim milk
1/4 cup hot cocoa mix
1 cup crushed ice
Combine boiling water and espresso; stir until coffee dissolves. Pour into an ice cube
tray; freeze 4 hours or until firm.
Combine sugar and 2 tablespoons water in a small heavy saucepan over medium
heat; cook until sugar dissolves. Continue cooking an additional 5 minutes or until
golden. Remove from heat; carefully stir in 2 tablespoons water with a whisk
(mixture will bubble vigorously). Let cool.
Combine caramelized sugar, milk, and cocoa mix in a blender; process until wellblended.
With blender on, add coffee ice cubes, 1 at a time; process until smooth.
Add crushed ice; process until smooth. Serve immediately.