Think Spring with an Iced Mocha Latte

The weather here is Southwestern Pennsylvania has been truly amazing over the last week with temps in the high 70's- low 80's for the past five days or so.  This screams "spring" to me!  So it's time to put the hot chocolate back in the pantry and save it for a chilly evening by the fire pit.  Here's a simple and yummy afternoon recipe that will wet your whistle and give you a caffeine boost, too! 


Ingredients
1 teaspoon of instant coffee granules (can use decaf, but where's the fun in that ?)
1/4 cup boiling water
1 cup milk (can use low fat, skim or soy to reduce the calories and fat)
4 1/2 teaspoons of chocolate syrup (I only use Hershey's)
1/2 cup of crushed ice


Directions
Step One
In a small bowl, dissolve instant coffee in the 1/4 cup of water.  Pour into ice cube tray and freeze. 


Step Two
In a blender, combine milk, chocolate syrup and coffee ice cubes; cover and process until smooth.  Add crushed ice; blend.  Serve immediately. 

Optional
Top with your favorite whipped toping, crushed peanuts, or more chocolate syrup.
Makes two servings.  Enjoy!

Think Spring with an Iced Mocha Latte