Mexican Coffee

Mocha Frappucino

  • 2 shots (3 oz.) espresso
  • 1/4 cup granulated sugar
  • 2 1/2 cups low-fat milk
  • 1 tablespoon of pectin
  • 1 pinch of cocoa powder
  • 2 tablespoons of chocolate chips

Stir sugar, cocoa and chocolate chips into espresso. Cool mixture. Stir milk and pectin into espresso mixture until pectin is dissolved. Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and blend for 30-45 seconds. Enjoy!