Prep: 5 minutes
Cook: 5 minutes
For a really thick shake, place the milk in the freezer for about 10 minutes before blending. If possible, chill the espresso mixture, too.
You Will Need
1/4 cup sugar
2 tablespoons instant espresso powder
1 teaspoon unsweetened cocoa powder
4 cups ice-cold low-fat (1%) milk
8 ice cubes
1/2 teaspoon vanilla extract
1. In a small saucepan, combine the sugar, espresso powder, cocoa powder, and 1/4 cup of water. Bring to a boil over low heat. Remove from the heat; set aside to cool to room temperature.
What to Do
2. Pour half of the espresso mixture into a blender. Add 2 cups of the milk, 4 of the ice cubes, and 1/4 teaspoon of the vanilla, and blend until thick and foamy. Pour into 2 tall (16-ounce) glasses. Repeat with the remaining espresso mixture, milk, ice, and vanilla.
Per serving: Calories 157; Fiber 0g; Protein 8g; Total Fat 3g; Saturated Fat 2g; Cholesterol 10mg; Sodium 123mg
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