Mochaccino

Just like an iced cappuccino, but with a bit of chocolate added. You can prepare this recipe without the ice, if you prefer a hot espresso.

• 2 oz. espresso
• 1 oz. chocolate syrup
• 5 oz. steamed milk
• ice

Fill a glass with ice, then add the steamed milk. Mix the espresso with syrup then pour slowly down the side of the glass.

• 1 envelope unflavored gelatin
• 1 can fat-free evaporated milk
• 1 cup hot brewed coffee
• 1/2 cup sugar
• 1/3 cup cocoa powder
• 3 tablespoons coffee-flavored liqueur

Sprinkle gelatin over milk in a blender and let stand 1 minute. Add hot coffee and blend on medium speed 2 minutes or until gelatin is completely dissolved. Add the remaining ingredients and blend on high speed 2 minutes. Pour evenly into 5 mugs and refrigerate for 4 hours or until firm. When serving, garnish with thawed whipped topping, cinnamon sticks and sprinkling of additional cocoa powder.