Ingredients

1/2 cup boiling water
1 (.55-ounce) packet fat-free hot cocoa mix (Swiss Miss Fat-Free Sensible Sweets)
4 teaspoons instant coffee
1/4 cup fat-free chocolate syrup
3 tablespoons fat-free half-and-half
2 cups ice cubes

Directions

Whisk together the water, cocoa mix, and coffee in a small bowl until the cocoa and coffee are completely dissolved. Whisk in the chocolate syrup and half-and-half. Let the mocha mixture cool 5 minutes.

Place the ice cubes in a blender. Add the mocha mixture and blend until the mixture is smooth and the ice is finely crushed. Serve immediately.

Test Kitchen Tip: Make sure to use a blender and not a food processor when combining the ingredients. The blade of a food processor is not intended to crush ice and may damage the blade. 

Original recipe courtesy Paula Deen:  Iced Mocha Frappe

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen