1/2 cup boiling water
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
1/4 cup sugar
1/4 cup water, divided
1 cup skim milk
1/4 cup hot cocoa mix
1 cup crushed ice
Combine boiling water and espresso; stir until coffee dissolves. Pour into ice cube tray; freeze 2 hours or until firm. Combine sugar and 2 tablespoons water in small heavy saucepan over medium heat; cook until sugar dissolves. Continue cooking an additional 5 minutes or until golden. Remove from heat; carefully stir in 2 tablespoons water with whisk (mixture will bubble vigorously). Let cool. Combine caramelized sugar, milk and cocoa mix in blender; process until well-blended. With blender on, add coffee ice cubes, 1 at a time; process until smooth. Add crushed ice; process until smooth. Serve immediately.
Makes 2-1/2 cups.