MOCHA FRAPPUCCINO
Steps:
- While espresso is brewing (I use a regular drip percolator and espresso), measure sugar, pectin and cocoa into a 3 cup measuring cup.
- When espresso is ready, add to the sugar mixture and stir well to dissolve sugar, pectin and cocoa. Add low fat milk and stir again. Pour into container for the refrigerator.
- When ready to use, shake the container well and you will have lots of foam. Serve as is or over ice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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