If you lust after those frothy frozen coffee drinks at your local coffee shop, then this mochaccino recipe is for you. This easy, homemade version uses low-fat milk, cocoa powder, coffee and just a little bit of maple syrup, so it has a fraction of the calories of a traditional version. (A small mocha frappuccino at Starbucks is 270 calories!) Coffee ice cubes, made by freezing coffee in an ice cube tray, make this drink frosty and give it a big, strong coffee flavor.

EatingWell is a magazine and website — www.eatingwell.com — devoted to healthy eating as a way of life.

EatingWell's Frozen Mochaccino

Active time: 10 minutes

Total time: 4 hours, 10 minutes (including 4 hours freezing time)

1 cup double-strength brewed coffee or espresso (see tip)

1 cup low-fat milk

2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for dusting

2 to 3 tablespoons pure maple syrup

1⁄8 teaspoon vanilla extract

1 to 2 ice cubes, if needed

Freeze the coffee in an ice cube tray until firm, for at least 4 hours or overnight.

Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse the mixture until it is smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner. Divide the mixture between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.

Tip: Double-strength coffee or espresso gives you the best coffee flavor when making blended or iced coffee drinks. If the coffee isn't strong enough, the drink will taste watered-down. To brew double-strength coffee, use twice the amount of grounds as you normally would for a regular cup of coffee. Espresso is strong enough brewed regularly.

Makes 2 servings, about 1 1⁄3 cups each.

Nutrition information per serving: 127 calories, 2 grams fat (1 gram saturated), 6 milligrams cholesterol, 5 grams protein, 24 grams carbohydrates, 2 grams dietary fiber, 73 milligrams sodium

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