Serves: 4

3 oz. hot espresso (see Notes, below)
1/4 cup granulated sugar
2 1/2 cups milk - low-fat okay
1 Tbls. dry pectin (see Notes, below)
1 cup ice cubes

-Stir sugar into espresso; cool mixture.
-Stir milk and pectin into espresso mixture until pectin is dissolved.
-Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and frappe for 30-45 seconds.

Notes: No espresso? Use coffee that has been run through coffee maker twice. Pectin can be found in most supermarkets near the Jell-O® or home canning products and is often sold under the brand name Sure-Gel®.

Variations:

Mocha: Add 1 pinch cocoa powder.

Chocolate Brownie: Add 1 pinch cocoa powder and 2 Tbls. chocolate chips.

Orange Mocha: Add 1 pinch cocoa powder and 2 Tbls. orange chocolate chips.

Rumbuh: Add 2 Tbls. crushed chocolate cookies.


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