February Recipes

Hot Espresso Cocoa

A mug of Hot Espresso Cocoa with whipped cream on top
Hands On:
10 minutes
Total Time:
10 minutes


  • 1 cup water
  • 1 tbsp Hy-Vee baking cocoa, plus additional for garnish
  • 1 tbsp Hy-Vee granulated sugar
  • ¼ cup brewed Hy-Vee espresso ground coffee
  • 1 cup That’s Smart! 2% reduced-fat milk
  • 2 tbsp That’s Smart! frozen whipped topping , thawed; for serving
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Bring water to a boil in a medium saucepan.
Place 1 Tbsp. baking cocoa in a small heatproof bowl. Gradually whisk in ½ cup boiling water until mixture is smooth. Gradually whisk in sugar until combined.
Add cocoa mixture to remaining ½ cup boiling water in saucepan; remove from heat. Add espresso coffee; whisk for 30 to 60 seconds or until combined. Gently whisk in milk.
Pour into 2 (10-oz.) mugs. Top each with whipped topping; garnish with additional cocoa, if desired.

Nutrition Facts

Serves: 2
Amount Per Serving
Calories: 55
% Daily Value*
Total Fat: 2g 2%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 5mg 2%
Sodium: 30mg 1%
Total Carbohydrate: 8g 3%
Dietary Fiber: 1g 2%
Sugars: 7g 13%
Protein: 3g 5%

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