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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.