Iced Mocha Latte - cooking recipe

Ingredients

2/3 cup Splenda granular
2 tablespoons dutch process cocoa
2 tablespoons instant coffee granules
2 cups boiling water
2 cups half & half light cream, divided
frozen whipped topping
chocolate curls

Preparation

Combine the Splenda Granular, cocoa, and coffee in a small bowl.
Gradually whisk in boiling water, whisking until blended.
Stir in 1 cup fat free half and half.
Pour mixture into ice cube trays.
Freeze 8 hours.
Pour the remaining 1 cup half and half in blender.
Gradually add frozen mocha cubes, blending until smooth.
Serve immediately garnished with chocolate curls and frozen whipped topping.