Sometimes in the warm summer months, I serve the kids homemade popsicles and the adults this frozen spiked mocha. It is a refreshing dessert or cocktail and the base can be made up to one month in advance.
3/4 cup sugar
5-1/2 teaspoons instant espresso powder
4 teaspoons natural unsweetened cocoa powder
2 pinches of salt
2-1/2 cups water, divided
2 cups vanilla soymilk or coffee rich
3/4 cup chilled pareve whipping cream
1-1/2 tablespoons (packed) golden brown sugar
1/2 teaspoon vanilla extract
3/4 cup Kahlúa or other coffee-flavored liqueur
Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and soymilk or coffee rich and whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.
Using electric mixer, beat pareve whipping cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.
Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahlua or coffee flavored liqueur in a food processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.
Spoon sweetened whipped cream atop frozen mocha lattes and serve.