4 cups milk
1 cup non-dairy coffee creamer (Tim's uses 18% cream!)
2 tsp. vanilla
2 Tbsp. instant coffee
3 Tbsp. hot chocolate mix
1/4 cup cold milk
Heat the 4 cups of milk to boiling; remove from heat.
Add creamer, vanilla, instant coffee and hot chocolate mix; stir well. Pour mixture into a container with a lid; put into freezer and freeze until very firm, but slightly slushy.
Put mixture in a food processor; while processing, add the 1/4 cup milk in small increments to mixture. Process until all is combined and nicely slushy.
The recipe is "supposed" to make 6 to 8 servings, but we won't tell if it just amounts to one giant serving.
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