Thursday, October 7, 2010

National Frappe Day (Who Needs Starbucks When You Have A Recipe Like This?)

Today is National Frappe Day, so with that we figured we would hit our beloved fans and friends off with a simple, delicious recipe that can be made at home pretty quickly before you start your day or after you return home from slaving at work for however many hours you put in.

For the most part I am not a big coffee person, as a matter of fact I can’t recall ever drinking an entire cup of coffee in my life. I am blown away by people who feel the need to spend hundreds of dollars monthly buying all these sweetened up drinks when they could be making them at home for a fraction of the price.

Of course convenience plays a major part in these retailers being able to rake in the cash for such a simple but delicious treat; but that is the reason we exist, to help alleviate the burden and cost of loving delicious foods and beverages so much.

This recipe has been a hit in our test kitchens for quite some time and the truly great thing about it is, that all 3 of the components needed for this drink, can be made ahead of time and stored in the fridge / freezer until your ready to enjoy your delicious drink.
You can even get creative and use cool shaped ice cube trays and sell these drinks to your friends an co-workers to supply their habit as well.


For the coffee ice:
3 TBS sugar
2 cups warm strong coffee

For the chocolate syrup:
2/3 cup sugar
½ cup unsweetened cocoa powder
1 oz milk chocolate, finely chopped
1 ½ tsp honey
½ tsp vanilla extract

For the frappes:
1 cup reduced-fat milk
Whipped cream, for topping

Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool.
Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.

Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water.
Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil.
Remove from the heat and stir in the chocolate, honey and vanilla until smooth.
Transfer to a bowl and refrigerate until cool.

Make the frappes: Puree 8 coffee ice cubes, ½ cup milk, ½ cup chocolate syrup and 1 cup plain ice in a blender until smooth.
Pour into 2 glasses, then repeat to make 2 more drinks.
Top with whipped cream and more chocolate syrup.

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