Before we fall fully into Fall and have to start bundling up (I know many places across the Nation are already feeling that freeze) we figured we’d celebrate National frappe Day with a little Homemade Mocha Frappe recipe.
As we all grow older, many of us depend on certain vices to get us through the day and Coffee without a doubt has a strong hold on many of our lives. This refreshing little twist on what we commonly pay $3 to $8 dollars for at a store, can be made at home for next to nothing and will even taste better than that store bought junk, once you perfect how you like it.
Enjoy National Frappe Day!!
(Click READ MORE for the entire Recipe)
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, 1/3 to 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.