Mocha Coffee Frappé Recipes

Steps:

• In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze. , In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired.

Steps:

• 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, 1/2 cup milk, 1/3 to 1/2 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.

Steps:

• Pour coffee into an ice cube tray. Freeze until solid, 3 to 4 hours.
• Place frozen coffee cubes in a blender. Add milk, chocolate syrup, and sugar; blend until smooth.
• Pour coffee mixture into 2 glasses and top with whipped cream.

Steps:

• Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.
• Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.

Steps:

• Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
• Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
• Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

Steps:

• Place paper filter in brew basket along with ground coffee / espresso. Add cold water to fill line.
• Place ingredients into blender jar in this order:.
• ice cubes.
• sugar.
• chocolate syrup.
• milk.
• Secure blending jar lid and rotate into locked position.
• Secure blending jar onto base and lock.
• Plug in appliance and push power button. When red button flashes, press the Frappe button. When automatic blending cycle is complete, the green light will turn off. If additional blending is desired, press and hold the BLEND button for the desired amount of time.

Steps:

• Combine the ingredients in your blender and blend until smooth - that means no ice chunks.