Mochafrappuccino Recipes

Steps:

• In a blender, combine everything but the ice, and blend until sugar has dissolved.
• Add ice and blend until smooth (sometimes you will need a bit more ice).

Steps:

• Combine all ingredients into an electric blender.
• Blend the drink until ice is crushed and drink is smooth.
• Serve drink in coffee cups and top with whipped cream and chocolate syrup (if desired).
• Add straw for ease in drinking.

Steps:

• Make coffee, follow directions for your favorite brand of espresso roast coffee.
• Mix coffee, still hot, and sugar in your mixer until sugar is dissolved.
• Add milk and chocolate syrup and continue mixing, about one minute.
• Pour mix into a sealable container for easy storage.
• Store in fridge until ready to use (Note: Do not store any longer than you would milk).
• To make drink, combine equal parts mix and ice in a blender and blend on high until smooth.
• Pour into glasses.
• Top each glass with whipped cream and drizzle with chocolate syrup.
• Serve.

Steps:

• Place all of the ingredients in the blender. You will need a lot of ice, though I don't know an exact measurement. Just add ice until you think it is the perfect consistency.
• Blend until desired consistency.
• Pour into pitcher and stir with a spoon.
• Pour into glass, top with whipped cream and a sprinkle of cinnamon!

Steps:

• FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired.

Steps:

• Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

Steps:

• Pour coffee into an ice cube tray and freeze about 6-7 coffee ice cubes.
• Stir Splenda into milk until dissolved, then combine all ingredients in blender and blend until smooth.
• Pour into two chilled glasses and top with whipped cream then a drizzle of chocolate syrup - Yummy!

Steps:

• Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball®) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally.
• Transfer the coffee to the refrigerator and chill for 1 hour.
• Place a small colander on top of a tall, lidded plastic container. Line colander with a 6-inch square of cheesecloth; fit a coffee filter on top.
• Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use.
• Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar.
• Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

Steps:

• Pour coffee into an ice cube tray and freeze until completely frozen, 6 hours to overnight.
• Blend 2 coffee ice cubes, banana, sunflower seed kernels, protein powder, almonds, and cocoa together in a blender until smooth.