Whenever the weather starts to warm up it seems like the Frappe Mocha from Starbucks always start to call my name. They are so good! Back when we lived downtown and could walk to the grocery store it was so convenient to just grab one on the way since there were literally coffee shops directly across the street from each other. But, at 4 or 5 bucks a pop, that adds up quickly! Plus, we’re in the suburbs now, and I can’t just walk across the street to Starbucks anymore. So, I found a simple recipe that I was able to whip up in just a couple of minutes and I think it turned out just as tasty as the frappes from Starbucks. My wallet will definitely thank me for finding this recipe :) I hope that you enjoy this recipe as much as my family does.
These were delicious. The only thing I might change would be to make it a little bit thicker. I may freeze some of the milk next time to make it more like a smoothie. I like my frappes to be really creamy- almost like a milk shake.
Also, I’m guest posting a yummy muffin recipe over at Lark’s Country Heart today. Stop on by and say hi!
1 teaspoon instant coffee + 1/4 cup boiling water
1 cup milk
5 teaspoons chocolate syrup
1/2 cup crushed ice
whipped cream and syrup for topping (optional)
Mix the coffee and water and freeze it. I used little Tupperware containers, but an ice tray would probably be the easiest. Once your coffee is frozen, add all the ingredients to your blender and blend until it is your desired consistency. Enjoy :)
Please click here for a list of recipe swaps hosted by some wonderful ladies and go check out their sites.
See you soon,