March 12, 2011

Mocha Frappe

Yield: 4 drinks
For the Coffee Ice:
3 tablespoons sugar
2 cups warm strong coffee

For the Frappes:
1 cup reduced-fat milk
whipped cream, for topping

Chocolate syrup

Make the coffee ice: (or just chill coffee in refrigerator) pour into 16-cube ice-cube tray and freeze about 3 hours
Make the frappes: Puree 8 coffee cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice (about 8 more cubes) in a blender until smooth.
Pour yourself a glass and top with whipped cream and more chocolate syrup! 

Source: Food Network Magazine

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