It’s hot outside. Our AC unexpectedly shut off in the middle of the night last night, and this morning the last thing I wanted was a steaming cup of joe. That’s when I decided to make my own mocha frappucinos for a chilly, caffeinated morning pick me up.
This frapp uses almond milk and cocoa powder, making this lighter than the Starbucks version. I like to use Starbucks Iced Coffee, which can be found in the refrigerated section of your local grocery store. My store only carries the lightly sweetened version, so I don’t add any additional sweeteners to my Frappucino. Any cold brew or strong coffee will do. If you have an unsweetened coffee, then feel free to add some honey, Splenda, agave, or any sweetener of choice.
If you want to double the recipe you can freeze one in a lidded jar. The night before you want to have it, just pop it in the fridge and it will be ready for you the next morning.
For an extra special treat, top these with some whipped cream and a drizzle of chocolate syrup. And get ready to dominate those sweltering summer mornings.
1 cup coffee, frozen into ice cubes (I use Starbucks Lightly Sweetened Iced Coffee)
1 cup unsweetened vanilla or regular almond milk
2 teaspoons cocoa powder
Optional: Splenda, honey, agave or other sweetener to taste
Optional: Whipped cream
Optional: Chocolate syrup
- In a blender, combine frozen cold brew, almond milk, cocoa powder (and sweetener if using). Blend.
- Optional: Top with whipped cream and a drizzle of chocolate sryup