Chocolate Iced Coffee Frappe

Chocolate Iced Coffee Frappe

Ingredients

Directions

Divide half-n-half in 8 ice cube tray slots (2 tablespoons each), and freeze overnight.

Place cooled brewed coffee in the refrigerator overnight.

Place 1 cup coffee, half-n-half ice cubes, the chocolate syrup, and chocolate extract in a blender. Blend until smooth and frothe.

Pour into a tall glass, top with whipped cream and shaved chocolate. Drink immediately and enjoy!

Notes:

You could make this a skinny frappe by using whole milk instead of the half-n-half.

Recipe by Very Culinary.

Directions

Divide half-n-half in 8 ice cube tray slots (2 tablespoons each), and freeze overnight.

Place cooled brewed coffee in the refrigerator overnight.

Place 240 ml coffee, half-n-half ice cubes, the chocolate syrup, and chocolate extract in a blender. Blend until smooth and frothe.

Pour into a tall glass, top with whipped cream and shaved chocolate. Drink immediately and enjoy!

Notes:

You could make this a skinny frappe by using whole milk instead of the half-n-half.

Recipe by Very Culinary.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey yield icon

    1serving

This Recipe Uses

Pure Chocolate Extract 4oz

Pure Chocolate Extract