Tuesday, September 28, 2010

Starbucks Mocha Frappe

Being pregnant really wears you out!! I find that I can do housework for about an hour and then I need to take a break. The other night I didn't take a break and by the time my husband got home at 8:00 my vision was blurry and I was sure I was about to pass out!

A good excuse to take a break? A good book and a coffee drink. I found the recipe for these frappes in the Food Network Magazine which I adore. I enjoyed this drink while reading "The Help" for book club. Both lovely.

(This chocolate sauce is amazing and I used the extra to put on my ice cream.)

Starbucks Mocha Frappe
Source: Food Network Magazine
Yield: 4 drinks

For the coffee ice:
3 tablespoons sugar
2 cups warm strong coffee

For the chocolate syrup:
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract


For the frappes:
1 cup reduced-fat milk
Whipped cream, for topping

Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.

Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.

Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

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