Pretty-Close Mocha Frappachinos
For the coffee ice:
2 cups leftover coffee
3 tablespoons sugar
Combine coffee and sugar and freeze in an ice cube tray. (I don't have ice cube trays so I used my granddaughters Popsicle mold.)
For the chocolate syrup:
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped (I've used chocolate chips...worked fine. I also used a milk chocolate candy bar...also worked great.)
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract
For the frappes:
1 cup milk
Whipped cream, for topping
Directions:
Make the coffee ice:
Stir the sugar into the coffee until dissolved. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours or overnight.
Make the chocolate syrup:
Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot tap 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. (I put the pan in my kitchen sink sitting in cold water and ice.)
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.
For an extra special treat....I drizzled the inside of my glass with some of the chocolate syrup along with some caramel syrup. Yum!
The beginnings of something wonderful....
Chop, chop.....
....stir, stir....
....more stirring....
...blend, blend....
...drink, drink.
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