Skinny Vanilla Mocha Frappe Food

SKINNY MOCHA COFFEE FRAPPE

Steps:

• 1. You need a good blender for this to avoid chunks of ice remaining in your drink. You may also substitute a lesser amount of espresso powder for the instant coffee. We don't have espresso powder here.
• 2. Blend the almond milk, coffee concentrate and pudding mix until thickened and smooth. You may add vanilla and extra sweetener if you wish, the pudding mix has always been plenty sweet for me. I mix the coffee and hot water in my tall plastic "to go" cup so I can just pour the drink in on top when done.
• 3. Add a handful of ice cubes and blend until smooth. If too thin, add a few more cubes until you reach your desired consistency.

ALMOST-FAMOUS MOCHA FRAPPES

Steps:

• 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.

SKINNY VANILLA MOCHA FRAPPE

Steps:

• In a cup mix coffee and water and stir till combined.
• Place in a shallow container, cover and freeze for 4 hrs or overnight.
• Once coffee is frozen, place in a blender with the 1/2 c milk, vanilla, Stevia, and cocoa.
• Blend till combined.
• Note: you can substitute the instant coffee & water with 1 1/2 cups strong brewed coffee-just freeze it.