Peppermint Mocha Frappe
This creamy peppermint mocha frappuccino combines frozen coffee cubes with chocolate milk and peppermint extract. It's refreshing, caffeinated, and tastes like your favorite coffee shop drink. Perfect for hot days when you need a cool caffeine fix. Ready in just minutes with only three main ingredients.
Ingredients
- 2 cups strong black coffee for freezing into cubes
- 1-1½ cups chocolate milk
- ¼ teaspoon peppermint extract
- 1-2 teaspoons sugar (optional)
- Whipped cream for topping (optional)
- chocolate chips (optional)
Instructions
- Freeze the coffee: Pour 2 cups cooled strong coffee into ice cube trays and freeze overnight completely.
- Add coffee cubes: Place 24 frozen coffee cubes into your high-powered blender container for best results.
- Pour chocolate milk: Add 1 cup chocolate milk to start, adding more later if needed for consistency.
- Add peppermint: Measure ¼ teaspoon peppermint extract and add it to the blender with other ingredients.
- Blend ingredients: Start blending on low speed, then increase gradually and blend for 30-45 seconds until slushy.
- Taste and adjust: Add more milk for a thinner texture or 1-2 teaspoons sugar if you want it sweeter.
- Serve immediately: Pour into glasses, top with whipped cream if desired, and enjoy right away while cold.
Notes
- Make sure your coffee is completely cooled before freezing to prevent ice crystal formation.
- Strong coffee is essential because freezing dilutes the flavor significantly when you blend it.
- Start with less peppermint extract since you can always add more to taste preferences.
- This recipe makes about 4 cups total, which is perfect for sharing with someone special.
- Use any type of chocolate milk you prefer - regular, low-fat, or dairy-free all work.