Prep 2 mins
Cook 0 mins
Another recipe for coffee lovers, found in the Favorite Brand Name Recipes, May 2010 cookbooklet, Smoothies and Summer Drinks. Preparation time does not include the time needed to brew the coffee strong & cool it!
- 1 cup coffee, brewed strong, then cooled
- 1⁄2 cup cream
- 1 tablespoon light chocolate syrup
- 2 tablespoons sugar substitute (recipe gives sucralose-based)
- 1 cup ice cube
- Combine all ingredients in a blender & process for about 30 seconds or until smooth.
- Pour into 2 glasses & enjoy.
Hey Sydney Mike, this was very good! I have made this coffee frappe several times, and experimenting with the ingredients. Each time I made this, I used "instant" coffee (either Maxwell House or Folgers), and using 2 tablespoons per each cup of coffee. I also used "regular" chocolate syrup, added 2 tablespoons of granulated sugar, and I used 16 mini ice cubes. The mini ice cubes work best when blending the coffee, and I blended the coffee for 1 minute. The 2nd time I made this frappe, I added 3 individual packets of Splenda, which is equivalent to 2 tablespoons of granulated sugar. My goodness, what a treat this was! Sydney Mike, I'd like to thank you for sharing this recipe with fellow Zaar members. This recipe is definitely a keeper!!
Yummy! :D I used half-and-half, and I found out that I didnt have any chocolate syrup a bit to late, so I used a tblsp of cocoa powder, and an extra tblsp of sugar(: I can't wait to have it again. Thanks Syd!
A delightful treat, even in the cold weather. I used regular chocolate syrup and left out the sweetener. It was perfect! Thanks for sharing this treat.