Wednesday, August 10, 2011

Brilliant Brunch: Mocha Frappucinos

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It has been well-documented here, and beyond, that John loves all spicy things.  What a lot of people don't know is that he also loves coffee.  In fact one of his favorite parts of visiting my family in New York is that (in his own words) "mom makes the best coffee".  When I realized how much happier John was in the morning when he had coffee, we went right out and bought a tiny 3-cup coffee maker.  It has really improved my quality of life!

On the other hand, I, absolutely hate coffee.  Sure the smell is awesome, but the taste?  Gross.  Especially because John drinks his coffee black.  I have no problem making it for John but just don't come near me with your coffee breath.  So last September when Food Network published their version of a Starbucks Frappucino, I wanted to make it for John.  The first time I did was in November.  Not exactly the smartest time to be serving iced coffee.  He was good about it though; he drank it and liked it.

So, when it got warm here in Boston, I knew it was time to resurrect this recipe.  As with many of my brunch ideas, this is a make-ahead.  In the summer, John loves iced coffee so I try to keep at least one of our three ice cube trays filled with leftover coffee from the days he doesn't drink it all.  That way, the coffee can cool down without being watery (one of John's biggest pet peeves).  It's a great idea for those iced coffee lovers in the house; and if you do that, there is practically no excuse NOT to make this recipe!
Mocha Frappucinos (adapted from Food Network Magazine October 2010)
Serves:  4
2 cups coffee
2 tablespoons sugar (FN suggests 3)
1/4 cup cocoa powder
1/3 cup sugar
1/3 cup boiling water
2 ounces milk chocolate (I use mini chocolate chips)
1 tablespoon honey
1 teaspoon vanilla extract
1 cup skim milk
Whipped cream, for garnish

Make the coffee.  Stir in sugar, until it dissolves.  Pour this into an empty ice cube tray.  Freeze for at least 4 hours, optimally overnight.  Meanwhile, in a small saucepan, combine cocoa powder, sugar, and boiling water.  Heat on medium-low until the sugar has dissolved.  Remove from heat and stir in chocolate, honey, and extract.  Stir until smooth.  Transfer into a small air-tight container and let cool in the fridge (usually about 2 hours, but I just let it sit overnight).
To make the frappucinos, add coffee ice cubes, 4 tablespoons of chocolate mixture, and milk to a large blender.  Blend until well-processed and smooth.  Pour into 4 glasses.  Top with whipped cream and additional chocolate mixture.  Serve immediately.

Another great idea is if this is a family brunch, make these frappucinos for the adults, but make mini ones for the kids.  Pour chocolate milk, instead of coffee, into the ice cube tray.  You can omit the chocolate sauce in the frappucino and just pour a little on top with a dollop of whipped cream.  I guarantee they will love emulating the adults at the table!

I also made the whipped cream myself (there are lots of ice cream posts coming up in August on The Growing Foodie, therefore there is lots of heavy whipping cream in my fridge)!  I didn't add any sugar to it, and I thought it was a nice touch since the Frappucinos do have a lot of chocolate and sugar. 

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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