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Skinny Vanilla Mocha Frappe

26 Aug

Well, Isaac has officially canceled school tomorrow…must be time to utilize the kitchen!  Today, I’m working on two recipes at once: coffee and chicken.  The last coffee drink from Pinterest was a disaster; we’re due for another attempt.  This recipe was originally pinned by Jennifer Drummond, which she found on a healthy food blog named Peanut Butter and Peppers.

Recipe:
Ingredients:

1 heaping teaspoon instant coffee
1 1/2 cups water
1/2 cup skim milk
3 tsp vanilla extract
1 tsp unsweetened cocoa powder
1 packet stevia or 1 tbsp. sugar (to taste)

There’s a note on the recipe that you can use brewed coffee instead, which is exactly what I did after our last little mishap with instant coffee.  I left it in the freezer to chill by the ice cream for about 6 hours (we had errands to run during our “tropical storm”)

I was a little surprised to find a solid block of coffee ice when I pulled it out around 3:30pm.  Mike had to slice it with his “man knife” before I could even get it into the blender.  After the display of man-defeats-food, we were able to get the ingredients put together and blend.  (seriously, blend, blend, blend.  Took about 5 minutes to get all the chunks out so it was able to be pulled through a straw).

    

Verdict:
Mike’s opinion:
Taste: 3.5/5 (not sweet enough)
Presentation: 5/5

Jen’s opinion:
Taste: 4/5 (not quite sweet enough)
Presentation: 5/5
Ease of preparation: 5/5
Ease of cleanup: 5/5
Availability of ingredients: 5/5

While it’s definitely not Starbucks (or Black and Brew…), it’s not awful.  In a pinch when I’m desperate for a frappe, I might make this again.

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2 Comments

Posted by on August 26, 2012 in Coffee

 

Tags: , , , , ,

2 responses to “Skinny Vanilla Mocha Frappe

  1. Jennifer @ Peanut Butter and Peppers

    September 1, 2012 at 3:43 pm

    I’m sorry your coffee wasn’t sweet enough for you. When I make it for my Husband I always add extra sugar to his and a pinch of extra cocoa powder. He likes it chocolaty and sweet. For the frozen coffee, if it is block hard, I microwave it for about a minute. Drain some of it into the blender. If it’s still way hard them I microwave it for another 20 seconds or so, just so I can break up the ice. That seems to work for me and the heated coffee is not that hot so it doesn’t effect the drink.

     
    • syneramedea

      September 2, 2012 at 12:26 am

      My husband is a “coffee with your sugar?” kind of guy, so it was definitely my fault for not thinking to add some more sugar. Next time I think I’ll try half Splenda and half sugar. I was wondering, have you tried any additional flavors? I thought about caramel, but sometimes it doesn’t blend well with frozen coffee and I wanted to see if anyone had tried it yet.

       

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