3/4 cup strong, hot coffee
3/4 Tablespoons honey
1 1/2 Tablespoons unsalted butter
1 Tablespoon unsweetened cocoa powder
1 Tablespoon maple syrup
1/4 teaspoon vanilla extract
1/2 cup skim milk
1/2 cup ice cubes
1. brew coffee and while it’s still hot, mix in the honey until it’s dissolved. use appx. 1/2 cup to fill 4-5 slots in an ice cube tray. freeze until solid. keep the remaining coffee/honey mixture (appx. 1/4 cup) in the fridge.
2. to make the chocolate “sauce,” melt the butter and remove from heat. pour into a small bowl. once it has cooled down, whisk in the cocoa powder, maple syrup and vanilla extract. whisk until it’s well-combined. set aside.
3. in a blender, combine the coffee cubes, chocolate sauce, skim milk, remaining 1/4 cup of coffee and 4-5 plain ice cubes. blend until everything is mixed and the ice cubes have disappeared.
4. pour into a glass and if you’d like, top with whipped cream and/or dark chocolate shavings. grab a straw and dig in!
servings: 1 big frappe or two smalls (appx 12-14 oz. total)
prep time: 10 minutes cook time, 2 hours prep time, total: 2+ hours
nutrition: (based on one serving) 200 calories, 12 grams of fat, 1 gram of dietary fiber, 5 grams of protein