It’s been a few years since I posted a frappe recipe. It’s fun though to try out ideas I see. I saw a post about a Double Chocolate Chip Frappe on Facebook, but woah it was super sweet looking. It gave Starbucks a run for how sugary it was.
They called for 3 Tablespoons chocolate syrup, chocolate chips AND 2 Tablespoons sugar. And no coffee. That’s a frosty sugarshake right there. It did not need the extra sugar at all. And a frappe needs coffee, am I right? Instant espresso powder is the key. If you use hot espresso, it leaves the frappe watery. You can find instant espresso powder up high in the coffee aisle in most grocery stores. In a pinch, use instant coffee instead.
Double Chocolate Chip Frappe
Ingredients:
- 1 cup cold milk
- 1/3 cup mini semi-sweet chocolate chips*
- 2 Tbsp chocolate syrup*
- 2 tsp instant espresso powder
- ¼ tsp pure vanilla extract
- 14 ice cubes (from a standard tray) or about 2½ cups ice
- Whip cream, if desired
Directions:
Add everything into a blender, preferably a high speed one, and process until smooth.
Add whip cream as desired on top.
Makes 2 16-ounce drinks.
Notes:
*I used sugar free chocolate syrup to keep the sugar content down, as the chocolate chips have plenty of sugar in them.
I think the drink would have been fine with only ¼ cup chocolate chips personally.
~Sarah