Cold brew coffee.
Creamy blended milk.
Decadent dark chocolate.
Well, good morning sunshine!
I’ve wanted to recreate a “frappe” or frappuccino at home for a while now since I had a full on obsession with them when they came out in like 2004. But after learning that they had enough calories to sink a boat I strayed back to my americano. Whew, muffin top averted.
If you’ve never had cold brew coffee you should.
The way I make it you grind bold coffee, put it in a large bowl with water, then slide it in the fridge overnight. The next morning you have fresh coffee awaiting you beside your gallon of milk and half-used carton of eggs. Easy – it’s like stowing away a personal barista in your kitchen without the temptation of an 1,800 calorie muffin on the side. Oh delight!
So in the morning, you strain your coffee. I did ours in our Chemex, which is bomb. But can also do it over cheesecloth and a strainer, or in a french press. Then you add it to a blender with frozen milk cubes and a dash of chocolate syrup, and wa-la! You have a cold brew frappe that rivals any coffee house offering. Good morning indeed.
- 1 cup cold brew coffee
- 8 milk ice cubes
- 2-4 Tbsp light chocolate syrup
- To prepare cold brew, place 2 cups ground coffee – the bolder the better – into a bowl, top it with 4 cups of water and place it in the refrigerator overnight. Strain in the morning and reserve the leftover in the fridge.
- Prepare milk ice cubes in advance by pouring your milk of choice in an ice cube tray, covering lightly with saran wrap, and freezing over night. Choose non-dairy milk to make this vegan friendly. I went with 2% for an extra creamy texture.
- In the morning, place 1 cup coffee, 8 milk ice cubes and as much chocolate sauce as desired in a blender and blend until smooth. Serve immediately.
Kelli H (Made in Sonoma) August 24, 2012 at 10:45 am
I like the new header! I also like this recipe. I need to create milk cubes, but I don’t have a ice tray!
Dana August 25, 2012 at 3:37 pm
Thanks Kelli! The header is John’s handiwork : )
Veronica August 24, 2012 at 11:19 am
I am a cold-brewed coffee only girl-so much better! I have tried making frappe, but in a different way, and I was never completely satisfied (I froze the coffee into cubes and added milk before blending) so I will have to try it this way. Looks fab!
Tammy T August 24, 2012 at 12:34 pm
You are brilliant! Can’t wait to try this! On the lookout now for ice cube trays.
Tammt
Cinnamon August 26, 2012 at 1:52 pm
Oh wow! I’ve never had a frappe, ever :( but maybe it’s time now…
Beki G August 26, 2012 at 3:48 pm
I love cold brewed coffee! I’ve been doing it all summer. I didn’t think about frozen milk cubes but I definitely need to give it a try, maybe with coconut milk..
Laura @ LauraLikesDesign August 26, 2012 at 8:05 pm
I’m totally making this later this week!
Dionna Mash August 26, 2012 at 10:32 pm
Yum! I have been wondering how to make cold brew coffee. Thank you!
Cinnamon August 27, 2012 at 12:37 pm
I’m hooked! :D It’s amazing! (I linked this)
Allie August 30, 2012 at 3:27 pm
This would be amazing with caramel sauce instead of the chocolate sauce! I’ve never thought of making milk cubes before but what a great idea. Going to try this soon! =)
R. Barton September 22, 2012 at 5:06 pm
Chocolate Mocha Frappuccino
Here’s a sugar free, non-dairy version.
About 110 calories per 12 oz.
1 cup Vanilla Almond Milk
1/2 cup Coffee Mate French Vanilla Creamer – sugar free (liquid creamer)
1/3 cup powdered non-dairy coffee creamer
2 Tbsp unsweetened cocoa powder
2 Tbsp instant coffee crystals
1 (3.25 oz) Jello Vanilla Pudding Snack Pack (prepared pudding cup) - sugar free
2 cups ice cubes
Blend on HIGH for 45-seconds or until smooth. Makes about. 48 oz.
The Jello pudding cup makes a thick, rich, low calorie Frappuccino.