A chilled mint mocha in blended form. The addition of coconut milk adds an additional refreshing factor and makes it extra creamy. Enjoy as a breakfast companion, afternoon treat or evening dessert wit ha short of coffee liqueur.
The night before prepare your coffee and chill it in the fridge so it's cold in the morning. Also pour your coconut milk (or any milk) into an ice cube tray - you'll need at least 8-10 - cover with plastic wrap and freeze.
In the morning add all ingredients to a blender and mix until well combined, adding an extra milk ice cube if needed. Taste and adjust flavors as needed.
Serve immediately or chill/freeze for later. Whipped cream, chocolate syrup and fresh mint make lovely toppings.
*You can use light coconut milk or another milk, but full-fat coconut will yield a creamier frappe. Plus, it's vegan friendly. *Higher quality peppermint extract goes a long way. Mine was technically peppermint oil, so spring for that if you can. *If you're not a huge mint fan, hold back on the extract a little - adding just one or two drops at a time. *Prep time does not include overnight freezing. *Nutrition information is a rough estimate.