Mocha Caramel Frappé

The heat of summer often seems to be relentless. So shake up your afternoon cup of coffee and instead indulge in this cold, frothy espresso beverage!

Coffee doesn’t always have to be served piping hot. This drink is one great reason why. Take a shot or two of espresso, blend it with ice cold milk, luscious bittersweet chocolate, and creamy caramel sauce. Toss in some ice and in mere seconds you’ll have one frosty cup of coffee.

If you don’t have access to espresso just use your favorite dark roast coffee. In a pinch you can mix up a cup using espresso powder. Bittersweet chocolate adds a great note of chocolate without delivering too much sweet. And store bought caramel sauce works perfectly for this drink. You can usually find it in most food markets, often stocked near the ice cream along with chocolate sauce.

It’s decadent enough to serve as dessert and easy enough to whip up for your special morning or afternoon coffee break!

Mocha Caramel Frappé

1 cup cold milk, 2% or whole

½ cup espresso or dark roast coffee, slightly chilled

6 tablespoons chopped bittersweet chocolate

2 tablespoons caramel sauce, plus extra for serving

2 cups ice cubes

Chocolate sauce for drizzling and serving

Pour the milk into the container of a blender.

Pour in the chilled espresso.

Add the bittersweet chocolate and caramel sauce.

Toss in the ice cubes.

Start the blender on low speed to break up the ice for about 5 seconds then up to high speed for about 15 to 20 seconds.

Drizzle chocolate sauce inside two large glasses.

Drizzle with extra caramel sauce and chocolate sauce if desired. Serve immediately.

Makes two large beverages.