Peppermint Mocha Frappe with Coconut Milk
—·Gluten-Free,Vegan
Ingredients
- 1 cup strong brewed coffee (french press and cold brew work best here)
- 8 coconut milk ice cubes (or other milk* // 3/4 cup full-fat coconut milk yields ~8 cubes)
- 1/4 scant tsp natural peppermint extract*
- 2 Tbsp light chocolate syrup
- 1 Tbsp cocoa powder
Instructions
3 steps
- 1
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.
- 2
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.
- 3
Serve immediately or chill/freeze for later. Whipped cream, chocolate syrup and fresh mint make lovely toppings.
Progress
0 / 3 steps
Nutrition
Per serving (based on 1 servings)
Calories
350cal
Protein
4.5g
Carbs
21.0g
Fat
29.0g
Fiber
4.0g
Sugar
14.0g
Saturated Fat
25.0g
