Iced Coffee Frappe

Cindi Bauer

By
@DomesticGoddess

Boy was this a treat! Sydney Mike at food.com, inspired me to make this iced coffee frappe. The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.


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Rating:

Comments:

Serves:

2-1/2 cups of iced coffee frappe

Method:

Blend

Ingredients

2
tablespoons instant coffee (maxwell house or folgers)
8 ounces
cold water
1/2 cup
heavy whipping cream
1
tablespoon chocolate syrup
2
tablespoons granulated sugar
1 cup
ice cubes (l used 16 mini ice cubes)
Reddi Wip
dairy whipped topping, to garnish the coffee
Additional
chocolate syrup, to garnish the coffee

Directions Step-By-Step

1
Add water and instant coffee to a coffee cup. Place coffee cup in the microwave, and microwave until coffee is heated through.
2
Place heated coffee in the refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).
3
Add the chilled coffee, whipping cream, 1 tablespoon of chocolate syrup, 2 tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).
4
Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.
5
Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee. Also, you can substitute 3 individual packets of Splenda, for the 2 tablespoons of granulated sugar.