Iced Coffee Frappe
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- tablespoons instant coffee (maxwell house or folgers)
- 8 ounces
- cold water
- 1/2 cup
- heavy whipping cream
- tablespoon chocolate syrup
- tablespoons granulated sugar
- 1 cup
- ice cubes (l used 16 mini ice cubes)
- Reddi Wip
- dairy whipped topping, to garnish the coffee
- chocolate syrup, to garnish the coffee
1Add water and instant coffee to a coffee cup. Place coffee cup in the microwave, and microwave until coffee is heated through.
2Place heated coffee in the refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).
3Add 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).
4Pour 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.
5Note: 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.