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(1oz.) package hot chocolate mix
In a heat proof bowl or pitcher, add the coffee, hot chocolate mix and sugar. Stir until well blended. Pour the mixture into ice cube trays and freeze covered for at least 3 hours up to 1 week.
Put the frozen cubes in a blender, add the cream and vanilla. Puree until smooth. Divide the frappe into tall glasses and top with whipped cream.