1 1/2 cstrong coffee, partially frozen (i used frozen coffee ice cubes)
1/2 cmilk, lowfat or 2%
1 Tbspraspberry syrup (or more, for stronger raspberry flavor)
2 tspcocoa powder
1 tspsugar or stevia artificial sweetener (optional)
2 Tbsplow-fat whipped cream (optional)
1 tspchocolate syrup (optional)
1 largefresh raspberry (optional)
How to Make Chocolate-Raspberry Frappé
- Place frozen coffee (or coffee ice cubes), milk, raspberry syrup, cocoa powder and sugar/stevia in a blender. Process 20-30 seconds, or until smooth and well blended.
- Pour into a 16-oz mug. Top with whipped cream. Drizzle chocolate syrup in a thin line on top of whipped cream, and garnish with a fresh raspberry.
- Serve chilled, with a tall straw.