Received my lastest Food Network's magazine and last night I tried the "Almost-Famous Mocha Frappes". As usual I changed it up a bit to take advantage of what I had in the house. It was a winner and the chocolate syrup can be used in other drinks, like one's that contain booze. Adding booze to this one will also work. Let you know how it goes. Original recipe used 8 coffee ice cubes (with 1 ½ T. sugar added to coffee), low fat milk and milk chocolate). I cut the fat and sugar without loosing any taste.
CHOCOLATE ESPRESSO FRAPPE
6 frozen espresso cubes
½ C. chocolate syrup (recipe below)
1 C. ice cubes
1 C. nonfat milk
Blend. Top with whip cream and chocolate syrup.
Note: When you have leftover espresso or coffee freeze in ice cube trays for 3 hours and use in blended drinks like this.
CHOCOLATE SYRUP
⅔ C. sugar
½ C. unsweetened cocoa powder
⅔ C. hot water
1 oz. dark chocolate, chopped
1 ½ t. honey
½ t. vanilla
In a small saucepan mix sugar and cocoa. Slowely mix in hot water. Bring to a simmer over medim heat, whisking, until the sigar dissolves, 3-5 minutes. Do not boil. Remove from heat and sti in the chocolate, honey nd vanilla until smooth. Transfer to a bowl and refrigerate until cool.
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