Ingredients:
Servings: 2
1/2 cup shredded coconut
3/4 cup strong coffee
1 cup low-fat milk or 1 cup milk
1/3 cup Hersheys Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice
Garnish
whipped cream
Directions:
1 Preheat oven to 300°F.
Servings: 2
1/2 cup shredded coconut
3/4 cup strong coffee
1 cup low-fat milk or 1 cup milk
1/3 cup Hersheys Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice
Garnish
whipped cream
Directions:
1 Preheat oven to 300°F.
2
Spread shredded coconut on a baking sheet and toast coconut in the oven.
3
Stir the coconut around every 10 minutes or so for even browning.
4
After 25 to 30 minutes the shredded coconut should be light brown.
5
Cool it off.
6
Make double-strength coffee by brewing with twice the coffee required by your coffee maker.
7
That should be 2 tablespoons of ground coffee per each cup of coffee.
8
Chill before using.
9
To make the drinks, combine cold coffee, milk, 1/3 cup of the
toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.
10
Blend for 15 to 20 seconds to dissolve sugar.
11
Add ice and blend until ice is crushed and the drink is smooth.
12
Pour drinks into two 16-ounce glasses.
13
Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.
14
Add a straw to each one if you want!
Source: http://www.food.com/recipe/coconut-mocha-frappe-cappuccino-copycat-33323
Source: http://www.food.com/recipe/coconut-mocha-frappe-cappuccino-copycat-33323
No comments:
Post a Comment