Peppermint Mocha Frappe with Coconut Milk
A chilled mint mocha in blended form. The addition of coconut milk adds an additional refreshing factor and makes it extra creamy. Enjoy as a breakfast companion, afternoon treat or evening dessert wit ha short of coffee liqueur.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 cup strong brewed coffee ((french press and cold brew work best here))
- 8 coconut milk ice cubes ((or other milk* // 3/4 cup full-fat coconut milk yields ~8 cubes))
- 1/4 scant tsp natural peppermint extract*
- 2 Tbsp light chocolate syrup
- 1 Tbsp cocoa powder
Steps
-
The night before prepare your coffee and chill it in the fridge so it's cold in the morning. Also pour your coconut milk (or any milk) into an ice cube tray - you'll need at least 8-10 - cover with plastic wrap and freeze.
-
In the morning add all ingredients to a blender and mix until well combined, adding an extra milk ice cube if needed. Taste and adjust flavors as needed.
-
Serve immediately or chill/freeze for later. Whipped cream, chocolate syrup and fresh mint make lovely toppings.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| strong brewed coffee | 1 cup | - | - |
| coconut milk ice cubes | 8 | - | - |
| scant tsp natural peppermint extract* | 0.25 | - | - |
| light chocolate syrup | 2 tbsp | - | - |
| cocoa powder | 1 tbsp | Rp 8.000/100g | Rp 1.200 |
*Estimated market prices, may vary by region
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