The Step Aside, Starbucks! Choco-Chip Frappe
2 C frozen coffee cubes, apx. 16 cubes for an ice tray (any type of coffee it great!)
1/4 + C milk (add 1 TBS at a time, if you need more for smooth consistency)
1/3 C chocolate chips
3 TBS dark chocolate syrup
1 tsp vanilla (1/8 tsp of anything is an insult to extracts)
Caramel sauce for decoration
Dump everything in a blender or food processor (sans caramel sauce) and pulse it up to break up the chips and cubes, then blend smooth. I like adding everything in this order because sometimes the fudge sauce will solidify if dumped directly on top of the frozen cubes. If it’s too icy for your liking, just add a splash of milk at a time and then pulse until you get the right consistency (I like it pretty thick, because I enjoy eating it with a spoon). Drizzle a glass that has been in the freezer for 10 minutes with a little caramel and fudge for decoration. When the frappe is ready, pour into glass and drizzle the chocolate sauce and then the caramel over the top. And this tasty beauty melts slower than your favorite Starbucks frappe, too, because there’s no water added! The trick with the frozen glass helps a little, too. ~_^ Enjoy, and stay cool, my very cool friends!
NOTES: I used World Market brands for the caramel and chocolate sauces. They have great, smooth flavors. I make my coffee the day before and let it freeze in the trays overnight–that way you get a really yummy frozen texture and don’t have to deal with half-frozen cubes or excess liquid.