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Peppermint Mocha Frappuccino

This recipe guides you through making a delightful Peppermint Mocha Frappuccino. It involves blending coffee, peppermint creamer, milk, chocolate syrup, sugar, and ice into a smooth, refreshing beverage. Customize the thickness with ice and enhance flavors with quality ingredients for a perfect chilled treat.
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Total Time 11 minutes
Servings: 1 people
Course: Snack
Cuisine: American
Calories: 313.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 fl oz Coffee/Espresso
  • 1/3 cup Peppermint Mocha Coffee Creamer or any other peppermint flavored creamer
  • 2/3 cup of Milk- can be any kind (more fat = more froth)
  • 2 tbsp Chocolate Syrup or Cocoa Powder
  • 2 tbsp Sugar
  • 1 1/2-2 cups Ice side note: more ice = thicker

Equipment

  • 1 Blender High-powered blender for smooth consistency
  • 1 Measuring Cups/Spoons For accurate ingredient measurement
  • 1 Coffee Maker/Espresso Machine To brew coffee/espresso base
  • 1 Drinking Glass For serving

Method
 

  1. Brew 3 fl oz of strong coffee or espresso and allow it to cool slightly.
  2. Combine the cooled coffee/espresso, 1/3 cup peppermint mocha creamer, 2/3 cup milk, 2 tbsp chocolate syrup (or cocoa powder), and 2 tbsp sugar in a blender.
  3. Add 1 1/2 to 2 cups of ice to the blender; adjust the amount based on desired thickness.
  4. Secure the blender lid and blend on high speed until the mixture is completely smooth and no ice chunks remain.
  5. If the frappuccino is too thin, add more ice and blend again until desired consistency is reached.
  6. Pour the finished Peppermint Mocha Frappuccino into a serving glass.
  7. Optionally, garnish with whipped cream, an extra drizzle of chocolate syrup, or a sprinkle of crushed peppermint candy.
  8. Serve immediately and enjoy.

Notes

Achieving the perfect frappuccino texture is key: start with 1.5 cups of ice and add more gradually if a thicker consistency is desired. For a richer flavor profile, consider using a high-quality dark chocolate syrup or even melting a small amount of dark chocolate into the warm coffee before chilling. If using cocoa powder instead of syrup, ensure it's fully dissolved before blending to avoid a gritty texture. For an elevated presentation, top with freshly whipped cream, a drizzle of chocolate, and a sprinkle of crushed candy canes.