Blended Mocha Frappe #SpringSweetsWeek

My Blended Mocha Frappe is a delicious and affordable homemade frozen coffee drink. Frozen coffee, milk, sugar, and chocolate syrup make a delicious treat.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Truth be told- I love frozen coffee drink, but I do not like the high price tag. My Blended Mocha Frappe is so easy to make and home, and easy to make in batches to store in the freezer!

The trick to making the best mocha frappe is to use frozen coffee as the ice component. This results in rich coffee flavor, and no watered down drink! I use cooled coffee, pour it into ice cube tray, pop it in the freeze, and blend when ready. It is the best method for a flavorful, and delicious treat.

The other key component is using the best coffee. As you know, I live in Wisconsin and am in Door County a lot year-round. I absolutely adore Door County Coffee and they send me an amazing variety pack for Spring Sweets Week. There are so many delicious flavors offered from different roasts to added flavor options. My favorite flavors are Jamaican Me Crazy, Highlander Grogg, and Hazelnut Creme. However, when I want a traditional roasted coffee flavor I love black and tan which is a blend of light, medium, and dark roasts.

Ingredients

• Coffee - I like a medium roast for this recipe.
• Milk - I use whole milk, but this as be substituted as noted below.
• Sugar
• Chocolate Syrup
• Whipped Cream
• Glasses
• Blender

Substitutions

Milk- I use whole milk for my Blended Mocha Frappe recipe, but almond milk, coconut milk, soy milk, or half and half are great substitutions.

Sugar- Honey or agave is a great substitute for granulated sugar. You can also omit the sugar and use sugar free chocolate syrup.

Flavor Add-ins- Mint extract or caramel flavoring is a delicious add to this drink.

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Instructions

1. Pour cooled coffee into ice cube tray. Place in freezer until set and firm- about 2 hours)
2. Remove coffee from tray and place in a blender. Add milk, sugar, and chocolate syrup.
3. Blend until smooth and there are no chunks of ice.
4. In tall servings glasses, swirl chocolate syrup on the sides. Pour in the coffee mixture. Top with whipped cream and chocolate syrup.

Freezing Instructions

To freeze the Blended Mocha Frappe, place prepared drink in a freezer safe container. Cover and store in freezer. Allow the drink the thaw before pouring into glasses and serving.

Looking For More Delicious Drinks?

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If you’ve tried my Blended Mocha Frappe or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks!   With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway!   This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.  So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  Our #SpringSweetsWeek sponsors are helping us give away some great prizes.  Thank you to Dixie Crystals, Melissa's Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn's for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!

Wednesday #SpringSweetsWeek Recipes

• Blended Mocha Frappe by Cheese Curd In Paradise
• Chocolate Matzo Tiramisu by Kate's Recipe Box
• Citrus & Mint Fruit Salad by Books n' Cooks
• Coffee Jelly Roll by Cindy's Recipes and Writings
• Cream Cheese Cupcakes by Pook's Pantry
• Easter Dessert Board by Hezzi-D's Books and Cooks
• Frozen Pineapple Margaritas by Family Around the Table
• Kumquat Upside Down Cake by Jen Around the World
• Lemon Cake by House of Nash Eats
• Lemon and Lavender Cream Pie by A Day in the Life on the Farm
• Lemon Cooler Cookies by Blogghetti
• Lavender Lemon Cheesecake Bars by Eat Move Make
• Lemon Poppyseed Bread by The Carefree Kitchen
• Lemon Shortbread with Sprinkles by Shockingly Delicious
• Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
• Mini Key Lime Pies by Palatable Pastime
• No Churn Lavender Ice Cream by Art of Natural Living
• Raspberry Almond Coffee Snack Cake by Sweet Beginnings

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon,  Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.