Coconut Mocha Frappe
The deluge of seasonally flavored frozen beverages continues. Today's swap takes us to the caffeine fiend's haven known as Starbucks, celebrated for its strong brews but feared for its selection of over-caloried drinks. While many incarnations of the Frappuccino are available year-round, limited-edition fancy flavors are always popping up. This summer, it's the dastardly blend of coconut, chocolate, and coffee. What freezy-java lover can resist such a concoction? One who knows what's best for them. At its worst -- a giant Venti made with whole milk and topped with whipped cream -- this drink has 550 calories and 18g fat. ACK! Even a seemingly reasonable Tall Frap made with nonfat milk and finished off with whipped cream has 300 calories and 9g fat -- too much for a sippable treat. Considering how tasty our version of this rich drink is, there's really no reason to spend hundreds of calories on this thing. Blend it up at home and chill out, people!
Wake Me Up Before You Coco...
This new recipe is a major eye-opener, and not only because it's made with coffee and chocolate -- it will open your eyes to just how easy it is to make Starbucks-style blendy drinks at home... YAY!!!
2 tsp. shredded sweetened coconut, roughly chopped
2 tbsp. unsweetened cocoa powder
1 tbsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
1 tsp. instant coffee granules
1 tsp. mini semi-sweet chocolate chips
2 no-calorie sweetener packets (like Splenda or Truvia), or more to taste
1/8 tsp. coconut extract
2 cups crushed ice or 10 - 16 ice cubes
2 tbsp. Fat Free Reddi-wip
1 tsp. light chocolate syrup
To toast the coconut, bring a skillet to medium heat on the stove; add chopped coconut and, stirring occasionally, cook for 2 minutes, or until lightly browned. (Or, if you have a toaster oven, just toast until lightly browned.) Set aside to cool.
In a tall glass, place cocoa powder, powdered creamer, coffee granules, chocolate chips, and sweetener. Add 1/2 cup very hot water and stir until ingredients have mostly dissolved. Add coconut extract, and transfer contents of the glass to a blender. Rinse the glass, if needed, and set aside.
Add ice to the blender, and blend at high speed until completely mixed and smooth. Pour into the tall glass.
If you like, add additional sweetener to taste. Top with Reddi-wip, drizzle with chocolate syrup, and sprinkle with toasted coconut. Enjoy!
MAKES 1 SERVING
Serving Size: entire recipe (about 16 oz.)
THIS ARTICLE WAS TAKEN FROM THE HUNGRY GIRLS NEWSLETTER