They say necessity is the mother of invention and it has been necessary for me to find a way to stay cool here lately. It’s been around 1,095 degrees here the last few weeks. Exaggerate much, you ask? Ok fine – I might be off by 1000 degrees or so, but otherwise that’s a pretty close estimate. Either way, this Mocha Frosted Coffee recipe hits the spot.
The thing that I like most about this recipe (besides it’s heat-fighting properties) is that it’s on the skinny side for frosted coffees. I use almond milk instead of half and half, and it only has 1 Tbsp of sugar. I was shocked when I looked at some similar recipes and saw that many of them called for ingredients like ‘1/4 cup chocolate syrup’. That seems like a lot to me. One even said 1/2 cup of sugar. A whole half of a cup! Since I wanted frosted coffee instead of cold coffee syrup I cut back on the sugar, subbed in the almond milk, and can now enjoy my new favorite drink guilt free.
The other thing I like about this recipe is that it’s made with individually packaged instant coffee crystals (I mentioned how much I’m loving those here recently). That means this recipe is fast! You don’t have to wait for regular coffee to brew and then cool (or use it hot and have lukewarm, watery iced coffee. Been there, done that.). Just dump a packet of instant crystals in with the other ingredients and let her rip, you’ll never know the difference.
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Mocha Frosted Coffee
Prep Time: 5 minutes
Makes 1 serving (about 2 cups)
Whipped cream for garnish (optional)
Place the ice in your blender and cover with almond milk, coffee crystals, sugar, and cocoa. Blend until smooth – about 15 seconds in my blender. Top with whipped cream if desired and enjoy your Mocha Frosted Coffee!