Peppermint Mocha Frappuccino
Tingly, fresh peppermint, sweet ‘n rich coffee chocolate mocha, and frosty-thick Frappuccino goodness all combine into the best Peppermint Mocha Frappuccino!
Servings: 2 frappuccinos (about 4 ½ cups)
Ingredients
Frappuccino
- ½ cup cold coffee
- 4 medium bananas sliced and frozen
- ½ cup unsweetened almond milk
- 1 tablespoon raw cacao powder or unsweetened cocoa powder
- ¼ teaspoon pure peppermint extract
Optional:
- Top with coconut whip chocolate syrup and chocolate curls
Instructions
- At least 3 hours before, or the night before, pour coffee into an ice cube tray and place in the freezer.
- Add bananas into the blender. Blend until the bananas become crumbly. Add almond milk. Blend until smooth and creamy, scraping down the sides of the blender as needed.
- Add coffee ice cubes. Blend until well incorporated and smooth, again scraping down the sides of the blender as needed. Add cocoa powder and peppermint extract. Blend until smooth.
- Pour into two cups. Top with coconut whip or any of your favorite toppings. Enjoy!
Notes
Shop the Recipe: Organic Peppermint Extract | Unsweetened Cocoa Powder | Blender | Glass Smoothie Straws