BEACH WEEK! How to: Mocha Coconut Frappucino

If Starbucks puts out a seasonal drink, I'm totally in (Pumpkin Spice Latte, anyone? Anyone? Maybe a Mint Mocha?). However, the price makes wanna make it at home, for MUCH cheaper. I also cannot cook, so I usually fake it when I make a recipe. This Mocha Coconut Frappucino is great for the beach, pool, or anything summer. Read on for my easy-peasy Frapp:

{ingredients, in a very professional display}

Ingredients:

• Ice
• 1 oz Almond Joy coffee creamer
• 3 oz strong coffee
• Chocolate syrup
• Whipped cream
• Coca powder, optional
• Instant coffee, optional
• Toasted coconut, optional
• Cup
• Blender

{mermaid nails & cute cup}

Directions:

• Take 3 oz of very strong coffee or espresso. It works best if it's cold. I don't feel it melts the ice as fast. Maybe I'm crazy. Pour into blender.
• Add about 2 cups of ice to blender. I usually ice that's just a bit shy of the entire cup I'm using (in other words, almost to the top of the cup).
• Pour in 1 oz of the creamer. I don't add milk, like in a traditional mocha, since the creamer is milky.
• Add a dash of cocoa powder, instant coffee and chocolate syrup. Blend it all until it looks like a frapp. I suggested this optional step because I like a coffee taste in my frapp and the Starbucks version is darker and more of a chocolatey-taste.
• To make it look extra-fancy, line your cup with chocolate syrup. Toast some coconut (I'm not that fancy, usually...more like lazy). 
• Pour in your frapp. Dollop whipped cream and drizzle sauce and toasted coconut on top. Enjoy your tasty treat. No blender? Mix ingredients, pour over ice, and shake to mix it up.

{Amazing drizzling skills by Elle Sees}

What's your favorite summer treat?
PS--See my summer cocktails HERE.






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