What you’ll need:
- An espresso machine
- Espresso (finely ground)
- Cocoa Powder
- Sugar
- A blender
- A coffee thermos
- Half and Half
Recommended Additions:
- [tooltip image=”http://revenflo.com/wp-content/uploads/2014/11/IMG_6729-e1416844305521-300×201.jpg” theme=”tooltipster-light”]Power Maxx Mocha Cappuccino protein powder [/tooltip] (sold at GNC)
- [tooltip image=”http://revenflo.com/wp-content/uploads/2015/01/IMG_7024-300×200.jpg” theme=”tooltipster-light”]Chocolate Syrup[/tooltip]
- Mocha Flavored Syrup
The Day Before
If possible, brew the espresso the day before and mix in about 2 teaspoons of cocoa powder and about 4 teaspoons of sugar while it is hot. The final product will be better if the espresso is refrigerated (to keep it from melting the ice). I usually brew about 1 1/2 cups for a 30oz container, but I assume 1 cup would be ideal for the average person. Don’t be afraid of making it too strong! It will be diluted by cream and ice, so ideally it will be close to black.
Making Your Frappuccino
First, make sure to mix the coffee while it is still in the thermos, as the cocoa may have settled at the bottom. After you pour the coffee into the blender, add half & half (enough to get a light brown). Optionally, add half a scoop of Mocha Cappuccino protein powder and 2 pumps of Mocha Flavored Syrup. If you add powder, blend these ingredients on a low setting.
Next, add ice. The ice should be about even with the liquid mixture. I usually add chocolate syrup on top of the ice right before it’s time to blend. Check to make sure no one at your home/office is on an important business call, and if not, put on the lid press that button! If there is a “Frozen Drinks” option on your blender, that would be ideal. With an even mixture of liquid and ice, there should be a funnel forming in the middle when the coffee is ready.
Did you make too much to fit in one cup? Not a problem! Just share with others, and enjoy your coffee creation.
Helpful Links:
30oz Double Wall Cold Drink Tumbler (as seen above)