You could say we are major Starbucks addicts. When we saw the new mocha cookie crumble frappuccino that came out this year for frappy hour, we knew we had to recreate it.
We cold brewed come coffee for this in a French press just to be fancy, but didn’t dilute it like normal- instead we kept it strong to mimic espresso. To learn more about cold brewing click here. It takes longer (24 hours), but it’s totally worth it – especially for this little creation!
Next we made some chocolate syrup out of a dark chocolate cocoa powder, water and agave nectar. You can literally just mix and taste until it is sweet enough for your liking and about the same consistency of Hershey’s syrup.
As you can see we went for regular nondairy whipped cream instead of making chocolate whipped cream like Starbucks serves. The chocolate version sounds delightful, but frankly, we had some vegan whipped cream on hand so went the easy route (simplicity of recipes is key to this blog)
After you have your coffee/espresso and chocolate syrup made, here’s how we whipped this sweet drink up.
- 1/4 cup coffee/ espresso
- 1 cup ice
- 1/2 c dairy free milk
- 1/4 c chocolate syrup (more if you want it more chocolate-y)
Throw in a small handful of dairy free chocolate chips and blend until they are chopped up a little (a few seconds).
Pour into a glass, top with dairy free whipped cream and sprinkle with crumbled Oreos. Drink with a straw unless you want a whipped cream mustache (there’s nothing wrong with that)!
What frapp do you like the most? Have you tried veg-i-fying it yet?