No, this is not my rendition of a “Zoolander” favorite. If you don’t know what this means, then please please just watch the movie. So anyway, orange and chocolate is one of my favorite combinations on the planet, and although pumpkin frappuccino/latte/coffee season is upon us, I thought that I’d indulge in something just a TAD different before we go all crazy pumpkin (which is bound to happen — let’s be honest). Frappuccinos aren’t one of those drinks I order at coffee shops. Sure, the thought has crossed my mind, but I’m a plain old latte kind of girl. I do however, like to indulge once in a while, but certainly not for 5 bucks a pop. You will be surprised at how inexpensive and easy it is to just make your own. You also have endless options for flavorings. If you know how to whip up a simple syrup (which is just equal parts water and sugar boiled together in a pot), then you are already half way there. You also can moderate the sugar content and fat content which usually is extremely high in coffee shop frappuccinos. Give this recipe a whirl just once. You will be instantly hooked. I guarantee it.
Chocolate and orange come together in my delicious take on a Frappuccino!
- 1 cup milk, chocolate
- 1 cup orange juice
- 1 cup granulated sugar
- 1 cup brewed coffee, espresso roast, cold
- 2 tablespoons brown sugar
- 3/4 cup whole milk, or any milk of your preference
- 2 tablespoons chocolate syrup, or mocha syrup
- whipped cream
- orange zest
- Divide the chocolate milk into the cube molds of an ice cube tray. Place in the freezer and freeze until frozen, about 4 hours.
- Once the chocolate milk is completely frozen, then prepare your orange juice simple syrup. Combine the orange juice and the granulated sugar in a small saucepan over medium heat. Bring to a boil, allowing the sugar to dissolve, and lower the heat to a simmer. Cook for 5-10 minutes or until the syrup has reduced by half. Remove from heat to let cool slightly.
- Combine the chocolate milk ice cubes, 1/4 cup of the orange juice simple syrup (reserve the rest for another day), coffee, brown sugar, milk and mocha syrup in a blender. Blend on high for 30 seconds or until all of the cubes are crushed up. Divide the mixture between two glasses and top with whipped cream and orange zest. Serve immediately and enjoy!
Hardware: * Ice Cube Tray * Saucepan * Blender * Glasses *