Enjoy marvelously minty flavour with our Peppermint-Mocha Frappé recipe. This icy Peppermint-Mocha Frappé tastes delicious on a hot summer day.
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 Tbsp. chocolate syrup, divided
1 cup brewed strong NabobBold Coffee, cooled
3/4 cup vanilla ice cream
1/4 tsp. peppermint extract
3/4 cup ice cubes
1/4 cup thawed Cool Whip Whipped Topping
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How do I make it ?
Reserve 2 Tbsp. chocolate syrup for later use. Blend remaining syrup with coffee, ice cream and peppermint extract in blender until smooth.
Add ice; blend until thickened.
Pour into 2 glasses. Top with Cool Whip, then drizzle with reserved chocolate syrup.
Kraft Kitchen Tips!
Prepare recipe as directed, except substitute almond extract for the peppermint extract.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 5 g
Cholesterol 20 mg
Sodium 85 mg
Carbohydrate 38 g
Fibre 0 g
Sugars 33 g
Protein 2 g
2 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.