This post is sponsored by Nielsen-Massey. Opinions and text are all mine.
Iced coffee seems really common today. Maybe it always was, I don’t know.
But when I was growing up, my Dad used to make it. And I thought it was the strangest thing. Who drinks coffee….cold? Well, he did.
You all know I’m not a coffee drinker. But I absolutely love the smell. And I love it in ice cream and baked goods. And guess what? Apparently, I like it cold, too!
Or maybe the fact that this has chocolate syrup, half-n-half, and chocolate extract in it. Making it a dessert drink, really.
BUT, I just discovered that coffee doesn’t have any calories. So, there’s that. Who knew?? << Coffee drinkers, I’m sure. Plus, the Nielsen-Massey chocolate extract gave it that extra chocolate-y flavor, without adding more syrup.
Nielsen-Massey has been making vanilla since 1907, but they are still family owned and operated, and producing the highest quality products. I almost used their Tahitian vanilla extract. Doesn’t that sound good? Another day!
Either way. Dessert drink.
And absolutely delicious!
Chocolate Iced Coffee Frappe
- 1 cup cold brewed coffee
- 1 cup half-n-half
- 3 tablespoons chocolate syrup
- 1 teaspoon chocolate extract
- whipped cream , optional
- shaved chocolate , optional
- Divide half-n-half in 8 ice cube tray slots (2 tablespoons each), and freeze overnight.
- Place cooled brewed coffee in the refrigerator overnight.
- Place 1 cup coffee, half-n-half ice cubes, the chocolate syrup, and chocolate extract in a blender. Blend until smooth and frothe.
- Pour into a tall glass, top with whipped cream and shaved chocolate. Drink immediately and enjoy!