Iced Caramel Mocha Frappe
- 1/4 cups Frozen Coffee
- 1 cup Milk
- 6 teaspoons Chocolate Syrup, Divided
- 3/4 cups Crushed Ice
- 2 teaspoons Caramel Syrup, Divided
- 1/4 cups Whipped Topping
- 1/4 bars (4.4 Oz. Size) Plain Hershey Bar
- Add frozen coffee, milk, 4 teaspoons chocolate syrup, and ice together in a blender and pulse until well blended. Use 1 teaspoon caramel syrup and squirt the inside of the serving glass while turning the glass. Do the same with 1 teaspoon of chocolate syrup. This gives it a little character. Then pour in the drink mixture.
- Then top with whipped cream. Drizzle the remaining caramel and chocolate syrup over the whipped cream. Shave some of the Hershey bar over the top until you get as much as you want (here is my formula: shave one square, eat one square and save one square to poke into the whipped cream, which you will also get to eat). Enjoy!
ubc, milk, chocolate syrup, caramel syrup, ubc, ubc
Taken from tastykitchen.com/recipes/drinks/iced-caramel-mocha-frappe-2/ (may not work)