Cafe Mocha Frappe

By Christy Rost

Café Mocha Frappe takes the classic New England chocolate milkshake to another level, thanks to the addition of vanilla syrup and coffee. When you want a sophisticated cocktail with subtle delicate flavor, enjoy a Lavender Cosmopolitan, rimmed with sparkling sugar. For more robust flavor, choose my dad's Bob Schnoes' Classic Manhattan. It's one of my favorites!

Ingredients:

1 ½		ounces Hershey's® chocolate syrup
½		ounce Torani® vanilla syrup
1 ½		ounces cold coffee
¼		cup milk
3		scoops vanilla ice cream
		Whipped cream, chocolate sprinkles and maraschino cherry, for garnish

Pour chocolate syrup, vanilla syrup, coffee, and milk into a blender. Cover and process just until blended. Add 2 scoops ice cream and blend until the mixture is smooth. Add the remaining ice cream and blend until the mixture is thick and creamy.

Pour mixture into a tall glass and garnish with a swirl of whipped cream, chocolate sprinkles, and a cherry. Serve with a straw.

Recipe makes 1 frappe.