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2 tablespoons instant coffee (I used Maxwell House)
8-ounces cold water
1/2 cup heavy whipping cream
1 tablespoon chocolate syrup
2 tablespoons granulated sugar
1 cup ice cubes (I used 16 mini ice cubes)
Reddi Wip Dairy Whipped Topping, to garnish the coffee
Additional chocolate syrup, to garnish the coffee
Add water and instant coffee to a coffee cup.
Place coffee cup in microwave, and microwave until coffee is heated through.
(I heated the coffee in a 900 watt microwave for 1 minute
and 66 seconds on power level 10).
Place heated coffee in the refrigerator, to chill the coffee.
(I found the coffee was chilled within 1 hour).
Add the chilled coffee, whipping cream, 1 Tbsp. of chocolate syrup,
2 tablespoons of sugar, and the ice cubes, into a blender;
process until smooth (for about 1 minute).
Pour iced coffee into a large beverage glass (or 2 small glasses).
Top the iced coffee(s) with a generous dollop of the Reddi Wip.
Drizzle on a bit of chocolate syrup, and serve.
Yields: 2-1/2 cups of iced coffee frappe
Note: When making this coffee, you could substitute a double
strength, already brewed, chilled coffee, for the 8-ounce
"instant" chilled coffee. Also, you can substitute 3-individual
packets of Splenda, for the 2 tablespoons of granulated sugar.
8-ounces cold water
1/2 cup heavy whipping cream
1 tablespoon chocolate syrup
2 tablespoons granulated sugar
1 cup ice cubes (I used 16 mini ice cubes)
Reddi Wip Dairy Whipped Topping, to garnish the coffee
Additional chocolate syrup, to garnish the coffee
Add water and instant coffee to a coffee cup.
Place coffee cup in microwave, and microwave until coffee is heated through.
(I heated the coffee in a 900 watt microwave for 1 minute
and 66 seconds on power level 10).
Place heated coffee in the refrigerator, to chill the coffee.
(I found the coffee was chilled within 1 hour).
Add the chilled coffee, whipping cream, 1 Tbsp. of chocolate syrup,
2 tablespoons of sugar, and the ice cubes, into a blender;
process until smooth (for about 1 minute).
Pour iced coffee into a large beverage glass (or 2 small glasses).
Top the iced coffee(s) with a generous dollop of the Reddi Wip.
Drizzle on a bit of chocolate syrup, and serve.
Yields: 2-1/2 cups of iced coffee frappe
Note: When making this coffee, you could substitute a double
strength, already brewed, chilled coffee, for the 8-ounce
"instant" chilled coffee. Also, you can substitute 3-individual
packets of Splenda, for the 2 tablespoons of granulated sugar.