Frappé
- 1 ½ cup ice
- 1 bottle REBBL's Cold-Brew Coffee Protein
- ¼ cup homemade chocolate sauce, recipe follows
Coconut Whipped Cream
- 1 can full fat coconut, solids only
- 2-3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Combine the ingredients for the chocolate sauce and set aside.
To make the coconut whipped cream, scoop the coconut solids into a chilled bowl. Add powdered sugar and vanilla extract and whisk together until smooth and creamy. Refrigerate until ready to use.
In a blender combine the ingredients for the mocha frappé. Blend until ice and liquid are well combined.
Pour into two chilled cups, top with desired toppings and serve immediately.
Calories: 351kcal | Carbohydrates: 27g | Protein: 6g | Fat: 28g | Saturated Fat: 24g | Sodium: 4mg | Potassium: 208mg | Fiber: 3g | Sugar: 20g | Calcium: 36mg | Iron: 1.5mg