Low Fat Mock Mochaiced Mocha Mocha Frappe Recipes

LOW-FAT MOCHA FRAPPE

Low-Fat Mocha Frappe image

Make and share this Low-Fat Mocha Frappe recipe from Food.com.

Provided by OceanIvy

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 teaspoons instant coffee
2 teaspoons cocoa
2 teaspoons non-dairy powdered coffee creamer
1/3 cup nonfat milk
1 cup ice cube (about)

Steps:

Combine dry ingredients in blender.
Add milk & ice cubes. Blend until ice is slushy.
Enjoy with a straw.

LOW FAT MOCK MOCHA/ICED MOCHA/ MOCHA FRAPPE

Low Fat Mock Mocha/Iced Mocha/ Mocha Frappe image

Make and share this Low Fat Mock Mocha/Iced Mocha/ Mocha Frappe recipe from Food.com.

Provided by Deb Wolf

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 (1 ounce) single serving packet sugar-free hot cocoa mix
2 teaspoons fat free French vanilla liquid coffee creamer
1 cup strong hot black coffee

Steps:

Put cocoa mix and creamer powder in mug.
Add hot coffee, stir and enjoy.
Note: for an iced mocha pour over ice. For a frappe, cool the beverage in the refrigerator for a few minutes; crush the ice in a blender add the cooled beverage and blend.

MOCHA COCONUT FRAPPES

Mocha Coconut Frappes image

Provided by Duff Goldman

Categories beverage

Time 15m

Yield two 12-ounce frappes

Number Of Ingredients 9

Ingredients

1 cup coconut cream
1 1/2 cups coconut milk
3/4 cup strong brewed coffee or cold brew
2 cups ice
3 tablespoons sugar, plus 1 teaspoon more for the whipped coconut cream (see Cook's Note)
2 tablespoons natural cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
Pinch kosher salt
2 tablespoons sweetened shredded coconut, toasted

Steps:

Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

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