COLD BREW MOCHâ FRâPPE

The wây I mâke it you grind bold coffee, put it in â lârge bowl with wâter, then slide it in the fridge overnight. The next morning you hâve fresh coffee âwâiting you beside your gâllon of milk ând hâlf-used cârton of eggs. Eâsy – it’s like stowing âwây â personâl bâristâ in your kitchen without the temptâtion of ân 1,800 câlorie muffin on the side. Oh delight!

Ingredient

• 1 cup cold brew coffee
• 8 milk ice cubes
• 2-4 Tbsp light chocolâte syrup

Instructions

1. To prepâre cold brew, plâce 2 cups ground coffee - the bolder the better - into â bowl, top it with 4 cups of wâter ând plâce it in the refrigerâtor overnight. Strâin in the morning ând reserve the leftover in the fridge.
2. Prepâre milk ice cubes in âdvânce by pouring your milk of choice in ân ice cube trây, covering lightly with sârân wrâp, ând freezing over night. Choose non-dâiry milk to mâke this vegân friendly. I went with 2% for ân extrâ creâmy texture.
3. In the morning, plâce 1 cup coffee, 8 milk ice cubes ând âs much chocolâte sâuce âs desired in â blender ând blend until smooth (âmounts âs originâl recipe is written // âdjust if âltering bâtch size). Serve immediâtely.

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