1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 large glasses 245g Recipe makes 2 large glasses) |
||
| Calories 137 | ||
| Calories from Fat 35 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 5% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 97mg | 4% | |
| Potassium 195mg | 5% | |
| Total Carbohydrate 23.0g | 7% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 14.6g | ||
| Protein 2.9g | 5% | |
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Ingredients
- 1/2 cup milk
- 2 tablespoons chocolate syrup
- 1 tablespoon granulated sugar, plus
- 1 teaspoon granulated sugar
- 1/3 cup strong coffee
- 1 cup ice
Directions
1
in a blender, combine everything but the ice, and blend until sugar has dissolved.2
add ice and blend until smooth (sometimes you will need a bit more ice).
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- Course > Beverages > Shakes
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 15 mins
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- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: Carryberry
On Jun 15, 2008
This is soooo good, much better than the store bought. I use homemade chocolate syrup and soy milk, and it is perfect. Definitely a keeper, thanks for posting.
From: Mrs. Pumpkin
On Mar 17, 2008
Just developed a frappuccino craving but I don't have a Starbucks nearby, so I googled recipes and found this one. Delicious and easy to make, it totally hit the spot!
From: Varnerific!
On Aug 13, 2005
This was definitely tasty. I'm on a low cal diet so I substituted 1 1/2 T of Splenda sweetener and used 1/2 tsp of unsweetened cocoa powder instead of the syrup. Oh, and I also used regular espresso instead of double strength coffee. It turned out great. Saved me $4 for today! Thanks for posting your recipe! One of the best like it!
From: LonghornMama
On May 3, 2006
Very good, in fact I've made it twice in as many days. Once with sugar, once with splenda. The stronger the coffee the better! A little more ice is needed to be really thick and frosty. Thanks, Jill, for sharing the recipe!
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