This evening, after hanging out with my friend E, I was craving a frap. So I went on ye ol' interwebs, and thanks to Recipezaar, I found a frap recipe. It got good reviews, so we tried it...DELISH! So now, I share it with you, including my changes. This makes enough for 2 glasses. (OH, and can you make it low-cal? YES YOU CAN!)
Also, coming up (probably tomorrow): A photo of the white bean spinach pasta (The first recipe I ever posted), along with a recipe for tomorrow nights dinner (if it goes well), a pot roast with a twist! And maybe a photo of that too. Later in the week will be a spicy mango-sweet potato chicken dish, an apricot chicken dish, and a simple shepherd's pie.
I'm excited, because I ordered a vegetarian cookbook from Amazon--can't wait to try recipes and share them with you all...of course I'll give the author credit! And of course with summer coming, I'll have a lot more time to be creative in the kitchen, so get ready for baked goodies as well....homemade bagels (easier than you think), a honey wheat sunflower bread (time consuming, but worth it), and my first attempt at homemade pastas and ice cream (without a ice cream maker! I have a cookbook that tells you how to still-freeze).
And now, on to Mocha Frap Deliciousness.
1/2 cup milk (regular, lowfat, fat free, we used Light Vanilla Soymilk because I'm lactose intolerant)
1Tbs+1tsp sugar (we used 4 packets of splenda)
2Tbsp chocolate syrup
1/3 cup strong coffee (I actually used decaf because it's 9pm, and we it was a hazelnut blend)
2cups (maybe more?) of ice
1. Throw milk, sugar, chocolate and coffee in a blender. Blend until smooth.
2. Add ice. Blend until thick.
(Ours came out a little thin, even with 2 cups of ice...so maybe add more? It was still delicious, and not bad for a first attempt!)
Variations I'm going to try: adding peppermint extract to make a Mocha Mint Chip frap, changing out the chocolate for caramel syrup, adding a little flavored creamer to it.
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