Mocha Frappe


  • 1 cup strong brewed coffee
  • 2 tablespoons of sugar
  • 1 tablespoon Berkeley Farms 2% lowfat milk
  • 1 1/4 cups Berkeley Farms 2% lowfat milk
  • 2 tablespoons chocolate syrup
  • 3 tablespoons fat-free frozen whipped topping, thawed
  • 1 teaspoon chocolate shavings


Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.

Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping and sprinkle with chocolate shavings. Serve immediately.