Recipe courtesy of Paula Deen
Total:
3 hr 10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a heat-proof bowl or pitcher, add the coffee, hot chocolate mix, and sugar. Stir until well combined. Pour the mixture into ice cube trays and freeze, covered, for at least 3 hours and up to 1 week.

Put the frozen cubes in a blender. Add the cream and vanilla and puree until smooth. Divide the frappe into tall glasses and top with whipped cream.

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