4 (1-ounce) packages hot chocolate mix (3/4 cup mix)
4 tablespoons sugar
1 cup heavy cream
2 teaspoons vanilla extract
Whipped cream, for serving
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.