This loaded frapp is part caffeinated beverage, part extravagant dessert. Our one main departure from the original is the addition of graham crackers to the drink—we love the flavor and texture they provide. (Plus, it really drives the s’mores flavor home.) If you’re looking for accuracy, feel free to leave them out!
Pro tip: if you’ve only got espresso on hand, make two double shots and dilute them with 2 ice cubes!
Made this? Let us know how it went in the comment section below!
Prep Time: 0 hours5 mins
Total Time: 0 hours10 mins
1/4c. marshmallow fluff, divided
1/4c. heavy cream, divided
1/3c. cold brew (or strong brewed coffee, chilled)
1 c. ice (about 5 standard cubes)
1 c. vanilla ice cream
1 graham cracker, divided
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- In a medium bowl, combine 1 tablespoon marshmallow fluff and 1 tablespoon heavy cream. Beat until smooth, then add remaining heavy cream and beat until stiff peaks form, 3 to 4 minutes.
- Spread the remaining marshmallow fluff inside the bottom of your glass, then drizzle with chocolate syrup.
- Add coffee and milk, then ice, and then vanilla ice cream into blender. Blend until smooth. Break graham cracker in half, then break one half into another half. Add 3/4 of the graham cracker to blender and reserve the last 1/4 for topping. Blend until smooth.
- Pour drink into prepared glass and top with whipped marshmallow cream and a drizzle of chocolate syrup. Crush remaining graham cracker and sprinkle on top.
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