Ingredients:

  • 1/2 cup Chilled Brewed Espresso or Strong Coffee
  • 1/4 cup Whole Milk (or preferred milk)
  • 3 Tbsp Good Quality Chocolate Syrup
  • 1/4 tsp Peppermint Extract (for base)
  • 1/2 tsp Vanilla Extract
  • 1–2 tsp Granulated Sugar (optional)
  • 1 1/2 cups Ice Cubes
  • 1/2 cup Heavy Whipping Cream
  • 1 Tbsp Powdered Sugar (for cream)
  • 1/16 tsp Peppermint Extract (optional, for cream)
  • Chocolate Syrup or Crushed Candy Canes (for garnish)

Instructions:

  1. Prepare the Whipped Cream: Combine heavy cream, powdered sugar, and optional small dash of peppermint extract in a bowl. Whisk vigorously (or use an electric mixer) until stiff peaks form. Set aside in the fridge.
  2. Combine Base Ingredients: In the blender carafe, add the chilled coffee/espresso, milk, chocolate syrup, peppermint extract, vanilla extract, and granulated sugar (if using). Do not add ice yet.
  3. Blend the Flavours: Pulse the base ingredients a few times to ensure the syrup and extracts are fully incorporated.
  4. Introduce the Ice: Add the 1 1/2 cups of ice cubes to the blender.
  5. Achieve Frappe Texture: Blend on high speed, using the tamper if necessary, until the mixture is completely smooth, thick, and uniform, resembling soft-serve ice cream consistency. Avoid over-blending.
  6. Assemble the Drink: Pour the blended mixture immediately into your serving glass.
  7. Garnish like a Pro: Top generously with the prepared peppermint whipped cream.
  8. Final Flourish: Drizzle extra chocolate syrup over the cream and finish with a sprinkle of crushed candy canes or festive sprinkles. Serve immediately with a sturdy straw.