This recipe is great for a really hot summer afternoon. It is the perfect drink to cool off poolside or when you simply want a treat at home. Something I love is the grainy-ness from the crushed ice, but you can totally take that away by adding more milk and less ice. It’s still just as delicious.
This drink is also very kid friendly. I made this with my little sister so I left the shot of coffee out and I truthfully didn’t even miss it. However, if you want that extra kick of caffeine, feel free to add in a shot (or two, I won’t tell!) of strong espresso. It will certainly help lift your spirits and give you that extra boost you need to finish off your day.
Let’s see what the Domestic Rebel has to say about this awesome s’mores frappe:
“This frappuccino is amazing, people. It’s creamy, icy, and packed with s’moresy goodness thanks to all of the components which make it special: marshmallow whipped cream (!!), crushed Biscoff cookies on top, an ample amount of fudge sauce, and that s’mores base which rocks your face off.”
Ingredients
6 oz TruMoo milk (I used skim, but any kind works)
1 Tbsp Nestle powdered vanilla coffee creamer dissolved in 1 oz warm water
1 oz Torani S’mores flavored syrup
2 Tbsp Hershey chocolate syrup, plus more for drizzling
½ pkg (about 1 cup) Cool Whip Free, frozen
1 cup ice
½ cup Jet Puffed marshmallow creme
½ cup heavy whipping cream
Crushed Biscoff Cookies or Keebler graham crackers
Instructions
First, make your whipped cream. In the bowl of a stand mixer attached with the whisk attachment, beat the heavy whipping cream on high speed until soft peaks form. Add in the marshmallow creme and continue beating until stiff peaks form. Set aside.
In a large blender, add the milk, coffee creamer in water, s’mores syrup, Cool Whip, two (2) Tablespoons of chocolate syrup and ice and blend on HIGH for about 1 minute.
Spoon a heaping Tablespoon or two of the marshmallow whipped cream into the bottoms of two glasses; add about a Tablespoon of chocolate syrup. Pour the drinks among the two glasses and garnish with the remaining whipped cream. Sprinkle with crushed Biscoff cookies (what I used) or crushed graham crackers. Serve!
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Quick Tip: Use cool whip or bottled whipped cream to make the process faster.
Thank you to The Domestic Rebel for this delicious summer recipe!
