Mocha Frappé Freeze

Name: Mocha Frappé Freeze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters chocolate syrup (such as Hersheys); 355 milliliters fat-free half-and-half, divided; 1 Tbsp instant espresso powder; 118 milliliters sugar; 237 milliliters water

Mocha Frappé Freeze is a gluten free beverage. This recipe serves 8. One serving contains 103 calories, 1g of protein, and 1g of fat. If you have water, half-and-half, instant espresso powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine espresso powder and water in a saucepan, and place over medium-high heat. Stir in sugar and chocolate syrup; cook, stirring constantly, until tiny bubbles form around edge (do not boil) and mixture is smooth.

Ingredients you will need

Chocolate Syrup

Instant Espresso

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat, and let stand 510 minutes. Stir in 1 1/4 cups half-and-half.

Pour mixture into 8 molds (to about 80 percent fullness), and insert pop sticks; freeze about 3 hours or until firm.

Ingredients you will need

Pop

Remove molds from freezer; distribute reserved 1/4 cup half-and-half among pops. Freeze 30 minutes or until firm.

Before serving, remove molds from freezer and invert onto a large plate. If desired, decorate by using a pastry brush or small spoon to brush corn syrup or agave nectar on bottoms of pops; cover with cookie crumbs. Turn pops on side, brush centers with corn syrup or agave, and sprinkle on cookie crumbs.

Ingredients you will need

Cookie Crumbs

Agave