Method

Place the espresso, syrups, milk, and crushed ice in a blender, and blend until the mixture is slushy.

Pour into a chilled tall 12-ounce (340 ml) glass.

Garnish with mounds of whipped cream and small pieces of chocolate.

MONEY SAVING TIP:  Keep day-old coffee cold in the refrigerator ready to freshly recycle into this fast and fantastic frappée for family and friends.

Reprinted with permission from ©Susan Zimmer, I Love Coffee!, published by Andrews McMeel click for book review

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