S’mores Week: S’more Mocha Frappuccino

The Hubster has been kinda grouchy the last couple of days. Don’t tell him I told you this, but it’s my fault.

Actually, it’s my friend Kristan’s fault, because she told me about this blog that I’ve been reading late into the night while the Hubster sleeps lately. It’s called Brittany. Herself. and it’s make-you-laugh-so-hard-you-cry (or maybe pee a little) funny.

I guess, in the end, it’s really Brittany’s fault. Kristan just did me a favor by pointing me in Brittany’s direction. Brittany herself (see what I did there?) is the one who is so damned funny, I have to curl into the fetal position while reading to keep the whole bed from shaking with laughter.

I’m calling her out here and now. When the Hubster finally gets fed up with being woken up at all hours by my poorly stifled, maniacal giggling, I’m placing blame squarely on her.

Before anyone says anything in her defense, we’re working under the assumption that late night, bedtime, iPad blog reading is the only possible time I have. She doesn’t need to know differently, and since it may be awhile before she finds out she’s in trouble, I have time to come up with an excuse.

Otherwise, I’ll just ply her and the Hubster with these S’more Mocha Frappuccinos. They’ll be too busy thanking me to curse my sudden, but inevitable betrayal.

This drink pretty much speaks for itself. I make no promises as to how healthy it is; it’s probably the least healthy frappuccino ever created, but I will promise that it’s divine.

Yeah, I called it divine. What? It is. Have one, then you can try to argue with me about it.

Especially if you do this.

I may or may not have done this with a shot or two of Smirnoff Fluffed Marshmallow Vodka. I’m not saying I did do it, but if I had, it was flipping delicious, I’m sure.

These are easy. Really. Grab your blender, make one, and thank me later. Enjoy!

P.S. Even though it’s about 8,000 degrees mostly everywhere right now, I also included instructions for making this into a hot latte. Cause I love ya.

S’more Mocha Frappuccino
Makes 3 12-ounce servings

Ingredients

FOR THE FRAPPUCCINO
1/2 cup (4 ounces or 120 ml) hot espresso (for stronger mochas, double the coffee, which will yield 6 12-ounce servings)
3 tablespoons (21 grams) cocoa powder
3 tablespoons (about 38 grams) sugar
3/4 cup marshmallow spread (such as Fluff, use Suzanne’s Ricemellow Creme for vegan/dairy-free)
1 cup (8 ounces or 250 ml) milk (I used non fat with excellent results, but use whatever you prefer, including soy, almond, or other dairy free milks)
about 4 cups crushed ice, adding more, as needed

FOR THE WHIPPED CREAM
1 cup heavy cream
1/4 cup marshmallow spread (such as Fluff, use Suzanne’s Ricemellow Creme for vegan/dairy-free)
1 tablespoon (about 12 grams) sugar
1 teaspoon vanilla extract

Combine the hot coffee, cocoa, and sugar in a blender and blend lightly. Next, add the marshmallow spread, again blending lightly to combine it with the chocolate-coffee mixture. Finally, add the milk and ice and blend until smooth.

To make the whipped cream: In a large bowl, or the bowl of a standing mixer, whip the heavy cream and marshmallow spread on medium high speed until it comes together and starts to thicken. Reduce speed to low and sprinkle the sugar into the cream. Turn mixer to high and continue whipping until firm peaks form. Stir in vanilla. Refrigerate until ready to use.

FOR A SINGLE 12-OUNCE SERVING

1 1-ounce shot (30 ml) espresso (for a stronger mocha, double the coffee, which will yield a 14-ounce serving)
1 teaspoon cocoa powder
1 tablespoon sugar
1/4 cup marshmallow spread (such as Fluff, use Suzanne’s Ricemellow Creme for vegan/dairy-free)
1/3 cup (about 3 ounces or 83 ml) milk (I used non fat with excellent results, but use whatever you prefer, including dairy-free subs)
1 to 1 1/2 cups crushed ice

Prepare as directed above.

 

*Bonus! Wanna try this hot? Here you go!!*

S’more Mocha Latte
Makes 3 12-ounce servings

Ingredients

1/2 cup (4 ounces or 120 ml) hot espresso (for stronger mochas, double the coffee, which will yield 6 12-ounce servings)
3 tablespoons (21 grams) cocoa powder
3 tablespoons (about 38 grams) sugar
3/4 cup marshmallow spread (such as Fluff, use Suzanne’s Ricemellow Creme for vegan/dairy-free)
1 cup (8 ounces or 250 ml) hot or steamed milk (I used non fat with excellent results, but use whatever you prefer, including soy, almond, or other dairy free milks)

Pour the hot coffee into a heatproof pitcher. Sprinkle the cocoa powder and sugar in and stir to dissolve. Next, add the marshmallow spread, stirring to allow it to melt a bit. Finally, stir in the hot or steamed milk.

Top with whipped cream (recipe above) and sprinkle with crushed graham crackers and chocolate (or add a chocolate drizzle).

FOR A SINGLE 12-OUNCE SERVING

1 1-ounce shot (30 ml) espresso (for a stronger mocha, double the coffee, which will yield a 14-ounce serving)
1 teaspoon cocoa powder
1 tablespoon (about 12 grams)sugar
1/4 cup marshmallow spread (such as Fluff, use Suzanne’s Ricemellow Creme for vegan/dairy-free)
1/3 cup (about 3 ounces or 83 ml) hot or steamed milk (I used non fat with excellent results, but use whatever you prefer, including dairy-free subs)

Prepare as directed above.