Frappuccino

• 3/4 cup double-strength coffee, cold
• 3 tablespoons granulated sugar
• 1 cup low-fat milk
• 2 cups ice
• 3 tablespoons of chocolate syrup
• 3 tablespoons of caramel syrup
• whipped cream

Make double-strength coffee by brewing with twice the coffee required by your coffee maker. Chill. Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into glasses and serve with a straw.

• 3/4 cup double-strength coffee, cold
• 3 tablespoons granulated sugar
• 1 cup low-fat milk
• 2 cups ice
• 3 tablespoons of chocolate syrup
• 3 tablespoons of caramel syrup
• whipped cream
• 3 tablespoons of caramel topping

Make double-strength coffee by brewing with twice the coffee required by your coffee maker. Chill. Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into glasses. Top each glass with whipped cream and drizzle the caramel over the whipped cream.

• 3/4 cup double-strength coffee, cold
• 3 tablespoons granulated sugar
• 1 cup low-fat milk
• 2 cups ice
• 3 tablespoons of chocolate syrup
• 3 tablespoons of caramel syrup
• whipped cream
• 3 tablespoons chocolate topping

Make double-strength coffee by brewing with twice the coffee required by your coffee maker. Chill. Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into glasses. Top each glass with whipped cream and drizzle the chocolate over the whipped cream.

• 1/2 cup shredded coconut
• 3/4 cup strong coffee, chilled
• 1 cup low-fat milk
• 1/3 cup Chocolate Syrup
• 3 tablespoons granulated sugar
• 2 cups ice
• 1/2 cup whipped cream, canned

Preheat oven to 300°F. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 25-30 minutes the shredded coconut should be light brown. Cool it off.
Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
Combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15-20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two glasses. Garnish each drink with whipped cream, a drizzle of chocolate and a pinch of some of the remaining toasted coconut. Serve with a straw.