Lately, my caffeine fix of choice was a seasonal drink from Starbucks® called the Mocha Cookie Crumble Frappuccino®. But, when I went to a shop just 2 days ago, they told me it was gone! Gone! And they substituted it with some other Frappuccino® that was, unfortunately, a much more coffee flavored one. And I was so disappointed.
There was a time in my life that I worked for a (smaller) national coffee shop chain and I spent a lot of time reformulating drinks from another (larger) national coffee shop chain. That, and I'm a blessed (or cursed) supertaster, which allows me to be able to pick apart recipes and makes for a great college frat party trick, though I think I may have outgrown that usefulness. But, lucky for you, I know how to make a copycat drink!
Mocha Cookie Crumble Frozen Coffee Shake
In a blender, combine:
- a little over 1 cup of ice cubes
- 1/2 cup milk
- 1 TB heavy whipping cream
- 2 ounces of espresso, or double strength coffee
- 1/8 cup dark chocolate syrup
- 1/8 cup vanilla coffee syrup
- 3 tsp dark chocolate chips
Blend these together for 30-45 seconds, or until the ice is well-blended with no large chunks. Pour it out into 2 glasses. Top with a generous swirl of chocolate whipped cream and a few crushed Oreos®.
Now, some additional information:
This is, obviously, not the exact recipe to make a Mocha Cookie Crumble Frappuccino®. As such, I have not used the name for my recipe.
Big chain coffee shops use xanthan gum to keep their blended drinks from separating. I find a dash of heavy whipping cream will do the same thing, but it's an unnecessary ingredient if you don't mind a bit of frequent stirring. You'll also have a slightly more viscous drink than with it.
I know that dark chocolate is all the rage, everywhere, but you know that supertaster thing? Yeah, I don't like bitter foods, and dark chocolate is bitter. I used milk chocolate in this and enjoyed it just fine.
Also, I didn't have any whipped cream in the house!
