Raspberry Truffle Cappuccino Frappe

- 2 medium servings

Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/2 cup fresh raspberries
 1/3 cup hot fudge topping
 3 tablespoons sugar
 1/2 teaspoon vanilla extract
 1/4 cup whole or other milk
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/2 cup fresh raspberries
 1/3 cup hot fudge topping
 3 tablespoons sugar
 1/2 teaspoon vanilla extract
 1/4 cup whole or other milk
Prepare coffee using amounts below
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Pumpkin Pie Frappe

- 2 Servings

Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 2 cups ice cubes (14 to 17 each)
 1/4 cup packed brown sugar
 3 tablespoons canned pumpkin puree
 1/2 teaspoon vanilla extract
 1/4 teaspoon pumpkin pie spice
 1/3 cup evaporated milk or half and half

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
Place ingredients in blender jar in this order
 2 cups ice cubes (14 to 17 each)
 1/4 cup packed brown sugar
 3 tablespoons canned pumpkin puree
 1/2 teaspoon vanilla extract
 1/4 teaspoon pumpkin pie spice
 1/3 cup evaporated milk or half and half

Tip: Three tablespoons canned pumpkin pie filling can also be used in place of 3 tablespoons
canned pumpkin puree."
 Cherries Jubilee Frappe

- 2 Servings
Ingredients
 1 cup ice cubes (7 to 8 each)
 1 cup (about 2 scoops) vanilla ice cream
 1/2 cup canned dark sweet cherries, drained (about half of 15-ounce can)
 2 tablespoons sugar
 1 to 2 teaspoons kirsch (optional)

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
Place ingredients in blender jar in this order
 1 cup ice cubes (7 to 8 each)
 1 cup (about 2 scoops) vanilla ice cream
 1/2 cup canned dark sweet cherries, drained (about half of 15-ounce can)
 2 tablespoons sugar
 1 to 2 teaspoons kirsch (optional)

Tip: For a more intense cherry flavor, try using 1/2 cup canned cherry pie filling in place of 1/2 cup
drained, canned cherries.
 Caramel Cappuccino Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/3 cup butterscotch-caramel dessert topping
 1/2 teaspoon vanilla extract
 1/4 cup whole or other milk
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/3 cup butterscotch-caramel dessert topping
 1/2 teaspoon vanilla extract
 1/4 cup whole or other milk

Prepare coffee using amounts below

 1/2 cup water1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Peanut Butter Cup-puccino Frappe

- 2 Servings

Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 2 cups ice cubes (14 to 17 each)
 3 tablespoons sugar
 One 1.5-ounce package peanut butter cups (2-pack), unwrapped
 1/2 cup whole or other milk

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Place ingredients in blender jar in this order

 2 cups ice cubes (14 to 17 each)
 3 tablespoons sugar
 One 1.5-ounce package peanut butter cups (2-pack), unwrapped
 1/2 cup whole or other milk
 Irish Cream Cappuccino Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 1/4 cup heavy cream
 1/4 cup (2 ounces) Baileys Original Irish Cream liqueur
 1 tablespoon (1/2 ounce) vodka
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 1/4 cup heavy cream
 1/4 cup (2 ounces) Baileys Original Irish Cream liqueur
 1 tablespoon (1/2 ounce) vodka

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
"Please drink responsibly and obey legal drinking age laws."
 Black Russian Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/4 cup heavy cream
 1/4 cup (2 ounces) Kahlúa coffee liqueur
 2 tablespoons (1 ounce) vodka
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/4 cup heavy cream
 1/4 cup (2 ounces) Kahlúa coffee liqueur
 2 tablespoons (1 ounce) vodka

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
Please drink responsibly and obey legal drinking age laws.
 Cappuccino Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 to 3 tablespoons sugar
 1/2 cup whole or other milk
 1/2 cup water
 5 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 to 3 tablespoons sugar
 1/2 cup whole or other milk

Prepare coffee using amounts below

 1/2 cup water
 5 tablespoons ground espresso or other dark roast coffee
 Grasshopper Fudge Frappe

- 2 Servings
Ingredients
 1 cup ice cubes (7 to 8 each)
 1 1/2 cups (about 3 scoops) mint chocolate chip ice cream, slightly softened
 2 tablespoons chocolate syrup
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Directions
Place ingredients in blender jar in this order
 1 cup ice cubes (7 to 8 each)
 1 1/2 cups (about 3 scoops) mint chocolate chip ice cream, slightly softened
 2 tablespoons chocolate syrup

Coffee & water in brewer

 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 Spiced Cider Tea Frappe

- 2 Servings

Ingredients
 3 green tea bags
 1/2 cup water
 2 cups ice cubes (14 to 17 each)
 2 tablespoons packed brown sugar
 1/2 teaspoon pumpkin pie spice
 1/2 cup frozen apple juice concentrate, thawed

Directions
Tea & water in brewer
 3 green tea bags
 1/2 cup water

Place ingredients in blender jar in this order

 2 cups ice cubes (14 to 17 each)
 2 tablespoons packed brown sugar
 1/2 teaspoon pumpkin pie spice
 1/2 cup frozen apple juice concentrate, thawed
 Peppermint Frappe

- 2 Servings
Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 2 cups ice cubes (14 to 17 each)
 1 tablespoon sugar
 1 tablespoon crushed red and white candy canes or hard peppermint candies
 1/4 cup chocolate syrup
 1/4 cup whole or other milk

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Place ingredients in blender jar in this order

 2 cups ice cubes (14 to 17 each)
 1 tablespoon sugar
 1 tablespoon crushed red and white candy canes or hard peppermint candies
 1/4 cup chocolate syrup
 1/4 cup whole or other milk

Tip: To crush candy, unwrap and place in heavy-duty re-sealable storage bag; pound lightly with
meat mallet or rolling pin to form small pieces.
 Tiramisu Frappe

- 2 Medium Servings

Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons chocolate syrup
 1/4 teaspoon vanilla extract
 1/4 cup heavy cream
 1/4 cup (2 ounces) Rum
 1/2 cup water
 4 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons chocolate syrup
 1/4 teaspoon vanilla extract
 1/4 cup heavy cream
 1/4 cup (2 ounces) Rum

Prepare coffee using amounts below

 1/2 cup water
 4 tablespoons ground espresso or other dark roast coffee
 Death By Chocolate Frappe

- 2 Servings
Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 1 cup ice cubes (7 to 8 each)
 2 tablespoons chocolate chips
 1 cup chocolate ice cream
 3 tablespoons chocolate syrup
 3 tablespoons whole or other milk

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Place ingredients in blender jar in this order

 1 cup ice cubes (7 to 8 each)
 2 tablespoons chocolate chips
 1 cup chocolate ice cream
 3 tablespoons chocolate syrup
 3 tablespoons whole or other milk
 Hazelnut Mocha Frappe

- 2 Servings
Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 2 cups ice cubes (14 to 17 each)
 2 tablespoons sugar
 3 tablespoons Frangelico (hazelnut liqueur) or 1 teaspoon hazelnut syrup
 2 tablespoons chocolate syrup
 1/4 teaspoon vanilla extract
 2 tablespoons whole or other milk

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Place ingredients in blender jar in this order

 2 cups ice cubes (14 to 17 each)
 2 tablespoons sugar
 3 tablespoons Frangelico (hazelnut liqueur) or 1 teaspoon hazelnut syrup
 2 tablespoons chocolate syrup
 1/4 teaspoon vanilla extract
 2 tablespoons whole or other milk
 Eggnog Frappe

- 2 Servings

Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 2 cups ice cubes (14 to 17 each)
 3 tablespoons sugar
 1/4 teaspoon vanilla extract
 2/3 cup chilled eggnog
 Pinch of Nutmeg

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Place ingredients in blender jar in this order

 2 cups ice cubes (14 to 17 each)
 3 tablespoons sugar
 1/4 teaspoon vanilla extract
 2/3 cup chilled eggnog
 Pinch of Nutmeg
 Chocolate Caramel Swirl Frappe

- 2 Medium Servings
Ingredients
 1/3 cup butterscotch-caramel dessert topping
 2 cups crescent-shaped ice cubes (14 to 17 each)
 3 tablespoons hot fudge topping
 1/4 teaspoon vanilla extract
 1/4 cup whole or other milk
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 1/3 cup butterscotch-caramel dessert topping
 2 cups crescent-shaped ice cubes (14 to 17 each)
 3 tablespoons hot fudge topping
 1/4 teaspoon vanilla extract
 1/4 cup whole or other milk

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Gingerbread Latte Frappe

- 2 Servings
Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 2 cups ice cubes (14 to 17 each)
 3 tablespoons packed brown sugar
 1/2 teaspoon vanilla extract
 1/8 teaspoon ground ginger
 1 to 2 pinches ground cinnamon
 1 to 2 pinches ground cloves
 1/4 cup half and half or whole milk

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Place ingredients in E18 E17blender jar in this order

 2 cups ice cubes (14 to 17 each)
 3 tablespoons packed brown sugar
 1/2 teaspoon vanilla extract
 1/8 teaspoon ground ginger
 1 to 2 pinches ground cinnamon
 1 to 2 pinches ground cloves
 1/4 cup half and half or whole milk
 Mexican Coffee Frappe

- 2 Medium Servings

Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/8 teaspoon ground cinnamon
 2 tablespoons chocolate syrup
 1/4 cup (2 ounces) Kahlúa coffee liqueur
 2 tablespoons (1 ounce) tequila
 2 tablespoons heavy cream
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/8 teaspoon ground cinnamon
 2 tablespoons chocolate syrup
 1/4 cup (2 ounces) Kahlúa coffee liqueur
 2 tablespoons (1 ounce) tequila
 2 tablespoons heavy cream

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
"Please drink responsibly and obey legal drinking age laws."
 Caramel Apple Frappe

- 2 Servings
Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 1 1/2 cups ice cubes (10 to 13 each)
 1/4 cup caramel syrup
 3 tablespoons frozen apple juice concentrate, thawed
 1/2 teaspoon vanilla extract
 1/3 cup whole or other

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Place ingredients in blender jar in this order

 1 1/2 cups ice cubes (10 to 13 each)
 1/4 cup caramel syrup
 3 tablespoons frozen apple juice concentrate, thawed
 1/2 teaspoon vanilla extract
 1/3 cup whole or other
 Vanilla Cappuccino Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 3 tablespoons sugar
 3/4 teaspoon vanilla extract
 1/4 cup whole or other milk
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 3 tablespoons sugar
 3/4 teaspoon vanilla extract
 1/4 cup whole or other milk

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Classic Mocha Frappe

- 2 Medium Servings

Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 3 tablespoons hot fudge dessert topping
 1/4 cup whole or other milk
 Prepare coffee using amounts below:
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 3 tablespoons hot fudge dessert topping
 1/4 cup whole or other milk

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Chai Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 4 to 5 tablespoons sugar
 1/2 cup regular or soy milk
 1/2 cup water
 4 chai tea

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 4 to 5 tablespoons sugar
 1/2 cup regular or soy milk
 Prepare coffee using amounts below:
 1/2 cup water
 4 chai tea
 Frappe Affogato

- 2 Medium Servings
Ingredients
 1 cup crescent-shaped ice cubes (7 to 8 each)
 1 1/2 cups (about 3 scoops) vanilla ice cream
 1/4 cup milk
 1/2 cup water
 5 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 1 cup crescent-shaped ice cubes (7 to 8 each)
 1 1/2 cups (about 3 scoops) vanilla ice cream
 1/4 cup milk

Prepare coffee using amounts below

 1/2 cup water
 5 tablespoons ground espresso or other dark roast coffee
 Green Tea Frappe

- 2 Medium Servings

Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 2 tablespoons honey
 1/2 teaspoon vanilla extract
 1/2 cup half-and-half or milk
 1/2 cup water
 3 green tea bags

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 2 tablespoons honey
 1/2 teaspoon vanilla extract
 1/2 cup half-and-half or milk

Prepare coffee using amounts below

 1/2 cup water
 3 green tea bags
 Mississippi Mud Pie Frappe

- 2 Medium Servings

Ingredients
 1 cup crescent-shaped ice cubes (7 to 8 each)
 1 1/2 cups (about 3 scoops) cookies and cream ice cream
 1 tablespoon hot fudge topping
 1/4 cup milk
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 1 cup crescent-shaped ice cubes (7 to 8 each)
 1 1/2 cups (about 3 scoops) cookies and cream ice cream
 1 tablespoon hot fudge topping
 1/4 cup milK

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Tropical Tea Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons cream of coconut
 1/4 cup pineapple juice or canned crushed pineapple
 1/4 cup (2 ounces) Midori liqueur
 2 tablespoons (1 ounce) vodka
 1/2 cup water
 3 green tea bags

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons cream of coconut
 1/4 cup pineapple juice or canned crushed pineapple
 1/4 cup (2 ounces) Midori liqueur
 2 tablespoons (1 ounce) vodka

Prepare coffee using amounts below

 1/2 cup water
 3 green tea bags
 Dark Chocolate Mocha Frappe

- 2 Servings
Ingredients
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water
 2 cups ice cubes (14 to 17 each)
 1/3 cup chocolate syrup
 1/3 cup heavy cream
 4 teaspoons unsweetened cocoa powde
 1 tablespoon sugar
 1/4 teaspoon vanilla extract

Directions
Coffee & water in brewer
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Place ingredients in blender jar in this order

 2 cups ice cubes (14 to 17 each)
 1/3 cup chocolate syrup
 1/3 cup heavy cream
 4 teaspoons unsweetened cocoa powde
 1 tablespoon sugar
 1/4 teaspoon vanilla extract
 Raspberry Green Tea Frappe

- 2 Servings
Ingredients
 3 green tea bags
 1/2 cup water
 1 1/2 cups ice cubes (10 to 13 each)
 One 6-ounce container raspberry low-fat yogurt
 1/2 medium banana, peeled and sliced
 1/2 cup fresh raspberries
 1 to 2 tablespoons honey

Directions
Tea & water in brewer
 3 green tea bags
 1/2 cup water

Place ingredients in blender jar in this order

 1 1/2 cups ice cubes (10 to 13 each)
 One 6-ounce container raspberry low-fat yogurt
 1/2 medium banana, peeled and sliced
 1/2 cup fresh raspberries
 1 to 2 tablespoons honey
 Caramel Chocolate Toffee Frappe

- 2 Servings
Ingredients
 2 cups ice cubes (14 to 17 each)
 2 tablespoons toffee bits
 3 tablespoons butterscotch-caramel dessert topping
 2 tablespoons chocolate syrup
 2 tablespoons hazelnut syrup
 1/4 cup whole or other milk
 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Directions
Place ingredients in blender jar in this order
 2 cups ice cubes (14 to 17 each)
 2 tablespoons toffee bits
 3 tablespoons butterscotch-caramel dessert topping
 2 tablespoons chocolate syrup
 2 tablespoons hazelnut syrup
 1/4 cup whole or other milk

Coffee & water in brewer

 3 tablespoons ground dark roast coffee or espresso
 1/2 cup water

Top before serving

 Lightly sweetened whipped cream
 Butterscotch-caramel dessert topping
 Sea salt and turbinado sugar (equal amounts mixed together)
 White Chocolate Mocha Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 1/4 cup whole or other milk
 3 tablespoons sweetened condensed milk
 1 tablespoon (or to taste) white chocolate flavored syrup (such as Torani)
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 1/4 cup whole or other milk
 3 tablespoons sweetened condensed milk
 1 tablespoon (or to taste) white chocolate flavored syrup (such as Torani)

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Mayan Mocha Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 3 tablespoons sugar
 2 tablespoons unsweetened cocoa powder
 1/8 teaspoon ground cinnamon
 Small pinch ground red pepper (optional)
 1/4 cup evaporated or whole milk
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 3 tablespoons sugar
 2 tablespoons unsweetened cocoa powder
 1/8 teaspoon ground cinnamon
 Small pinch ground red pepper (optional)
 1/4 cup evaporated or whole milk

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Chocolate Chip Mocha Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 2 tablespoons chocolate chips
 1 tablespoon hot fudge topping
 1/4 cup whole or other milk
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 2 tablespoons sugar
 2 tablespoons chocolate chips
 1 tablespoon hot fudge topping
 1/4 cup whole or other milk

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee
 Creamy Orange & Green Tea Frappe

- 2 Medium Servings
Ingredients
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/3 cup sugar
 One-fourth of 12-ounce can (scant 1/2 cup) frozen orange juice concentrate, slightly thawed
 1/2 cup whole or other milk
 1/2 cup water
 4 green tea bags

Directions
Place ingredients in blender compartment in order listed
 2 cups crescent-shaped ice cubes (14 to 17 each)
 1/3 cup sugar
 One-fourth of 12-ounce can (scant 1/2 cup) frozen orange juice concentrate, slightly thawed
 1/2 cup whole or other milk

Prepare coffee using amounts below

 1/2 cup water
 4 green tea bags
 Banana Split Mocha Frappe

- 2 Medium Servings

Ingredients
 1 cup crescent-shaped ice cubes (7 to 8 each)
 1 1/2 cups (about 3 scoops) vanilla ice cream
 1/2 medium banana, peeled and sliced
 1 tablespoon hot fudge topping
 1/4 cup milk
 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee

Directions
Place ingredients in blender compartment in order listed
 1 cup crescent-shaped ice cubes (7 to 8 each)
 1 1/2 cups (about 3 scoops) vanilla ice cream
 1/2 medium banana, peeled and sliced
 1 tablespoon hot fudge topping
 1/4 cup milk

Prepare coffee using amounts below

 1/2 cup water
 3 tablespoons ground espresso or other dark roast coffee