Disclosure: This is a sponsored post, and it also includes affiliate links. Read my full disclosure policy here.
Don’t mind me. I’ve just been hibernating.
When we get to the long, lazy days of summer where everyday brings a new record-breaking temperature, I’m content to slow down, stay in and enjoy comforts of home.
Summer reading, Netflix binges and couch time with my favorite people and pets are pretty much all I need when the heat index tops 100 degrees.
Well, besides air conditioning and something cool to drink.
Meet my latest afternoon pick-me-up — the Snickerdoodle Chocolate and Caramel Frappe. Coffee, chocolate, caramel, cinnamon and that feeling you get standing in front of an open freezer on a hot day. Together in one glass.
Get your blender ready because it’s time to play barista at home.
I used International Delight Caramel Macchiato Iced Coffee as the base for this frappe recipe.
Then I added a shot of cold coffee, chocolate chips, and vanilla and cinnamon coffee syrups. (I had some store-bought vanilla syrup in the pantry, but I made my own cinnamon syrup in less than 10 minutes using this recipe.)
The frappe recipe is really simple.
You’ll need these ingredients:
- 1 cup of crushed ice
- 1 cup of International Delight Caramel Macchiato Iced Coffee
- 1 shot of cold coffee
- 1 Tablespoon semisweet chocolate chips
- 3/4 ounce vanilla syrup
- 3/4 ounce cinnamon syrup
- Whipped cream (optional)
- Chocolate syrup (optional)
In a blender, combine all ingredients. Blend until ice is crushed and mixture is smooth.
Then pour into a fancy glass and garnish with whipped cream and additional chocolate chips. Drizzle with chocolate syrup and more cinnamon syrup.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.