Spiked Hazelnut Mocha Frappe


For coffee ice cubes-

2 tablespoons Godiva Hazelnut Creme coffee

2 cups water

1 tablespoon unsweetened cocoa powder

1 teaspoon (1 packet) coconut sugar

1½ cups light coconut milk, divided use

To make 2 drinks-

12 coffee ice cubes

½ cup light coconut milk

¼ cup Frangelico Hazelnut liqueur*

1 cup vanilla ice cream

Garnish: cinnamon powder and organic unsweetened coconut flakes


1. Brew 2 cups of Godiva Hazelnut Creme Coffee in your coffeemaker using 2 heaping tablespoons of coffee and 2 cups of water.

2. Transfer the 2 cups of freshly brewed coffee to a small saucepan. Whisk in the cocoa powder, coconut sugar and coconut milk. Cook over medium-high heat, whisking often, until the cocoa powder is dissolves, about 3 minutes. Remove pan from heat.

3. Pour into two ice cube trays – should fill 2 ice cube trays, about 24 ice cubes – enough to make 2 freezes and 2 more for another day

4. Allow the coffee ice cubes soften a bit. Put 12 ice cubes into a blender. Pour ½ cup coconut milk over. Add vanilla ice cream and Frangelico. Pulse until blended, stopping now and then to mix the ingredients with a long-handled spoon if necessary. Pour into two goblets or tall glasses, sprinkle with cinnamon and coconut flakes.

* Of course, the liqueur can be eliminated for a non-alcoholic or kid-friendly drink.