Spiked Peppermint Frappuccino
A frosty holiday frappuccino blended with chilled coffee, coffee liqueur, milk, hot cocoa and peppermint, topped with whipped cream and crushed candy canes.
Ingredients
- 1 cup brewed coffee chilled
- 2 oz coffee liqueur
- 2 cups milk
- 1 (0.73-ounce) packet hot cocoa mix
- 1 teaspoon peppermint syrup
- 4 1/2 cups ice
- 1 can whipped topping
- 2 to 3 large candy canes crushed
- 2 to 4 large candy canes for garnish (optional)
Instructions
- Blend. Place the coffee, coffee liqueur, milk, hot cocoa, peppermint syrup and ice in a blender and blend until smooth.
- Pour into glasses or mugs and top with whipped topping.
- Garnish. Sprinkle the crushed candy cane over the whipped topping.
- Finish by breaking the curved end off a candy cane and placing it in each drink.
Notes
For a non-alcoholic version, skip the coffee liqueur and add an extra 1/4 cup coffee.