Wednesday, May 16, 2012

Chocolate Covered Pretzel Frappe

Fill your 16 oz glass with ice all the way to the top. 

Then cover the ice with your milk of choice (ours is Almond Milk). Pour into your blender.

 Add 1 tbsp of Toffee Nut Syrup (Sold at Starbucks, or substitute Vanilla Syrup, you can purchase in the coffee aisle at your local store) 2 tbsp of cocoa powder (such as Ghirardelli's Double Chocolate Powder or Trader Joe's Sipping Chocolate), a small handful of pretzels and a few chocolate chips if you'd like. Blend until the mixture moves smoothly through your blender. If it does not move smoothly add more milk.

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