ORANGE MOCHA FRAPPUCCINOS INSPIRED BY ZOOLANDER

For The Simple Syrup Frappucino Base

Start by making simple syrup. Combine water and sugar and bring to a simmer. Stir to make sure all of the sugar is dissolved. Remove from heat and allow to cool completely.

In a blender, combine xanthan gum with simple syrup. Blend on high speed until completely incorporated and relatively thick. This makes the syrup for the frappuccino base. Set the syrup aside.

For The Cold Brew

Combine coarsely ground dark roast coffee with water in a french press. Cover with plastic wrap and put in the fridge for 12-18 hours. After it has steeped, push the plunger down of the french press. You can strain the coffee again through a filter or cheese cloth.

For The Chocolate Syrup

Combine sugar, water, and cocoa powder in a medium saucepan. Add a pinch of salt and bring to a simmer. Whisk and simmer until everything is well combined and dissolved. At the end, add a pinch of instant coffee and a little bit of vanilla extract to deepen the syrup flavor. Pour syrup into a glass container and let it cool completely.

For The Whipped Cream

Combine heavy cream, powdered sugar, and a dash of orange extract in a medium bowl. Scrape the inside vanilla bean pod and add to bowl. Whip your cream by hand, with a stand mixer, or whipped cream dispenser.

For The Orange Mocha Frappuccino

In a blender, add: ice, syrup base, homemade chocolate syrup, cold brew, and milk. Blend on high speed for 45 seconds.

Swirl the inside of your cup with chocolate syrup. This is purely optional, but completes the aesthetic. Add your frappuccino, top it with homemade whipped cream, and add a light drizzle of chocolate sauce on top.

Slurp and enjoy!