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ORANGE MOCHA FRAPPUCCINOS INSPIRED BY ZOOLANDER

cook:

1 h

Picture for Orange Mocha Frappuccinos inspired by Zoolander

5,346,068 views  This week we're heading back in time to the 2001 treat you never knew you wanted (because they don't sound very good): the orangey, chocolatey, coffee-y frappuccinos so eagerly inhaled by Derek Zoolander and friends, just moments before their tragic deaths in a freak gasoline fight accident.

4 servings

US

original

metric

INGREDIENTS

For the Simple Syrup Frappuccino Base

1 cup White Sugar

1 cup Water

1 tbsp Xanthan Gum

For the Homemade Cold Brew

5 ounces Coarsely Ground Dark Roast Coffee

24 ounces Water

For the Chocolate Syrup

1 ½ cups Sugar

1 ½ cups Water

1 cup Cocoa Powder

Kosher Salt

Instant Coffee (a pinch)

Vanilla Extract, to taste

For the Whipped Cream

2 cups Heavy Cream

2 tbsp Powdered Sugar

1 Vanilla Bean Pod, insides scraped

Dash of Orange Extract

For the Orange Mocha Frappuccino

2 cups Ice

6 tbsp Frappuccino Base Syrup

1 tbsp Homemade Chocolate Syrup

1 cup Homemade Cold Brew

¾ cup Milk

DIRECTIONS

1.

For The Simple Syrup Frappucino Base

1.

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.

1 cup White Sugar

1 cup Water

2.

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.

1 tbsp Xanthan Gum

3.

For The Cold Brew

1.

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.

5 ounces Coarsely Ground Dark Roast Coffee

24 ounces Water

2.

For The Chocolate Syrup

1.

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.

1 ½ cups Sugar

1 ½ cups Water

1 cup Cocoa Powder

Kosher Salt

Instant Coffee (a pinch)

Vanilla Extract, to taste

2.

For The Whipped Cream

1.

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.

2 cups Heavy Cream

2 tbsp Powdered Sugar

Dash of Orange Extract

1 Vanilla Bean Pod, insides scraped

2.

For The Orange Mocha Frappuccino

2 cups Ice

6 tbsp Frappuccino Base Syrup

1 tbsp Homemade Chocolate Syrup

1 cup Homemade Cold Brew

¾ cup Milk

1.

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

2 cups Ice

6 tbsp Frappuccino Base Syrup

1 tbsp Homemade Chocolate Syrup

1 cup Homemade Cold Brew

¾ cup Milk

2.

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.

3.

Slurp and enjoy!

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