{"id":6819,"date":"2011-08-15T07:19:13","date_gmt":"2011-08-15T14:19:13","guid":{"rendered":"https:\/\/shescookin.com\/?p=6819"},"modified":"2013-01-25T10:19:28","modified_gmt":"2013-01-25T18:19:28","slug":"spiked-hazelnut-mocha-frappe","status":"publish","type":"post","link":"https:\/\/shescookin.com\/spiked-hazelnut-mocha-frappe\/","title":{"rendered":"Spiked Hazelnut Mocha Frappe"},"content":{"rendered":"

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Lately, I’ve been tempted to join Foodbuzz’s Tastemaker program <\/a>where bloggers can opt-in to try certain products, I was just waiting for the right offer.\u00a0 I’ve never been much of a joiner, in fact I’ve always been kind of a non-conformist and rebel at heart, this hasn’t always worked in my favor, but it’s definitely more interesting and blazing my own path has worked out OK for me \ud83d\ude42 This, and the fact that, since starting our own business, I prefer to avoid deadlines except those that are self-imposed, is why I hadn’t really participated in any of the Foodbuzz competitions or programs open to Featured Publishers.<\/p>\n

The right opportunity to test the waters came in the form of chocolate flavored Godiva premium flavored coffee<\/a>. I mean, why not? Plus,\u00a0given a month time frame to create an iced\/blended coffee drink was manageable, even for me… Soon, two packages of coffee inspired by two of their most popular truffles, Chocolate Truffle and Hazelnut Cr\u00e8me, tucked inside a crimson box, arrived at my front door and I set to work<\/del> playing with coffee and liqueurs. Tough job, I know.<\/p>\n

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For our morning coffee, The Don and I prefer just straight-up good quality Hawaiian or Columbian coffee to jump start the day, but chocolate is one of the few sweets we indulge in – it is full of antioxidants after all and if you can limit yourself to a square or two or three, not too caloric. \u00a0I also received some valuable market trend info from my college girl who relayed that spiked coffee drinks are crazy popular with the college set, so all I had to do was decide on which of the two flavors to use (or both?) and how to jazz it up!<\/p>\n

Result: this freaky good frozen frappe – lovingly concocted with the nutty flavors of the hazelnut creme coffee; my favorite liqueur, hazelnut flavored Frangelico<\/a>, whose origin goes back 300 years to Franciscan monks of the northern Italian Piedmont region, so you know it’s heavenly \ud83d\ude09 and coconut milk.<\/p>\n

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