Peppermint Mocha Frappe

Take the ice out of the freezer and let it sit on the counter for 2–3 minutes to temper slightly. This softens it just enough to blend smoothly without fighting your blender blades.

Whisk the hot cocoa mix into the cold milk until fully dissolved with no dry clumps remaining. Then whisk the xanthan gum into that same milk mixture and let it hydrate for 30 seconds, stirring once more before using.

Pour the milk mixture and cold brew into the blender first, then add the peppermint syrup on top. Adding the ice last so it sits on top of the liquid helps the blender pull everything down into the blades more evenly.

Pulse the blender 4–5 times to break the ice into smaller pieces before running it continuously. Then blend on high for 20–25 seconds until all the ice chunks are gone.

Drop to medium speed for a final 10 seconds. This tightens the texture and knocks out the excess air that causes frothiness.

Let the blended drink sit in the blender for 15–20 seconds before pouring. This gives any remaining froth time to settle and allows the xanthan gum to fully stabilize the mixture. Then pour into a tall glass, top with whipped cream, and finish with a chocolate drizzle.​​​​​​​​​​​​​​​​