Organic Mocha Frappe

Whisk the coffee and honey together in a measuring cup until the honey dissolves. Cool. Pour into a 16-cube ice cube tray (splitting evenly amongst the 16 cubes) and freeze until solid.

Melt butter over medium heat in a small saucepan. Remove from heat and cool 5 minutes or until cool to touch. Whisk in cacao powder, maple syrup, and vanilla until blended. Set aside to cool.

To make 2 frappes, place 8 coffee ice cubes, 1/2 cup milk, 1/2 cup of the cooled chocolate sauce, and 1 cup plain ice in a blender and blend until smooth. Pour into 2 glasses and top with whipped cream. This recipe makes 4 servings, so repeat with remaining ingredients to make 2 more drinks. Drizzle with a little chocolate sauce before serving (optional).