Pour ½ cup of whole milk into a microwave-safe bowl. Heat it in the microwave for 30 seconds. Wait for the milk to warm up.

Once it is warm, add 2 tablespoons of sugar. Stir until the sugar dissolves. Warming the milk helps the sugar dissolve faster.

Mix in the Cocoa Powder: Add 1 tablespoon of unsweetened cocoa powder to the warm milk with sugar.

Stir well until there are no lumps left to make your chocolate base. Make sure to stir until it is smooth.

In a separate cup, dissolve ½ teaspoon of instant coffee in 2 tablespoons of warm water.

Stir until fully dissolved and set aside. You can also use 2 tablespoons of cold brew concentrate if you have it.

Put 1 cup of ice cubes in the blender first. Then pour in the dissolved coffee, the chocolate milk mixture, and 2 tablespoons of Hershey’s chocolate chips.

Blend on high for about 30 to 45 seconds until the ice is crushed and the drink is thick and creamy. It should be frosty and pourable, but not runny.

Add the last tablespoon of chocolate chips to the blender. Pulse for no more than 10 seconds. You want small pieces of chocolate, not fully blended ones. Blending too long will melt the ice and make the frappe thin.

Pour the frappe into a tall glass. Add whipped cream on top. Sprinkle some extra chocolate chips over the cream.

For a drizzle, mix 1 tablespoon of Nutella with 1 teaspoon of warm milk until smooth and pourable, then drizzle it on top.