0.5 fl. oz. Torani strawberry syrup
0.5 fl. oz. Torani chocolate Milano syrup
8 fl. oz. milk
1/4 tsp. vanilla extract
1/4 tsp. xanthan gum
1 fl. oz. water
1 1/2 cup ice
Chocolate chips melted for garnish
Freeze dried strawberries for garnish
Whipped cream for garnish
Strawberry puree to taste
For the strawberry puree, combine 1 cup fresh strawberries, 1/2 tbsp. sugar, and 1 tbsp. water in a bowl or cup and mash with a wooden spoon or pulse in a blender until the mixture is smooth with some strawberry chunks, then set aside. In a separate cup, combine xanthan gum and water and mix together. The mixture should become thick and gooey; set it aside. Add 1/2 of the strawberry puree to a blender along with the Torani strawberry syrup, Torani chocolate Milano syrup, milk, vanilla extract, xanthan gum mixture, and ice. Blend on high for 60 seconds. In a glass, add the remaining strawberry puree, the frappe, and top with whipped cream, freeze dried strawberries, and melted chocolate chips.