the Breville Test Kitchen
Mocha Frappe
the Oracle® Touch
+2 more appliances
It starts with great beans — beanz.com10 mins total time
4 mins active time
Easy
Serves 1
Ingredients
Measurements:
1 double espressochilled
120 ml full cream milk
2 scoops vanilla ice cream
60 g ice-cubes
Whipped creamto serve
Cocoa powderto garnish
For the espresso chocolate sauce
170 g white sugar
285 ml water
20 coffee beans- 90 g cocoa powder
Pinch of salt
60 g dark chocolate (70% cocoa)chopped
Instructions
- 1
To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber colour. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
- 2
Place the chilled espresso, milk, ice cream, ice and 2 tablespoons of the espresso chocolate sauce in a blender and blend until combined.
- 3
Drizzle the inside of a tall serving glass with espresso chocolate sauce. Pour in the mocha frappe, top with whipped cream and dust with cocoa to serve.
Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. Its also great over ice cream.