How to make a Chocolate Frappe
This iced coffee is also known as a Moka Helado.
Method:
Pour 75g of melted chocolate (I prefer to use a dark chocolate – My Dad turned me on to dark chocolate when I was a kid, since then I’ve shied away from the milky stuff, but it comes down to personal preference really) or chocolate syrup into 400ml of hot strong coffee, a little at a time, stirring well as you go to make sure the chocolate mixes properly.
Cover and chill in the refrigerator for a couple of hours. Then right before serving, blend in 250 – 300ml of vanilla ice cream and add sugar to taste.
Don’t leave this one hanging around, drink it immediately!
And if you like that one, I found this book with tons more recipes just like it – A great Xmas present perhaps? Check it out here:
Authors: Dawn Campbell and Janet Smith
Price: $19.95
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About Andy Horton
