How to make a Chocolate Frappe
This iced coffee is also known as a Moka Helado.
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.