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:

The Coffee Book

Authors: Dawn Campbell and Janet Smith

Price: $19.95