Sage Test Kitchen
Mocha Frappe
Chocolate dreams meet coffee buzz in this frosty swirl of creaminess. It’s sweet, rich and sassy and packs a nice little caffeinated punch.
the Oracle™ Jet
10 mins total time
4 mins active time
Easy
Serves 1
Ingredients
Measurements:
1 double shot cold espresso
120 ml whole milk
2 scoops vanilla ice cream
60 g ice-cubes
Whipped creamto serve
Cocoa powderto garnish
For the espresso chocolate sauce
170 g granulated sugar
285 ml water
20 coffee beans- 90 g cocoa powder
Pinch of salt
60 g dark chocolate (70% cocoa)chopped
Instructions
- 1To 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 side 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.
- 2Place the cold espresso, milk, ice cream, ice and 2 tablespoons of the espresso chocolate sauce in a blender and blend until combined.
- 3Drizzle 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. It's also great over ice cream.