the Sage Test Kitchen

Mocha Frappe

Name: Mocha Frappe
Cook time: 240 s
Total time: 600 s
Yield: Serves 1
Ingredients: 1 double shot cold espresso; 120 ml whole milk; 2 scoops vanilla ice cream; 60 g ice-cubes; Whipped cream - to serve; Cocoa powder - to garnish; 170 g caster sugar; 285 ml water; 20 coffee beans; 90 g cocoa powder; Pinch of salt; 60 g dark chocolate (70% cocoa) - chopped

Chocolate dreams meet coffee buzz in this frosty swirl of creaminess. It’s sweet, rich and sassy and packs a nice little caffeinated punch.

Shop freshly roasted coffee beans from beanz.com

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 cream
to serve
Cocoa powder
to garnish

For the espresso chocolate sauce

170 g caster 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.