Sunday, August 23, 2020

SPICED ESPRESSO FRAPPE

This Sunday with breakfast, we felt like having a refreshing iced coffee with chocolate hazelnut spread and the little kick of grated ginger.  Make your coffee the night or day before and pour into 2 plastic ice trays so they are ready to go in the morning.  The sugar is optional. . .it may be sweet enough for you without.


3 cups freshly brewed espresso coffee or strong coffee, cooled and frozen into cubes (2 ice trays)
2 cups almond milk
¼ cup granulated sugar (optional)
½ cup chocolate hazelnut spread (I use Nutella)
½ t freshly grated ginger
½ t ground cinnamon
¼ t freshly ground nutmeg

Add all of the ingredients into a blender and blend until smooth.
Pour into 4 chilled glasses and serve with a straw.

¼ cup brandy can be added for an after dinner dessert-frappe



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