Espresso Frappé RecipeOrigin: Britain Period: Traditional |
Ingredients:
double shot of espresso (about 60 to 80ml), cooled 
Espresso Frappé Preparation:Method:You need a blender suitable for chopping ice for this to work. Combine the ice and milk in the blender then add the espresso along with the milk powder and sugar. Pulse until the ice begins to break up. Now blend the ingredients until you can no longer hear the ice particles being broken up. Pour into a large, chilled, tumbler and enjoy! |
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