We’ve been in lockdown now for several weeks (honestly I’ve lost track of how many) and the weather has been glorious. As I’m sitting in the sun in my garden I’ve been craving a Starbucks iced mocha frappaccino, and knowing I can’t go out and buy one has made them seem even more desirable.
Luckily the first week of lockdown I splashed out on a new Nespresso Vertuo coffee machine, so with time on my hands I’ve been experimenting and this is my best recipe for a cooling caffeine fix for two:
- Melozio blend cup of coffee (230ml)
- Milk frothed in the Nespresso Aerocinno on the cool setting (filled to first max line)
- One tablespoon of drinking chocolate (Bewleys brand happened to be in my cupboard). You could use cocoa powder instead but might need to add a spoonful of sugar too.
- One teaspoon of chocolate hazulnut spread (I went with Bon Maman praline spread)
- About 8 large icecubes
- Whipped double cream
It’s simple enough to make just put all the ingredients except the cream into a blender. Put the cold liquids in first before the hot coffee to protect the blender. Wizz it all up for a few minutes. Then whip the cream and spoon on top. I would ideally have liked the cream a bit more frothy, but I was running out of patience whipping it. It’s not an exact replica of the well known coffee shops one, as its not quite as icy but the taste is fuller. If you wanted it really slushy you could add more ice.
I don’t have any perfect instagrammable photos, mainly because I just wanted to drink it fast, but I was impressed with the taste.
I don’t know if I’ll keep making them back when coffee shops are open again. I like the idea I can control the amount of sugar, and it is cheaper to make at home. On the downside yummy as they are there ends up being a lot of washing up after and right now I’ve enough of that already.
If you give it a go I’d love to know what you think, or any variations you make to improve it!