Espresso Frappe

Name: Espresso Frappe
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Crumbled amaretti cookies (or biscotti), for garnish; 2 shots espresso, chilled (or 1/2 cup instant espresso); 118 milliliters heavy cream; 710 milliliters milk; 237 milliliters sugar; 118 milliliters water

Espresso Frappe might be just the beverage you are searching for. This recipe serves 6. One serving contains 398 calories, 7g of protein, and 13g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 3 hours and 20 minutes. Head to the store and pick up milk, water, heavy cream, and a few other things to make it today.

Instructions

Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.

Ingredients you will need

Cream

Milk

Wrap

Ice

Equipment you will use

Glass Baking Pan

Plastic Wrap

In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.

Ingredients you will need

Cookie Crumbs

Simple Syrup

Espresso

Cream

Milk

Equipment you will use

Blender

In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.

Ingredients you will need

Sugar