Ingredients: • 120 ml Coffee Mocha • 100ml milk• 12 ice cubes• agave syrup, cane sugar• chocolate sauce• cocoa powder• some whipped cream
This icy frappé will turn out perfectly if using an aromatic coffee such as the Yemen Mocha Matari. Make a stronger brew of this coffee and let it cool down. Add it into a blender together with the milk, ice cubes and agave syrup and blend on the highest setting for at least one minute, until the desired, frothy consistency is reached. If you like, you can top up your frappé with whipped cream and cocoa powder.
Recommended Coffee: Yemen Mocha MatariExtra-Tips: Frappé CaramelFrappé Caramel: If you are looking for a magical taste experience, brew the flavoured coffee English Caramel instead of the Mocha and refine with caramel sauce instead of chocolate sauce. Frappé SchokoMöchten sie es etwas schokoladiger verwenden sie den aromatisierten Kaffee NUSS NOUGAT.
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