Carmelized Expresso Frappe



  1. Combine boiling water and espresso; stir until coffee dissolves.
  2. Pour into an ice cube tray; freeze 4 hours (or until firm).
  3. Combine sugar and 4 tablespoons water in a small heavy saucepan over medium heat; cook until sugar dissolves.
  4. Continue cooking an additional 5 minutes or until golden and carmelized.
  5. Remove from heat; carefully stir in 4 tablespoons water with a whisk (mixture will bubble vigorously); let completely cool to room temperature.
  6. Combine caramelized sugar, milk, and cocoa mix in a blender; process until well-blended.
  7. With blender on, add coffee ice cubes, 1 at a time; process until smooth.
  8. Add crushed ice; process until smooth.
  9. Serve immediately.


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