I am fresh back from our trip to FL. Doug and I have been puttering, getting the suitcases unpacked and the laundry going. I have been surfing the web for inspiration and ideas for my Bistro Breakfast Birthday Party next week.
I came across a recipe for a Frappucino-like drink made with Nutella chocolate-hazelnut spread! With a bit of tweaking, I came up with a most fabulous late July icy coffee drink featuring one of my favorite chocolate indulgences.
Nutella Mocha Frappe
1/2 - 1 cup ice, depending on desired consistency
1 cup milk or your favorite dairy substitute
2 oz heavy cream (optional, reduce milk to 6 oz)
2 oz or 1 shot espresso
2 tbs Nutella spread
whipped cream (optional)
Place all ingredients into a powerful blender. Blend until all contents are liquefied.
Vanilla extract, cinnamon powder or caramel sauce added or a flavored coffee syrup
Kahlua or Frangelico liqueurs for an adult poolside or after dinner treat.
The heavy cream in my recipe gives the blended end product the foamy top that makes this a frappe. It also gives the drink a pleasurable feel in the mouth when using low fat milk, which is what I usually have in my fridge. Frozen yougurt or ice cream can be exchanged for the ice for a thicker, milkshake consistency-omit the h. cream if using the frozen treat.
Americans are likely to equate this drink with the modern Starbucks version, but it has been popular since the late 50's in New England area. The Greeks are mad for it and it has been said to be the national drink of Greece.
Starbucks launched Latin American Latte and Frappuccino caramel drinks in April of 2007. A homemade Mexican frappe version could be made with the Cajeta brand of Dulce de Leche. The caramel spread is comparable in consistency to the Nutella and is sweetened condensed goat's milk that is cooked until it reaches the caramel flavor and coloring. Just replace the Nutella with the Cajeta.