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Mocha Frappe
Breville Test Kitchen

Breville Test Kitchen

Mocha Frappe

Chocolate dreams meet coffee buzz in this frosty swirl of creaminess. It’s sweet, rich and sassy and packs a nice little caffeinated punch.
the Oracle™ Jet
the Oracle™ Jet Product Details

the Oracle™ Jet

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10 mins total time

4 mins active time

Easy

Serves 1

Ingredients

Measurements:

  • double shot cold espresso icon
    1 double shot cold espresso

    beanz.com recommends Coava, Pacific

  • whole milk icon
    4 fl oz whole milk
  • scoops vanilla ice cream icon
    2 scoops vanilla ice cream
  • ice-cube icon
    2 oz ice-cubes
  • whipped cream icon
    Whipped cream

    to serve

  • cocoa powder icon
    Cocoa powder

    to garnish

For the espresso chocolate sauce

  • granulated sugar icon
    6 oz granulated sugar
  • water icon
    9½ fl oz water
  • coffee bean icon
    20 coffee beans
  • cocoa powder icon
    3 oz cocoa powder
  • pinch of kosher salt icon
    Pinch of kosher salt
  • dark chocolate (70% cocoa) icon
    2 oz dark chocolate (70% cocoa)

    chopped

Instructions

  • 1To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber color. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
  • 2Place the cold espresso, milk, ice cream, ice and 2 tablespoons of the espresso chocolate sauce in a blender and blend until combined.
  • 3Drizzle the inside of a tall serving glass with espresso chocolate sauce. Pour in the mocha frappe, top with whipped cream and dust with cocoa to serve.
    Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It’s also great over ice cream.

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