Packed with delicious good fats and protein from the nuts, chocolatey goodness from the cacao and a delicious double hit of espresso, this could be the ultimate breakfast pick me up. Feel free to customise as you like with different milks, nuts, a scoop of protein powder or handful of berries! Thank you Jess Tichonczuk from My Kitchen Rules for this recipe 🙂
ICED MOCHA FRAPPE
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Calories: 147.5 (295)
- Carbs: 11.5 (23)
- Fat: 10.5 (21)
- Protein: 5 (10)
- Sodium: 52 (104)
- Sugar: 3 (6)
- Serves 1 - 2
INGREDIENTS
- Double shot of espresso
- 150 - 250 ml almond milk
- 1 tsp Nuvia Sweetener
- 1 tbsp raw cacao powder
- 1 tbsp cacao nibs
- 2 tbsp raw almonds
- 1 cup of ice
- Cacao nibs, to garnish
METHOD
- 1. Before your espresso cools add the Nuvia Sweetener & stir to dissolve. Sitting aside in the fridge to cool.
- 2. Once the coffee is cold add all ingredients except ice and pulse until your almonds are blended into fine pieces.
- 3. Add ice and blend again until you have a smooth, cold and delicious frappe to enjoy on a warm day.
- 4. Pour into whatever glass you desire and top with a dash of cacao nibs for presentation.
TIP
If you were having friends over for a party you could jazz this recipe up into a cocktail by adding 30ml Kahlua coffee liqueur or baileys.
