Gluten-freeVegetarian Frappe
Mudslide
A frozen chocolate and coffee cocktail made from espresso, half-and-half and chocolate sauce.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 420 ml | 1¾ cups | half-and-half | |
| 60 ml | ¼ cup | hot espresso | |
| 36 g | ¼ cup | chocolate sauce | |
| Mix-ins | |||
| extra equal parts vodka, coffee liqueur, and irish cream, to top up before spinning | |||
Ingredients
Mix-ins
Method
- Add the half-and-half, espresso and chocolate sauce to the Deluxe pint, up to the drinkable fill line.
- Stir to combine. Put the lid on and freeze for 24 hours.
- Top up with the pour-in liquid to the max fill line.
- Press: FRAPPE Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and press full, then select frappe.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 341 kcal
- Fat
- 26 g
- of which saturates
- 16 g
- Carbohydrate
- 21 g
- of which sugars
- 15 g
- Fibre
- 0.5 g
- Protein
- 7.4 g
- Sodium
- 195 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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