Icy Espresso Frappe

1. 1

   While the espresso is hot, stir in 5 tablespoons sugar (or to taste).

2. 2

   Let the coffee cool to room temperature.

3. 3

   If you dont have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits.

4. 4

   Return the crushed ice to the freezer.

5. 5

   Whip the cream, with a tablespoon of sugar if you like, until smooth and holding soft peaks.

6. 6

   Keep it chilled.

7. 7

   When espresso is thoroughly cool, pour it into the empty blender jar.

8. 8

   Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.

9. 9

   Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice, and top with a mound of whipped cream.

10. 10

    Serve right away, with a long spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.