Raspberry Hazelnut Frappe

1. 1

   Brew coffee using a ratio of about 1 1/2 tablespoons coffee per cup of water. (We used a single brew coffee maker and used the espresso strength setting that uses less water and brews a stronger coffee.)

2. 2

   Set the coffee aside to reach room temperature or place it in the refrigerator for 10-15 minutes to cool quickly.

3. 3

   Add the room temperature coffee, creamer, raspberry and hazelnut syrups, and the ice into a blender and blend until smooth.

4. 4

   Pour the drink into a tall glass and enjoy!

5. 5

   Optional garnishes: top with whipped cream, shaved chocolate, mint leaves and a raspberry.

* Per serving · 4 servings · Values may vary.

No additional tips available.