Recipe by Chef Michael Williams
Raspberry Mocha Frappe
- Prep time 7 mins
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If it is too hot for coffee or you just feel like something cold, this is a great option to the everyday cup.
Ingredients
Directions
- Dissolve instant coffee and cacao powder in the boiled water in a small bowl. Add ice cubes to cool the liquid.
- Combine chocolate and coffee mixture, milk, raspberries, syrup and vanilla in a blender. Once raspberries are broken up, add the yogurt. Blend on low to combine.
- Serve in a chilled glass.
Variations
- Cane sugar, sugar substitutes or honey can be used in place of the syrup
- Vanilla or Chocolate protein powder and/or unflavoured fish oils are a great addition to this smoothie. Be sure to adjust the cacao powder and syrup content.
- Frozen orange pieces go very well in place of the raspberries.
