
Raspberry Mocha FrappeRecipe by Chef Michael Williams Prep time 7 mins If it is too hot for coffee or you just feel like something cold, this is a great option to the everyday cup. Ingredients 2 tablespoons water (boiling) 1-2 teaspoons instant coffee 1 tablespoon cocoa powder 2 ice cubes ½ cup milk (low fat) 1 cup raspberries (frozen) 2 teaspoons maple syrup (optional) ½ teaspoon vanilla 1 cup yogurt 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.

Raspberry Mocha FrappeRecipe by Chef Michael Williams

If it is too hot for coffee or you just feel like something cold, this is a great option to the everyday cup.

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.

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.