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Packed with delicious good fats and protein from the nuts, chocolatey goodness from the cacao and a delicious double hit of espresso, this could be the ultimate breakfast pick me up. Feel free to customise as you like with different milks, nuts, a scoop of protein powder or handful of berries! Thank you Jess Tichonczuk from My Kitchen Rules for this recipe 🙂

ICED MOCHA FRAPPE

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 147.5 (295)
  • Carbs: 11.5 (23)
  • Fat: 10.5 (21)
  • Protein: 5 (10)
  • Sodium: 52 (104)
  • Sugar: 3 (6)
  • Serves 1 - 2

INGREDIENTS

  • Double shot of espresso
  • 150 - 250 ml almond milk
  • 1 tsp Nuvia Sweetener
  • 1 tbsp raw cacao powder
  • 1 tbsp cacao nibs
  • 2 tbsp raw almonds
  • 1 cup of ice
  • Cacao nibs, to garnish

METHOD

  • 1. Before your espresso cools add the Nuvia Sweetener & stir to dissolve. Sitting aside in the fridge to cool.
  • 2. Once the coffee is cold add all ingredients except ice and pulse until your almonds are blended into fine pieces.
  • 3. Add ice and blend again until you have a smooth, cold and delicious frappe to enjoy on a warm day.
  • 4. Pour into whatever glass you desire and top with a dash of cacao nibs for presentation.
 

TIP

If you were having friends over for a party you could jazz this recipe up into a cocktail by adding 30ml Kahlua coffee liqueur or baileys.

Author : Jess Tichonczuk

Former My Kitchen Rules contestant from 2016, Jess Tichonczuk, is an experienced chef and enthusiastic advocate for all things health, nutrition and fitness. Jessica’s cooking style emphasizes fresh, affordable and seasonal produce. Ever since she was little her favourite food has been luckily salad and her passion lies in making healthy food simple and fun to cook and eat.

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