mocha frappe with dalgona cream.

A creamy, chocolatey iced mocha frappe topped with fluffy whipped dalgona coffee cream.

Dietary: Vegetarian, Gluten Free
Prep Time: 10 minutes
Serves: 2

Ingredients:
2 cups milk
2 scoops vanilla ice cream
100ml hot espresso
2 scoops chocolate protein powder
1 cup ice cubes

Dalgona Cream:
2 tablespoons instant coffee
2 tablespoons caster sugar
2 tablespoons boiling water

Method:
Whisk the instant coffee, sugar and boiling water for 2-3 minutes until thick, pale and fluffy.
Blend the milk, ice cream, espresso, protein powder and ice until smooth.
Pour into chilled glasses and spoon the dalgona cream on top.
Serve with a straw and a spoon.

Storage:
Best served straight away. The dalgona cream holds in the fridge for up to 1 day.

Tips:
Whip the dalgona until thick and glossy, about 3-4 minutes with electric beaters.
Use decaf instant coffee if you prefer.