Recipe courtesy of Ayesha Curry
Frozen Mint Mocha Cocktail
Getting reviews...
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 0 g
- Sugar
- 39 g
- Protein
- 2 g
- Cholesterol
- 84 mg
- Sodium
- 50 mg
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 0 g
- Sugar
- 39 g
- Protein
- 2 g
- Cholesterol
- 84 mg
- Sodium
- 50 mg
Ingredients
Directions
- Pour the espresso into ice cubes trays and freeze for 4 hours or overnight.
- Put serving glasses in the freezer. Whip 1/2 cup of the cream and 1 tablespoon of the superfine sugar to soft peaks.
- In a blender, combine the espresso ice cubes, the remaining 1 cup cream and 1/4 cup sugar, and the ice cubes, milk, chocolate syrup, coffee liqueur and peppermint liqueur. Blend until smooth and creamy.
- Pour into the chilled glasses and top with whipped cream. Garnish with grated chocolate if using.
