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Espresso Frappe


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Member since 2007

Serves 4 | Prep Time | Cook Time

Ingredients

3 cups milk
1/2 cup heavy cream
2 shots expresso -- chilled
1/2 cup simple syrup
amaretto cookies -- crumbled


Mix the milk and cream in a 9 by 12-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture.


The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.


In a blender, combine the icy milk-and-cream mixture with the expresso and simple syrup.


Blend until smooth.


Spoon into decorative serving glasses and top with the crumbled cookies.


NOTE : To make Simple Syrup, cook 1/2 cup water and 1 cup sugar until the sugar is disolved.


Pairs Well With


Notes

I got this recipe off of the "Everyday Italian" show on Food Network (Giade De Laurentiis). I tried it and it was delicious so I thought I would share it with all of my bakespace friends.

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