Mocha frappe

  • Skill Medium
  • Prep time 20 mins
  • Cook time N/A mins
  • Servings 2

Ingredients

Aquafaba Whip
  • ¾ cup aquafaba (liquid for 1 can of unsalted chickpeas)
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 tsp Icing sugar, (or to taste)
Base
  • 2 shots (80mL) espresso, chilled
  • 1 cup So Good™ Barista Edition Almond Milk
  • 2 tbsp cocoa powder
  • 2 tbsp coconut sugar
  • 2 cups ice cubes

Method

  1. To make the aquafaba whip, place the aquafaba and cream of tartar into a mixing bowl. Using a hand or stand mixer, beat until the liquid starts to thicken and become foamy. Increase the speed to high and beat for an additional 3-4 minutes or until stiff peaks form.  Add in the vanilla extract and sugar and beat for another minute. Place into the fridge.
  2. In the meantime, add the espresso, milk, cocoa powder, coconut sugar and ice into a blender. Blend until smooth and divide between two glasses.
  3. Top both drinks with the aquafaba whip and garnish with grated chocolate if desired. Enjoy immediately.

Tips

Any additional aquafaba whip needs to be used immediately/within the hour otherwise it will start to separate and turn back into a liquid. Alternately you can halve the recipe and freeze any leftover aquafaba from the can to use for later. 
  • Per Serve
  • Energy (kJ)
    321
  • (Cal)
    77
  • Protein (g)
    2
  • Fat (g)
    4
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    18
  • Sugars (g)
    13
  • Dietary Fibre (g)
    3
  • Sodium (mg)
    86
  • Potassium (mg)
    735
  • Calcium (mg)
    152
  • Iron (mg)
    2