Hazelnut Frappé

rrespressopot.jpg

A toast! To those we love! SAM

1/2 cup strong black coffee, cold
1/2 cup crushed ice
6 tablespoons hazelnut liqueur
1 teaspoon cognac
1/2 cup toffee or chocolate chip ice cream
1/2 pint whipping cream, whipped

In a food processor fitted with a steel blade or in a blender, blend until smooth the coffee, ice, liqueur, cognac, and ice cream. Serve in chilled champagne flutes topped with whipped cream.
Makes 2 servings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: