Café de Cacao Frappé

November 25, 2007

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A coffee that doubles as a dessert … It’s a very special way to top off a meal. SAM

1/2 cup strong black coffee, cold
1/2 cup crushed ice
6 tablespoons crème de cacao liqueur
1 teaspoon white crème de menthe
1 large scoop vanilla ice cream
1/2 pint whipping cream, whipped
Cocoa powder for garnish

In a food processor fitted with the steel blade or in a blender, combine the coffee, ice, crème de cacao, crème de menthe, and ice cream. Pulse until smooth. Serve in chilled champagne flutes topped with whipped cream sprinkled with cocoa powder.
Makes 2 servings.

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