This Sunday with breakfast, we felt like having a nice iced coffee with Chocolate Hazelnut Spread and the little kick of grated ginger. Make your coffee the night before and pour into 2 plastic ice trays so they are ready to go in the morning. If you don't have espresso, use strong coffee. The sugar is optional. . .it may be sweet enough for you without.
4 cups freshly brewed espresso coffee, cooled and frozen into cubes (about 2 trays)
2 cups almond milk
¼ cup granulated sugar (optional)
½ cup chocolate Hazelnut Spread (I use Nutella)
2 t freshly grated ginger
½ t ground cinnamon
¼ t freshly ground nutmeg
Add all of the ingredients into a blender and blend until smooth.
Pour into 4 chilled glasses and serve with a straw.
¼ cup brandy can be added for an after dinner dessert-frappe
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
