Chocolaty Coffee Frappé
|250 mL (1 cup)||Neilson 35% cream, whipped|
|125 mL (1/2 cup)||Neilson milk|
|500 mL (2 cups)||ice cubes|
|180 mL (3/4 cup)||cold coffee|
|60 mL (1/4 cup)||Neilson chocolate milk|
|to taste||Grated nutmeg|
In a bowl, combine the whipped cream and chilled milk.
Beat on high speed with a hand-held electric mixer until thick and spreadable. Refrigerate.
In a blender, process the ice cubes, coffee and chocolate milk until it is the texture of a slushy.
Pour into two chilled glasses, top with the cream and sprinkle with nutmeg.