Festive Frappuccino

A powerful blender is an incredible tool. I even saw on youtube it pulverizes concrete! Not kidding.  Amazingly some ingredients taste even better when reduced to molecules. Here the powerful blades crush the almonds and the ice into a frappe consistency (or thinner) with a pleasing froth. Makes me wonder what other bewitching tchotchke lies round the corner.

I realize that we are responsible for the consequences of what we eat. In that vein I have convinced myself that the dark chocolate coated almonds with a hint of turbinado sugar and sea salt (from none other than Trader Joe’s) is one of the harmless munchies. Inspired by the classical Italian affogato, I use these Trader Joe’s almonds with espresso for a 2-minute frappuccino. A dash of liqueur celebrates the holidays.  Serves two in a dainty Cocktail or an Old Fashioned glass; but just one in a Highball glass. Enjoy!

Special tools:



  • 1 shot of espresso (15 gm coffee beans/30 gm shot)
  • 10-12 almonds coated with dark chocolate, salt and turbinado sugar
  • a splash of Cacao (or Coffee) liqueur
  • 1/2 cup milk (or almond milk)
  • few ice cubes


Blend all the ingredients in the blender and let it run for 30 secs or more. Serve immediately, with a few almonds on the side.

Notes, hints, tips:
  1. I used the fancy Dutch Strietman to extract the shot, but the humble stove-top Italian Espresso maker is as spectacular.
  2. You can also use drip coffee or French Pressed. Freeze the coffee to make iced cubes in the recipe.
  3. If you cannot find the chocolate coated almonds, then used almonds + cacao powder + dash of  (Sicilian) sea salt.
  4. I show the liqueur I use below, but feel free to skip this for  a non-alcoholic, morning version.

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