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