Hazelnut & Chocolate Iced Mocha
February 10, 2016
Ingredients:
Cream 200ml (3/4 cup) - alternatively use coconut cream
Chocolate (85% cocoa or higher) 80g (8 large squares)
Toasted Hazelnuts 40g (3 tablespoons)
Coffee (cold however you usually make it) 600ml (2 1/2 cups) - alternatively add your choice of milk or your own iced chocolate instead
Ice cubes 7-8
Method:
Blend the cream, chocolate and Hazelnuts for 10 seconds. Once mixture is blended, pour in the coffee/iced chocolate/milk and blend briefly to mix. Then either serve in a glass with ice or add the ice cubes at the beginning to blend them in to the smoothie.
Garnish with whipped cream (optional).
Recipe taken from 'What The Fat ' by Professor Grant Schofield, Dr Caryn Zinn & Craig Roger.
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