Cacao Frappe

Creamy and Cold

Savour the summer bliss with a refreshing Cold Cacao Frappe, offering a cool escape with every chocolaty sip, perfect for those sun-drenched days.

What you'll need

Wooden Frother/Mathani/Molinillo
Handheld Blender
Frothing Jug/Tumbler/Lota
Water (avoid RO purified water)

Ingredients

Makes 1 glass of about 230ml

Finely chopped Cacao - 20g (1/2 of the 40g cacao bar or 4 triangles)
Water - 40ml (1/4th cup)
Cold Milk - 160ml (1 cup)
Raw sugar syrup (Khandsari/Khand/Muscovado) - 2-4 tsp (Made by boiling equal quantities of sugar and water - 2 tsp of sugar: 2 tsp of water)
Ice - 6-8 large cubes

We recommend finely chopping the cacao. In warmer climates, place the cacao directly in the Frothing jug till it has begun melting. Bring the water to a rolling simmer (between 92°C and 94°C).

We recommend starting with a 1:2 cacao-to-water ratio. So for every gram of cacao, add 2ml of water. For one cup, start with 20g of cacao and 40ml of water. Experiment to find the perfect ratio for you; for a lighter cup, try a ratio of 1:3(15g of cacao for roughly 45ml of water).

Steps to brew

Heat water until simmering(92-94°C). Make sure the water isn't boiling.
Meanwhile, chop 20g of cacao finely using a knife or a grater. In
warmer climes, chop it into chunks and let it melt in the jug.
Pour the simmering water into the vessel.
Add the chopped cacao and your choice of sweetener to the Frothing jug and let it breathe for 15 seconds.
Using a Blender/Mathani, blend or whisk the mixture vigorously till it is well combined and frothy.
Add Milk to the jug and blend till well combined.
Now add Ice to the vessel and blend till it's cold and frothy.
Pour into a tall glass and enjoy!