Coffee Frappé

You’ll need

• 2 oz (59 ml) espresso
• 3 oz (89 ml) cold milk
• ¾ oz (22 ml) simple syrup
• 1½ oz (44 ml) whipped cream
• Ice
• Cocoa dusting, to garnish

Served in a Libbey can glass.

How to make it

1. Grab a blender and a Libbey can glass.
2. Pour 2 oz of espresso into the blender.
3. Pour 3 oz of cold milk into the blender.
4. Pour ¾ oz of simple syrup into the blender.
5. Add the blender with ice (about 7 cubes).
6. Blend until smooth and slushy, with no ice chunks left.
7. Pour into the Libbey can glass.
8. Pour 1½ oz of whipped cream into the glass.
9. Garnish with a cocoa dusting.