Enjoy the flavour of the Christmas favourite gingerbread biscuit in a cold, creamy and icing frappe.
- 1 ½ Cups Strong Coffee, frozen
- 6 Ice cubes
- ½ Cup Milk
- ½ Tsp Ginger, ground
- ½ Tsp Nutmeg, ground
- 1 Tsp Vanilla Essence
- 1 Tbs Golden Syrup
LETS PUT IT ALL TOGETHER
- Make a strong coffee using granulated coffee dissolved in 1 ½ cups water. Pour into ice cube molds and freeze.
- Place all the ingredients into the large blending jug with the blending blade and blitz for 10 seconds or until all the ice is broken down.
Pour into a glass and enjoy. For extra indulgence top with whipped cream.