Ingredients

Directions

𝗛𝗢𝗪 𝗧𝗢 𝗠𝗔𝗞𝗘 𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗖𝗥𝗘𝗔𝗠
(𝗣𝗜𝗣𝗜𝗡𝗚 𝗕𝗔𝗚)
1. Dissolve 150g Easy® Whipping Cream Powder in 300ml cold water.
2. Whip until desired texture is reached.
3. Transfer to a piping bag and set aside.
(𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗖𝗥𝗘𝗔𝗠 𝗗𝗜𝗦𝗣𝗘𝗡𝗦𝗘𝗥)
1. In 300ml cold water, add 150g Easy® Whipping Cream Powder. Stir well.
2. Transfer to the whipped cream dispenser and close the lid gently.
3. Place your whipper charger into the holder with the smallest end facing upwards.
4. Shake for 35 seconds and set aside.

𝗗𝗔𝗥𝗞 𝗠𝗢𝗖𝗛𝗔 𝗣𝗘𝗣𝗣𝗘𝗥𝗠𝗜𝗡𝗧 𝗙𝗥𝗔𝗣𝗣𝗘 𝗪𝗜𝗧𝗛 𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗖𝗥𝗘𝗔𝗠 𝗔𝗡𝗗 𝗖𝗔𝗥𝗔𝗠𝗘𝗟 𝗗𝗥𝗜𝗭𝗭𝗟𝗘
1. Put 3 pumps of Easy® Coffee Espresso into a 16oz cup with ice.
2. Pour water until half of the cup and transfer to the blender pitcher.
3. Add 1 scoop of ⅓ cup of Easy® Dark Chocolate Base and 1 pump of Easy® Signature Peppermint Flavoured Syrup.
4. Blend it for 35 seconds.
5. Transfer the mixture on a 16oz cup.
6. Top it with whipped cream and Easy® Caramel Drizzle Syrup to finish the frappe.