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.

𝗠𝗢𝗖𝗛𝗔 𝗛𝗔𝗭𝗘𝗟𝗡𝗨𝗧 𝗙𝗥𝗔𝗣𝗣𝗘 𝗪𝗜𝗧𝗛 𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗖𝗥𝗘𝗔𝗠 𝗗𝗥𝗜𝗭𝗭𝗟𝗘𝗗 𝗪𝗜𝗧𝗛 𝗖𝗛𝗢𝗖𝗢𝗟𝗔𝗧𝗘 𝗦𝗬𝗥𝗨𝗣 𝗔𝗡𝗗 𝗚𝗢𝗟𝗗 𝗦𝗣𝗔𝗥𝗞𝗟𝗘
1. In a 16oz cup with ice, add 3 pumps of Easy® Coffee Espresso.
2. Add water until half of the cup.
3. Transfer to the blender pitcher.
4. Add ⅓ cup of Easy® Cream Base.
5. Put 2 pumps of Easy® Chocolate Flavored Syrup and 1 pump of Easy® Signature Hazelnut Flavoured Syrup.
6. Blend for 35 seconds.
7. Transfer the frappe on a 16 oz cup.
8. Add whipped cream on top.
9. Drizzle with Easy® Chocolate Flavored Syrup and sprinkle it with Easy® Sparkle Gold Sparkle.