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.
𝗩𝗔𝗡𝗜𝗟𝗟𝗔 𝗣𝗘𝗣𝗣𝗘𝗥𝗠𝗜𝗡𝗧 𝗖𝗢𝗙𝗙𝗘𝗘 𝗙𝗥𝗔𝗣𝗣𝗘 𝗪𝗜𝗧𝗛 𝗖𝗛𝗢𝗖𝗢𝗟𝗔𝗧𝗘 𝗦𝗬𝗥𝗨𝗣 𝗪𝗔𝗟𝗟𝗜𝗡𝗚
1. In a 16oz cup with ice, add water until the cup is half full.
2. Pour 3 pumps of Easy® Coffee Espresso.
3. Transfer into the blender pitcher.
4. Add ⅓ cup of Easy® Cream Base, 1 pump of Easy® Signature Peppermint Flavoured Syrup, and 2 pumps of Easy® Signature Vanilla Flavoured Syrup.
5. Blend it for 35 seconds.
6. Add Easy® Chocolate Flavored Syrup to a 16oz cup for walling.
7. Pour the frappe mixture into the cup and top with whipped cream.