I am not much of a coffee drinker but my sons are; cappuccino in winters and frappuccino in summers. Wait! Am I allowed to use the word frappuccino? Or do I smell a lawsuit? Fine, I will go with frappe then. So making coffee is something I do daily, twice a day everyday. Most of the times it is simple latte style because big boys need to meet their daily dairy intake and sometimes I surprise them with something fancy.
We have spent few years in Saudi Arabia which is a coffee drinking nation, like other Arab countries. Their traditional coffee is different and this coffee is nothing like what they make. However, there are many international coffee franchises there. There was one at the roadside which served only one flavour in iced coffee option and it was called “Coffee Toffee”. I absolutely loved it! It used to keep me awake during long drives ( I wasn’t driving there but an alert second seater is equally important). This recipe is to cherish the memories of Coffee Toffee. I added an extra element, hazelnut spread. Why? Because I enjoy messing with people’s taste buds and it makes them go,” Hmmm, its not just Toffee”.
I used espresso but instant coffee will work well too. You can make the espresso several hours before, keeping chilled in refrigerator. If you are making it at the last moment, make strong espresso or instant coffee in almost half the suggested amount of hot water and add ice cold water. Chilled ingredients and good amount of crushed ice will give thick, smooth and frothy coffee.
ingredients: (about 2 servings)
1 cup hot water
2 tsp espresso or instant coffee powder
1/3 cup caramel sauce
2 tbsp Nutella
1/8 tsp salt
1 cup ice cubes
75 ml whipping cream
1 1/2 tbsp icing sugar
caramel sauce to drizzle
Make espresso using a coffee machine or dissolve instant coffee in hot water. Refrigerate for 2-3 hours until chilled. This step can be done several hours before you plan to make the beverage.
Beat whipping cream in a small bowl until soft peaks form. Add icing sugar and beat for 10 more seconds. Refrigerate. Keep serving glasses ready. In a blender combine chilled espresso, caramel sauce, Nutella, salt and ice cubes. Blend well, about 90 seconds. Pour into glasses and garnish with whipped cream, drizzled with some extra caramel sauce. Serve immediately.
Note: If you want milder flavour, add 1/3 – 1/2 cup of milk or 1/3 cup of milk + 1-2 tbsp cream to the blender. You can substitute Nutella with few drops of hazelnut essence or 1 tsp vanilla essence if you don’t want the nutty kick.