User Guide
COFFEE FRAPPE
3 scoops Vanilla ice-cream
1 cup Ice
1 cup Brewed Coee, chilled
½ cup Milk
2 tbsp Sugar Syrup
120ml Irish Cream Liqueur
Whipped Thickened Cream
Cocoa powder
Place all ingredients except cream and cocoa into the blender jug and blend on low speed.
Gradually increase the speed to maximum until well combined. Pour into a glass, top with
whipped cream and a dusting of cocoa. Serve.
Note: Sugar syrup consists of equal parts sugar and water brought to a boil in a saucepan and
allowed to cool.
Tip: Whip the cream in the blender before preparing the drink using the “Whipped Chantilly
Cream” recipe in this book.
CHOCOLATE MARTINI MOCKTAIL
1/3 cup Cocoa
¾ cup Sugar
½ cup water
Place cocoa, sugar, water, and vanilla in a saucepan and bring to the boil, stirring. Allow to cool.
Place 3 tbsp of the chilled chocolate sauce, milk and ice into the blender jug and blend on low
speed.
Gradually increase the speed to maximum until well combined. Serve.
LEMON & LIME SLUSHY
4 Lemons, juiced
4 Limes, juiced
1 cup Sugar syrup
1 cup Ice
Water
½ tsp Vanilla extract
1 cup Milk
½ cup Ice
Place all ingredients into the blender jug and blend on low speed. Gradually increase the speed
tomaximum until well combined. Serve.
Note: Sugar syrup consists of equal parts sugar and water brought to a boil in a saucepan and
allowed to cool.
CRUSHED ICE
Ice
Water
Place the desired amount of ice into the blender jug and cover with water.
Pulse 3 times quickly. Strain.