Mocha Frappe and a Visit to Max Brenner’s.

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It is tradition in our house that before school starts, each child gets a special day with Mommy. This year my 6 year old, Zach and I headed into Philly. Zach’s pick was Monk’s Cafe for lunch (we both love the mussels and burgers there) and the Archaeology Museum on University of Pennsylvania’s campus. We also had the special treat of having Daddy join us for lunch and the museum. Hubby had a meeting in the city that morning so we hopped a ride. While he was in the meeting I surprised Zach with mid-morning treats at Max Brenner’s, a chocolate cafe and a walk in Rittenhouse Park.

If you have never been to a Max Brenner’s – GO! It was amazingly yummy. Zach (and I) were in heaven. Zach ordered the Chocolate Syringe, which is a large syringe filled with a chocolate potion served on a platter with gummy bears. He loved it. It was like squirting a liquid truffle in your mouth. To compliment his chocolate bliss, Zach ordered a chocolate milk. Seriously, the best chocolate milk I have ever tasted. It was served in a cool glass with pictures (that went with a story in the menu about Max Brenner) and a metal straw.

I ordered a Mocha Frappe. Incredibly delicious iced thick drink with espresso and milk chocolate. One of the yummiest concoctions I have had the pleasure to drink. I decided I must try to recreate this at home. Below is my version. We cannot wait to go back in the winter to sample some of their incredible looking hot chocolate beverages.

Recipe: Mocha Frappe

Ingredients

  • 8 oz. Strongly Brewed Coffee – cooled
  • 1/4 cup Heavy Cream
  • 1.5 oz. Bittersweet Chocolate (70% Cacao) – chopped
  • 2 tsp sugar
  • Ice

Instructions

  1. In a double boiler or a heatproof bowl set over a pan of boiling water gently heat the cream while stirring. Do not let it boil.
  2. When the cream is heated add in the chocolate, stirring constantly until almost completely melted.
  3. Remove from heat continuing to stir until it is completely melted and glossy.
  4. Stir in sugar to the chocolate mixture and allow it to cool.
  5. Pour cooled coffee, cooled chocolate mixture and ice into the blender. Whip.
  6. Pour into a glass and add a straw.

Quick Notes

I like to use Scharffen Berger chocolate.

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