Cold Brew Cocoa Chill

By Eric Brown

Cold Brew Cocoa Chill: a slushie recipe for Ninja SLUSHi FS605 (112oz mix). 6 ingredients, 3 servings.

Serves 3 · Sized for Ninja SLUSHi FS605 (112oz mix)

Ingredients

• 12 oz cold brew coffee (cooled to room temp)
• 6 oz whole milk
• 2 oz allulose syrup
• 0.5 oz unsweetened cocoa powder (sifted)
• 1 oz heavy cream
• 0.5 oz vanilla extract

Method

1. Sift cocoa powder into a small bowl with 1 oz warm water to dissolve; let cool to room temperature.
2. Pour cold brew, milk, allulose syrup, dissolved cocoa, heavy cream, and vanilla into the FS605 Max bowl.
3. Select Frappé mode and run until frozen (45–60 minutes; stir halfway if accessible).
4. Serve immediately in chilled glasses.

Garnish: Cocoa powder rim

More slushie recipes

• Creamy Caramel Cold-Brew Frappé (Low-Sugar)
• Flawless Coffee Frappe Slush
• Pineapple Coconut Malibu Slush
• Pineapple Coconut Rum Slush
• Pina Colada Slush
• Green Apple Dragonfruit Slush

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