Espresso Cream Freeze

By @ldhunt324

Espresso Cream Freeze: a slushie recipe for Ninja SLUSHi FS301 (64oz mix). 6 ingredients, 6 servings.

Serves 6 · Sized for Ninja SLUSHi FS301 (64oz mix)

Ingredients

• 16 oz strong brewed coffee, chilled
• 24 oz whole milk, chilled
• 8 oz heavy cream, chilled
• 6 oz simple syrup (1:1 sugar:water)
• 2 oz chocolate syrup
• 1/2 tsp vanilla extract

Method

1. Brew strong coffee and chill in refrigerator for at least 30 minutes.
2. In a separate container, whisk together chilled milk, heavy cream, simple syrup, chocolate syrup, and vanilla extract until well combined.
3. Pour chilled coffee into the mixture and stir thoroughly.
4. Pour combined mixture into Ninja Slushi pitcher up to the 64 oz max fill line.
5. Set machine to Frappé mode and start. Slush will be ready in 35–45 minutes when the motor sound changes pitch.

Garnish: Cocoa powder rim and whipped cream

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