Belgian Spiced Cookie Frappe

Chef: Mia Hackney Vitamix Sous Chef

Ingredients

• 480ml milk (or plant-based milk)
• 55g Belgian spiced cookie butter
• 2 tsp instant espresso powder
• 300g ice cubes

Directions

1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
2. Start on the lowest speed, then quickly increase to Variable 9.
3. Blend for 30–40 seconds, or until smooth and frosty.
4. Pour into glasses and serve immediately.

Recipe Notes

• For an indulgent finish, melt a couple of tablespoons of cookie butter and use it to rim the glasses.
• Top with whipped cream and crushed Belgian spiced cookies before serving.
• Use your favourite plant-based milk for a dairy-free alternative.