I call this drink the Cuban Iced Chocolate Frappe recipe because it’s inspired by that stupendous chocolate concoction I had in Old Town Havana when I visited Cuba but I don’t know where it’s really from or exactly how to make it. What I do know is that I’ve made my best approximation and that it’s frothy, not too sweet, and deeply, darkly chocolatey, which, for a chocoholic like me, is enough to know it’s worth making.
Cuban Iced Chocolate Frappe Recipe
- 2 cups vanilla almond milk or your favorite nut milk
- 1/3 cup cacao nibs
- 2/3 cup packed dark brown sugar or honey or maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cold water or almond or oat milk
- 1 teaspoon kosher salt
- 1 1/2 cups ice cubes plus more for serving
- Chocolate shavings or whipped coconut cream for serving (optional)
- Heat almond milk and cacao nibs in a small saucepan over medium heat until just simmering; remove from heat and let steep until well flavored, about 15 to 30 minutes.
- Combine milk, cacao nibs, and remaining ingredients except chocolate shavings and whipped cream in a blender and process until smooth, at least 30 seconds. Serve over ice cubes with whipped cream or chocolate shavings, if you like.