Icy Espresso Frappe

• 2 cups hot, strong, freshly brewed espresso
• 6 tablespoons sugar, or more to taste
• 3 cups finely crushed ice or ice cubes
• 1/2 cup whipping cream
• A blender and a food processor, if needed
• 4 tall glasses, chilled, and 4 long spoons

1. While the espresso is hot, stir in 5 tablespoons sugar (or to taste).
2. Let the coffee cool to room temperature.
3. If you dont have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits.
4. Return the crushed ice to the freezer.
5. Whip the cream, with a tablespoon of sugar if you like, until smooth and holding soft peaks.
6. Keep it chilled.
7. When espresso is thoroughly cool, pour it into the empty blender jar.
8. Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.
9. Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice, and top with a mound of whipped cream.
10. Serve right away, with a long spoon.

espresso, sugar, crushed ice, whipping cream, processor, glasses

Taken from www.epicurious.com/recipes/food/views/icy-espresso-frappe-384343 (may not work)