A perfect marriage of Greek coffee and Irish spirit!
March in Montreal is a lovely time; the snow promises to begin melting, the days are longer and the weather warmer. Although we look forward to seeing green grass again, even if winter is stubborn and decides to stick around, by mid-March we are seeing green elsewhere, and everywhere. And, we’re all Irish, even if it’s just for a little while.
This year marks the 196th annual St. Patrick’s Day parade, and it promises to be grand and green. The queen and her court have been selected for the parade, the route downtown has been identified, and those of us who will be watching already have our leprechaun ears and four-leaf clover sun-glasses ready.
Although everyone seems to be Irish on St. Patrick’s Day, our husbands are actually of Irish descent. And because we are good wives, we like to help mark this special day with food and drink which is linked to their Irish heritage. This year again we plan to serve dinner with a fresh loaf of Irish soda bread. We have previously shaken things up with our delicious Frappé coffee with Bailey’s Irish cream, like a regular frappé…but better, because, alcohol. This year we decided to do something a little bit different. In part inspired by our husbands’ love of chocolate mint, and in part by the lovely green colour of creme de menthe liqueur, we came up with this…a Greek frappe coffee flavoured with chocolate mint. A perfect marriage of flavours, and cultures, just like ours 🙂
The best coffee to use to make your frappé is instant Nescafe coffee. If you have an official frappé shakers great, but it’s really nothing more than a plastic, cup-like container with a screw on lid, and a small, spout-like opening. If you don’t happen to have an official frappé-maker, don’t worry. Any container with a 1 – 2 cup (250 – 500 ml) capacity will work. In a pinch, we have made frappés using mason jars, old mayonnaise jars, and salad dressing shakers. They all work quite well. Alternatively, if you have an electric frother, you can use that. This tends to make a thicker froth layer, which many people enjoy.
Mint chocolate frappe
- 1 cup milk
- 1 tbsp chocolate syrup
- 4 ice cubes
- 2 tsp instant coffee
- 1 tsp sugar
- 1/4 cup cold water
- 1 tbsp creme de menthe liqueur
- mint sprig for garnish
- In a cup, combine the milk and chocolate syrup and stir well to combine. Set aside.
- In the glass from which you will enjoy your frappe, add 4 - 5 ice cubes.
- In your frappe shaker, combine the instant coffee, sugar and 1/4 cup water. Shake well until your shaker is almost complete froth.
- Pour this froth into your glass over the ice. Pour the chocolate milk which you have made into your shaker and swirl it around to capture the rest of the froth (which may be sticking to the side of your shaker) and pour this into your glass.
- Top your glass with more cold water until your glass is almost full.
- Pour the creme de menthe into your glass; it will leave a bit of a green colour on your froth. Use a straw or a stir stick to mix gently, being careful not to over mix and destroy your froth.