Caramel Espresso Frappé
Caramel Espresso Frappé
yields approximately 3 ½ cups
Ingredients:
1 cup skim milk
½ cup brewed espresso (or double-strength coffee), chilled
¼ cup caramel sauce/sundae topping
¼ cup hot cocoa mix
2 cups ice cubes
Directions:
1. Combine ingredients and, using The Quiet One, choose program 3.
Courtesy of Vitamix
As Editor-in-Chief of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].
