YIELD: Makes 3 (12 oz.) servings

INGREDIENTS

8 fl. oz. – mocha cold brew concentrate

8 fl. oz. – whole milk

6 fl. oz. – Honey-Almond Condensed Milk (recipe below)

2 cups – ice, or as needed

honey, for garnish

Honey Whipped Cream (recipe below), for garnish

Honey-Almond Brittle Dust (recipe below), for garnish

For Honey-Almond Condensed Milk:

4 fl. oz. – Natural honey

2 fl. oz. – sweetened condensed milk

1/2 tsp. – vanilla extract

1/4 tsp. – almond extract

For Honey Whipped Cream:

16 fl. oz. – heavy whipping cream

2 fl. oz. -Natural honey

1 tsp. – vanilla extract

For Honey-Almond Brittle Dust:

1/2 cup – granulated sugar

1/2 fl. oz. – water

2 fl. oz. – Natural honey

1 cup – sliced almonds, toasted

DIRECTIONS

In a blender, combine cold brew concentrate, milk, Honey-Almond Condensed Milk, and ice until well combined.

Drizzle honey along the inside rim of the serving glass and allow to drip down the sides. Pour frappe into glass and top with Honey Whipped Cream and a sprinkle of Brittle Dust.

For Honey-Almond Condensed Milk:

In a small bowl, combine honey, condensed milk, vanilla and almond extract with a whisk or spoon until well combined. Refrigerate at least 8 hours or until service.

For Honey Whipped Cream:

In a liquid measuring cup with spout, combine whipping cream, honey and vanilla until honey is incorporated.

Pour into an ISI can and charge, Refrigerate until service.

For Honey-Almond Brittle Dust:

In a small, heavy pot, melt sugar, water, and honey over medium-high heat, stirring occasionally, until a candy thermometer reaches 310°F, or a hard-crack temperature.

Add sliced almonds and stir to combine.

Immediately transfer to a well-greased baking sheet, spreading into a thin, even layer with a spatula. Set aside to dry.

When fully hardened, break brittle into pieces. Pulse brittle pieces in a food processor until sand-like consistency.

Store in an airtight container until service.