Beat everything in the shaker or with a mixer until foamy - the frappe has to be very airy and has to be served immediately. It`s an old classic in our restaurants.
Variations:
if there is no chocolate ice cream available - just take chocolate powder and ice cubes
There are two types of chocolate tiger in Switzerland: the chocolate types (Caotina, Caillier etc.) or the ov types (Ovaltine) - they also taste delicious.
Ingredients
Print Recipe
Pin Recipe