Recipe for 4 persons

Ingredients
4 egg yolks
4 cups of espresso
14 ml Nevella Stevia liquid sweetener
400 ml whipped cream
200 ml soy milk
1 vanilla bean
Nevella Stevia liquid sweetener

Preparation
Whip the egg yolks with the espresso over a hot-water bath. Add the Nevella Stevia liquid sweetener. Let the mixture cool down and then gently fold in the whipped cream. Pour into glasses and put the glasses into the freezer.
Take the milk coffee out of the freezer 10 minutes before serving it. Add Nevella Stevia liquid sweetener (depending on taste) and pulp of the vanilla bean to the soy milk, gently warm up the milk and whip it, until it is foamy. Pour the milk foam over the coffee frappé and serve it.

Nutritional values per drink
Kcal: 324
Proteins: 14.3 g
Carbohydrates: 1.8 g
Fat: 29.5 g