Name: Godiva Mocha Frapp
Ingredients: 2 oz Dark roast coffee; 6 tb Unsweetened cocoa; 6 tb Sugar; 1 qt Coffee ice cream; 1 1/2 c Milk

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy		Beverages, Desserts	1	Servings

INGREDIENTS

2	oz	Dark roast coffee
6	tb	Unsweetened cocoa
6	tb	Sugar
1	qt	Coffee ice cream
1 1/2	c	Milk

INSTRUCTIONS

Brew strong coffee using 4 cups cold water. Whisk together the cocoa and
sugar. Whisk in to the hot coffee. Cool then chill. In batches combine the
cold coffee, ice cream and milk in a blender and process until blended and
foamy. Fill 8 to 10 soda glasses with frapp mixture. Sift cocoa powder over
the tops and serve with straws. The recipe originally called for Godiva
Special Roast coffee but I think it's just a darker roast. This recipe was
found at the Godiva Chocolate site.
Posted to MM-Recipes Digest  by "William J. Scherer" <bspro@spacestar.net>
on Apr 27, 1998

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