Frappe: How to guide . . .
A frappe is a frothy cold coffee usually served in the hot months of the year. A perfect way for everyone to get their coffee fix in the heat. There’s a bit more background on this in my post about these infamous drinks if you want to read more.
Equipment
I use a stand mixer which I originally bought in Cyprus decades ago. This is my old faithful and is worth an investment if you are partial to these or making whipped treats. They were previously hard to come by in the UK but now there are multiple types available. If you do make sure to buy one with a decent motor and ones which do not rely on standard batteries as they often get very hot quick and loose power. A few decent ones on the market are included below:
Stand Whisk:
Hand Whisk:
If you don’t have a whisker you can easily “whip” on of these using a food processor, smoothie maker or even in a bottle or container given a good shake to froth the foam mixture together.
Portions: 1 Large Glass (400ml)
Prep time: 2 minutes
Ingredients
1.5 tsp instant coffee powder
1 tsp sugar / Powdered Sweetener*
100ml cold water
75ml Milk
Handful of ice cubes
- Spoon the instant coffee and sugar / sweetener into a large glass.
- Add 60ml of cold water and whisk the coffee mixture until it forms a thick foam which holds its shape. It should rise to about 1/2 the glass height
- Add the ice to the foam mixture and pour over the milk and the rest of the water.
- Add a straw and enjoy.
See how it’s done below:
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