Hi all,
Long time lurker - first time recipe poster...
Anyhoo, how about a cold drink recipe to try out? I have a large family, and with all of the delightfully (*cough*) warm weather that Brisbane has been enjoying, I thought Id share my Frappe mix that I make daily and hopefully gain some feedback!
So, youll need the following equipment (on the cheap):
A blender (duh! I use an elcheapo Mistral that still blends the ice very nicely - but probably not for long...)
600ml jug (for measuring)
Tablespoon (again for measuring - and for eating the froth if you so desire - and I desire!)
And the following ingredients:
Double shot of Espresso (anywhere between 40mls to 100mls - that should cover the argument range of espresso volumes for doubles. And I use the word should... Mines around 70mls)
~500ml jug of ice
~750mls of milk (or one and a half jugs -ish)
4 tablespoons of Sunshine Full Cream Milk Powder (to offset the melted ice making it too watery, and to add some additional body and creaminess to the Frappe)
2 tablespoons of sugar (or 3 if you like it sweet. Trust me, four doesnt disolve...)
Method (and keep in mind that the mix will certainly increase in volume):
Add the ice to the blender
Add the cold milk to the blender
Brew then add the Espresso to the blender
Add the milk powder
Add the sugar
Pulse until the ice starts to break up
Blend until you cant really hear the ice being blended
Pour into lovely BIG tumblers (with some more ice to keep it at brain-freeze temperature)
Options:
If you like it strong, make it a double double shot of Espresso (Quad??? So thats what they were thinking with the Sunbeam EM6900 baskets!!!)
If you like it sweet, add some more sugar (helps the spoon to stand by itself...)
If you like it any other way - well, Enjoy! Add some chocolate (I make a chocolate version for my two kids who dont *yet* like coffee...), or vanilla essence, or sobrietary reducing liquids...
History:
Tried iced coffees with Ice Cream, but they didnt stay very thick for long.
Youngest daughter brought home a recipe for the ice blended version but without the milk powder and instead used instant coffee. Got me thinking...
Tried it with my Espresso (arcing up the Giotto for a cold drink - whatll they think of next!)
Still thought that it wasnt very thick, and tasted watery...
Wandering through the coffee section of my local supermarket and saw the milk powder - which promised thick, rich and creamy milk - just add water. Light came on...
Tried it with all of the above ingredients and Viola.
Milk usage has skyrocketed...
Hooroo,
Ken
Long time lurker - first time recipe poster...
Anyhoo, how about a cold drink recipe to try out? I have a large family, and with all of the delightfully (*cough*) warm weather that Brisbane has been enjoying, I thought Id share my Frappe mix that I make daily and hopefully gain some feedback!
So, youll need the following equipment (on the cheap):
A blender (duh! I use an elcheapo Mistral that still blends the ice very nicely - but probably not for long...)
600ml jug (for measuring)
Tablespoon (again for measuring - and for eating the froth if you so desire - and I desire!)
And the following ingredients:
Double shot of Espresso (anywhere between 40mls to 100mls - that should cover the argument range of espresso volumes for doubles. And I use the word should... Mines around 70mls)
~500ml jug of ice
~750mls of milk (or one and a half jugs -ish)
4 tablespoons of Sunshine Full Cream Milk Powder (to offset the melted ice making it too watery, and to add some additional body and creaminess to the Frappe)
2 tablespoons of sugar (or 3 if you like it sweet. Trust me, four doesnt disolve...)
Method (and keep in mind that the mix will certainly increase in volume):
Add the ice to the blender
Add the cold milk to the blender
Brew then add the Espresso to the blender
Add the milk powder
Add the sugar
Pulse until the ice starts to break up
Blend until you cant really hear the ice being blended
Pour into lovely BIG tumblers (with some more ice to keep it at brain-freeze temperature)
Options:
If you like it strong, make it a double double shot of Espresso (Quad??? So thats what they were thinking with the Sunbeam EM6900 baskets!!!)
If you like it sweet, add some more sugar (helps the spoon to stand by itself...)
If you like it any other way - well, Enjoy! Add some chocolate (I make a chocolate version for my two kids who dont *yet* like coffee...), or vanilla essence, or sobrietary reducing liquids...
History:
Tried iced coffees with Ice Cream, but they didnt stay very thick for long.
Youngest daughter brought home a recipe for the ice blended version but without the milk powder and instead used instant coffee. Got me thinking...
Tried it with my Espresso (arcing up the Giotto for a cold drink - whatll they think of next!)
Still thought that it wasnt very thick, and tasted watery...
Wandering through the coffee section of my local supermarket and saw the milk powder - which promised thick, rich and creamy milk - just add water. Light came on...
Tried it with all of the above ingredients and Viola.
Milk usage has skyrocketed...
Hooroo,
Ken


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