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Frappe recipe to try

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  • Frappe recipe to try

    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

  • #2
    Re: Frappe recipe to try

    Thanks Ken.

    Have you tried an affogato or variation of that? A shot of espresso straight on a scoop of good quality ice cream. The longer you spend on it, the thicker it gets. I must try it with gourmet coffee flavoured gelato. Mmmmm . . .

    Cheers,

    Rob

    Comment


    • #3
      Re: Frappe recipe to try

      Havent tried this for years, but my parents would often make a cold espresso in summer.

      Sounds terrible, doesnt it?---a drink meant to be consumed immediately at near boiling temperature, deliberately allowed to go cold.

      But my recollection is they were very ejoyable. Just an espresso -- no milk or anything else, sugared to taste ---made on a stove-top, put in the fridge and drank when cold.

      Obviously much easier on the calories than swamped with copious quantities of cream and milk.

      Robusto



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      • #4
        Re: Frappe recipe to try

        The true Greek-style frappé is made with instant coffee, water, sugar, and, if desired milk.  As an espresso fan I would ordinarily be ashamed to be praising a drink made with instant coffee.  But the frappé is so good and the Greek culture behind it so fascinating that I even co-wrote a new book about it called Frappé Nation.  The trick when mixed a frappé is to start with coffee and only a little bit of water before shaking.  This highly concentrated solution produces the sensationally creamy foam that is the hallmark of a frappé. The standard recipe basically it calls for you mixing one part instant coffee (and sugar to taste) with five parts water before adding ice, additional water, and milk.

        Which instant coffee to use is another issue.  The Nescafé blends sold in Australia are not the same as the ones sold in Greece and customarily used for frappé.  But the difference is one of taste, not foam.

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        • #5
          Re: Frappe recipe to try

          The Greeks use Nescafé instant and the recipe is pretty much as stated above.

          I couldnt tell the difference between Nescafé there or here.

          (It looks like dans been making a few promotional posts all over the web in the last few days.)

          Comment


          • #6
            Re: Frappe recipe to try

            I think we would need to organize a taste test between Greek and Australian Nescafés. Even Nescafé acknowledges the products are different. On the other hand, the processed taste of instant coffee is pronounced, so maybe its difficult to detect the subtle differences between the blends. Here, regardless, is my recipe for a Greek-style frappé:

            Makes 1 serving

            2 teaspoons instant coffee, preferably Nescafé
            2 teaspoons granulated sugar
            cold water
            1-2 tablespoons evaporated milk or regular milk, optional

            1. Place the coffee, sugar to taste, and 1/4 cup (60ml) water in a shaker, jar, or drink mixer. Cover and shake well for 30 seconds or, if using a standing or hand-held drink mixer, process for 10 seconds to produce a thick, light-brown foam.

            2. Place a few ice cubes in a tall glass. Slowly pour the coffee foam into the glass. Add a little milk, if desired, according to taste. Fill with cold water until the foam reaches the top of the glass. Serve with a thin, bendable straw and glass of cold water on the side.

            Comment


            • #7
              Re: Frappe recipe to try

              Thanks dans

              Comment


              • #8
                Re: Frappe recipe to try

                Originally posted by dans link=1137118462/0#5 date=1163153247
                I think we would need to organize a taste test between Greek and Australian Nescafés. Even Nescafé acknowledges the products are different. On the other hand, the processed taste of instant coffee is pronounced, so maybe its difficult to detect the subtle differences between the blends.
                Be that as it may,

                I have not the slightest interest or inclination to step down to any beverage made from instant. No matter what it is mixed with in order to make it palatable, it still tastes like instant and leaves that God-awful after-taste in your mouth for ages afterwards..... Just not worth the pain when it only takes me 5 minutes to knock up a glorious Affogato with the best and freshest beans that money can buy ,

                Mal.

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                • #9
                  Re: Frappe recipe to try

                  Why use instant at all for the Frappe? Ive made them with CP coffee, espresso and stovetop espresso. Ive also had a greek style frappe where the coffee came from an Ibrik (or does that then make it a turkish style frappe? that puzzle is bound to keep middle east tensions humming).

                  I think the use of instant coffee came about for the same reason instant always arrives - short cuts.

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                  • #10
                    Re: Frappe recipe to try

                    Spot on grendel [smiley=thumbsup.gif],

                    Mal.

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                    • #11
                      Re: Frappe recipe to try

                      Originally posted by Thundergod link=1137118462/0#4 date=1163152704

                      (It looks like dans been making a few promotional posts all over the web in the last few days.)
                      Take it easy guys, he is baiting us :

                      Comment


                      • #12
                        Re: Frappe recipe to try

                        Originally posted by grendel link=1137118462/0#8 date=1163171448
                        Ive also had a greek style frappe where the coffee came from an Ibrik (or does that then make it a turkish style frappe? that puzzle is bound to keep middle east tensions humming).

                        I think the use of instant coffee came about for the same reason instant always arrives - short cuts.
                        In Greek its call a Briki. Therefore it would be a Greek coffee.

                        As for why instant? The Greeks dont do anything the hard way.

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