How To Make The Ultimate Frappe – Part 2

Thanks for reading our article. You must have noticed the huge increase in the number of outlets offering frappes and frappuccinos, particularly during the spring and summer months. If companies like McDonald’s and Costa Coffee are selling them, then you can be sure that everyone else will follow.

Whether you want to know how to make a frappe so you can serve them to your customers or just to enjoy one at home on a hot summer day, this article is designed to make life as easy as possible and have you making the ultimate iced drinks in no time!

Before we start, I should probably clear up something which we’re asked by our customers quite regularly. What is the difference (if any) between a frappe and a frappuccino? You’ll see frappes sold in McDonald’s and frappuccinos sold in Starbucks.  Put simply, a frappuccino is a fancy frappe loaded with whipped cream, syrup and sometimes chocolate sauce. Frappuccino is actually a registered trademark of Starbucks, so think of it as the difference between a burger and Big Mac, whereas the frappe was an accidental invention originating in Greece, and outside of the USA, is usually served as a flavoured, iced, milk-based drink without all the toppings.

Frappe 

So let’s drop the Frappuccino as it’s simply a trademark name, and concentrate on how to make an amazing, grown-up and delicious frappe…..

1.  Take a 12oz tumbler and fill it near to the top with ice cubes
2.  Pour milk over the top of the ice and up to the top of the glass
3.  Empty the contents of the glass into your blender
4.  Add a scoop of frappe mix to your blender. There are a wide number of flavours to choose from, so pick your favourite.
5.  If you want to add a further shot of flavouring syrup, then do it at this point, but don’t add any cream or extra sugar.
6.  Blend until smooth and pour back into a glass.
7.  You can add any additional touches at this point, and there are no rules – try chocolate shavings, a little whipped cream or a drizzle of sauce.

When topping your frappe, remember that sometimes less is more. A frappe served to you in America will be loaded with whipped cream and look more like a Knickerbocker Glory than an iced drink and will be impossible to consume without a spoon. European tastes are a little different, and a lot of customers seem to prefer skipping the toppings altogether, despite what you might find served in a McDonald’s or Starbucks (and no prizes for knowing the nationality of both these companies!)

There are a lot of great flavoured frappe powders available to buy that take all the effort out of making these drinks, from standard vanilla and chocolate to sticky toffee (one of our favourites). Alternatively, if you don’t have a blender, don’t worry – there are now some liquid frappes available in cartons, pre-mixed so all you need is a cup of ice cubes and just pour the frappe over them and serve.

Don’t be afraid to experiment a little too – unlike coffee, there is so much interpretation around of what a frappe should actually be that you can pretty much come up with anything based on the above recipe, and so long as you (or your customers) like it, then who is to say it’s wrong?

We hope you’ll soon be serving the best iced drinks in town, and if you happen to end up inventing something totally amazing, don’t keep it to yourself! Let us know and we’ll share it with everyone.

A1 Coffee