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The Frappé (mocktail, coffee, ) - The Frappé, a simple blend of coffee, milk, and sugar, belongs to the Coffee Cocktail family. Originating in Greece in the early 20th century, it's a refreshing, iced beverage popularized by the Nescafé brand, providing a delightful jolt of caffeine.

The Frappé

0.5 Cup Black Coffee
0.5 Cup Milk
1-2 Tsp Sugar
Mix together.
Blend at highest blender speed for about 1 minute.
Pour into a glass and drink with a straw.
Notes: This works best if everything is cold (if you make fresh coffee, mix it with the milk and let it sit in the fridge for 1/2 hour.
If it is not frothy, add more milk, or even just some more milk powder.
The froth gradually turns to liquid at the bottom of the glass, so you will find that you can sit and drink this for about 1/2 hour, with more iced coffee continually appearing at the bottom.
Very refreshing.
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The Frappé

mocktail coffee mocktail, coffee, , Mocktail Cocktail 1 serving

The Frappé, a simple blend of coffee, milk, and sugar, belongs to the Coffee Cocktail family. Originating in Greece in the early 20th century, it’s a refreshing, iced beverage popularized by the Nescafé brand, providing a delightful jolt of caffeine.

What does the The Frappé taste like?

The Frappé is a refreshing and invigorating blend of coffee, milk, and sugar. The coffee provides a rich, robust flavor with hints of bitterness, while the milk adds a creamy smoothness and balances the intensity. The sugar contributes a sweet, satisfying touch, complementing the coffee’s natural sweetness. Overall, the Frappé offers a delightful combination of caffeine kick, creamy texture, and balanced sweetness.

What tips do you have when making the The Frappé?

For a perfect Frappé, use strong, freshly brewed coffee. Don’t skimp on the sugar! A good ratio is 1:1 coffee to milk, but adjust to your liking. Blend until frothy and smooth, but watch out for ice crystals. A good tip: Use a blender with a tamper to ensure everything’s crushed evenly. Chill your glasses beforehand for a refreshing treat.

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