Category: Frappe

Making Your Own Mocha Frappe’

Mocha Frappe

I’ve got a powerless spot for those frosty icy chocolate enhanced cafe drinks. You know the ones sold at Starbucks, Sonic & now even at Mcdonald’s secured in hills of tasty cream? They’re all around! Also they take a fortune provided that you get one on a normal groundwork whatsoever. At that point attempt duplicating that by two if your mate needs one! So what’s a shoddy cash shrewd young lady like me to do? Make your own particular! I discovered this formula in a ladies’ magazine (sorry I don’t know which one) and have been clutching it for the last couple of months simply sitting tight for our first hot day to amaze Dh with a chilly treat.

This weekend ended up being the ideal chance to attempt it out. I was a spot suspicious at the outset. There are just 5 to 6 fixings in this formula. Had I truly been paying 3 or 4 bucks for something this simple? I suspect as much. Also provided that you as of recently drink java and have a bit extra every time then you are now one stage ahead. Attempt it for yourself and see what you consider…

Frosted Mocha Frappe’

1/3 c. chilly solid fermented espresso (just utilize a little more if utilizing consistent quality java)

1/3 c. entire milk (or provided that you need to bring down the fat/calories attempt 2% milk)

1 Tbsp. chocolate frappe powder (or to taste)

2 tsp. sugar

1 c. ice 3d squares (I recently utilized the pulverized ice emphasize on my cooler to be thoughtful to my somewhat old blender. I would truly cherish this one. Any suggestions?)

Cool Whip or Whipping Cream (discretionary)

Chocolate Shavings for Gar

Consolidate all the fixings in a blender and blend until smooth and the ice is totally squashed. In the event that you are utilizing genuine whipping cream it will take something like 3-4 minutes utilizing a handheld blender on high  to get semi-solid tops to structure.

Espresso Freddo vs. frappe

Filter coffee, cappuccino and the classical Greek coffee are perfect choices in the winter, but when it’s 35 degrees Celsius outside, they are not very pleasant. What are the most delicious types of coffee we prefer in the summer and how can we enjoy them the best?

Coffee Frappe

Frappe – the favourite coffee of all Greeks

Most people associate the traditional “Greek” frappe with sitting in one place, backgammon and relaxation. A little milk, sugar and lots of ice, it cools us down while we stir it light-heartedly with the straw. It was discovered in 1957 by Dimitrios Vakondios at the Thessaloniki International Fair, when he could not find hot water for his coffee and tried to mix it in a shaker with cold water. We are very grateful to this “discoverer”!

How to enjoy it: with milk and sugar, it is an exceptional drink which quenches the heat and, in parallel, replaces the sweet taste of ice cream.

Filter Coffee

Espresso Freddo: a mini-sized icy delight

The Italians’ favourite coffee has a summer version, with lots of ice and light foam. Luigi Bezzera from Milan was the inventer of the espresso machine and he is highly respected by fans of this type of coffee. Espresso Freddo is served in a medium glass with lots of ice (preferably crushed) and sugar if you want.

How to enjoy it: In order to energise your nervous system, choose a sugar-free Freddo. If it’s too strong, add a pinch of sugar, but be careful not to spoil the flavour of the coffee.

ice coffee

Cappuccino Freddo: our greatest love

Today’s version of cappuccino was created in the 17th century when Venetian monks tried to dilute the classical Turkish coffee and added honey and milk to it. The coffee’s colour was reminiscent of that of the race of Capuchin monks and hence the name. The summer version of cappuccino is enriched with crushed ice and cold milk froth, creating a layer above the coffee. This is the biggest rival of frappe, but it is not as strong as frappe, since it is filtered.

How to enjoy it: You should be very careful not to put too much sugar and froth, since your coffee can become a calorie bomb … Put a little sugar, if you don’t like it black, and two fingers of froth.

coffee coffee

Cold Greek coffee – an alternative national delight

If you are a fanatical lover of Greek coffee, then we are happy to inform you that it is not necessary to forget it during the summer months. Instead, you can enjoy it in a cold version. Making it takes time, but if you like the taste, then it’s worth the effort. Make your coffee the way you make the hot one and then let it cool in the fridge. Then strain it through a filter and add ice. If you prefer it with milk, you can add a little.

How to enjoy it: in this case make your coffee just like the hot version. The taste is the same, but icy …

Ice Milk Coffee

Freddoccino: a ”dessert” with a little guilt

This is not exactly coffee, since it is more like a dessert. But you shouldn’t worry, because it is drunk in the summer and if you ignore the calories it contains, it gives us a cool delight at the beach or in the cafeteria in the afternoon. It is made from a dose of coffee, milk, sugar and chocolate. After combining the ingredients with a lot of ice in a blender, the drink is ready to serve and looks like a milkshake.

How to enjoy it: Most often, in cafes, freddoccino is made from instant mix, but if you want to enjoy it at home, you can mix a dose of coffee, some milk, 2 teaspoons of chocolate powder and a teaspoon of sugar.

Freddoccino coffee in catcher frappe

Frappe with Baileys: a double delight in a cup

Adding some Baileys to your classic frappe is an excellent summer choice. First, make a black frappe with no sugar or milk, then add a dose of Baileys. The alcohol and taste of coffee and cream in it which will highlight the flavour of your coffee and will make you relax, leaving a sweet aftertaste in your mouth.

How to enjoy it: although you can add sugar if you want, we recommend not to. Baileys itself is quite sweet and will give your coffee the necessary sweetness.

Espresso of caffe Minali

Espresso with ice cream: the perfect summer choice

Last but not least – the best of all choices. This is the most summery and sweetest choice because we deserve it! Just like frappe with Baileys, for this type of coffee all you need is a dose of ordinary espresso, with no sugar. Then, pour it gradually into a tall glass and add 1 or 2 balls of vanilla ice cream to it. Let the coffee slowly melt the ice cream and mix it. This coffee is also known as Ice (cream) coffee abroad and is very popular on hot days. The result is exceptional, delicious, aromatic, sweet and totally summery.

– See more at: http://www.grreporter.info/en/espresso_freddo_vs_frappe_best_types_coffee_summer/9388#sthash.dU0qH3pC.dpuf

Frappes and smoothies are for everyone

The notion of the frappe and the smoothie should be taken up by all catering outlets, not just coffee stores, suggests wholesaler after the Bean.

And help is at hand in Summer beverages arranged, a recipe booklet of signs and tips for making the best of frappes and smoothies released by the wholesaler to the coffee-house trade.

The smoothie is a broad blended crop drink, and whereas expert juice extract bars make them from new fruit, it is now widespread to find a liquid ‘smoothie groundwork’ which can simply be combined with water and ice.

Frappe and Smoothies
Frappe chocolate and smoothies

The frappe is a Greek creation (although Americans claim it for their own). It was created in 1957 when Nestlé was encouraging a sweets drink for children which was made by mixing with milk and agitating. A Nescafé worker improvised with instant coffee, milk, ice and a cocktail shaker, and invented what was later to be called ‘Greece’s nationwide drink’.

The modern frappe uses a coffee dust, ice and a blender, and after being championed by Starbucks, has become a staple part of the menu of all high-street coffee houses… but inquiringly has not come to wider into the catering part.

“Frappes and smoothies are mostly discovered in the coffee-shop part, where they have become a must-have list item,”confirmed by Coffee Catcher. “However, any location that is family-friendly can advantage from sales of smoothies and frappes, and the benefit is that parents like a alternative away from fizzy drinks or fruit sugary things!

“A caffeine-free vanilla frappe is a large groundwork for all sorts of things, and can be lower than utilising ice cream in milkshakes, particularly when you take the wastage, transport and storage issues into account. The sweets frappe is furthermore caffeine-free and large for children.

“For bars, a shot of Kahlua in a mocha frappe works a treat on a cocktail menu, as does Mangorita – mango smoothie, lime syrup and tequila. Hotels who start to offer these beverages would decisively be giving themselves a issue of difference!”

The booklet gives several suggestions of how frappes and smoothies can be conceived utilising flavoured syrups.

The 12oz dimensions is the most well liked in the café part for both frappes and smoothies. The expected trading price for a benchmark drink can be between RM8.00 and RM15.00, of which the cost is probably RM1.20 for the base blend, in addition to milk and ice.

One unusual recipe is for smoothie into which a triple-choc fudge cookie is blended.

“It’s not for dieters,” says Coffee Catcher, “but they combine easily and you get the delicious chocolateness of the biscuit coming through.”

Greek-Style Frappe

Frappe with Catcher Classico CoffeeFor the Greek who lives by this sensationally frothy iced coffee frappe and the non-Greek start who pledges by it, the way they drink their frappe—one, two, or more teaspoons (level, circular, or heaping) of coffee; with milk or black; unsweetened, medium-sweet, or super-sugary—is a issue of personal sign. Setting down exact amounts for its groundwork thus contradicts the frappe spirit. The amounts suggested underneath are best utilised only as a exodus issue; changes should then be made according to individual flavour and mood.

INGREDIENTS

  • 2 teaspoons Cassico coffee
  • 2 teaspoons sugar
  • Cold water
  • Ice cubes
  • 2 tablespoons evaporated or regular milk

DIRECTIONS

  1. Place the coffee, sugar, and 2 tablespoons cold water in a shaker, jar, blender, or drink mixer. Cover and shake well for 30 seconds, or, if using a blender, drink mixer, or handheld frother, mix for 15 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. Fill the glass with water, adding milk if desired. Serve the frappe immediately with a thin, flexible straw and glass of cold water on the side.