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.
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.”
For 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.
- 2 teaspoons Cassico coffee
- 2 teaspoons sugar
- Cold water
- Ice cubes
- 2 tablespoons evaporated or regular milk
- 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.
- 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.