It’s been a scorcher of a week here in Bath, which has given me a great excuse to indulge in one of my all-time favourite iced drinks… home-made frappuccinos
I adore iced coffee drinks but find I can’t tolerate the ones served in coffee houses. Even when they’re made with soya milk I find that they leave me feeling queasy. I’m guessing it’s their high sugar content that’s the culprit.
The great thing about making your own frappuccinos is that you can adjust the coffee and sweetener levels so that they suit your taste buds perfectly. As an added bonus, you’ll also save a small fortune. A coffee house frapp will set you back around £3, compared to less than 50p for the home-made version!
I don’t have an espresso machine, so I use my cafetiere (French Press) instead.
A pot of strong coffee is brewed and left on the side to cool. When cold, the coffee is poured into a large silicone ice cube tray and placed in the freezer overnight. Any leftover coffee gets stored in a jug in the refrigerator, then used to refill the ice cube tray the following day.
To make a frappuccino, seven coffee ice cubes (about a cup’s worth) are placed in the blender along with a cup of soya milk. I pulse it a few times to break up the ice, then blend on high speed until the ice cubes are completely incorporated. A little sweetener is added (I use about a teaspoon of maple syrup), then a couple more pulses to combine and it’s ready to serve.
As I pour the frappuccino into the glass it separates into these two wonderful layers… cool milky coffee on the bottom, with an ice-cream-like topping. It is totally lush!
Here’s a printable version of the recipe:
Serves: 1 Ingredients
1 cup’s worth of coffee ice cubes (about 7 cubes)
1 cup of soya or almond milk (240 ml / 8 fl oz)
1 tsp maple syrup or other natural sweetener, to taste
Method1. Brew a jug of strong coffee using a cafetiere (French Press). Leave to cool. When cold, pour the coffee into a large ice cube tray and place in the freezer. Any leftover coffee can be stored in the fridge for up to 3 days and used for iced coffees or to replenish the ice cube tray. 2. To make the frappuccino, place around 7 coffee ice cubes in a blender along with a cup of milk. Pulse a few times to break up the ice, then blend on high speed until the ice is fully incorporated. Add syrup, to taste, and pulse a few more times to combine. Serve immediately in cool glasses.
Products I used in this recipe:
Alpro UHT Soya Milk
Clarks Original Maple Syrup
Bar Originale Large 32-Hole Silicone Ice Tray with Hard Plastic Carry Case (N.B. this is the 3rd silicone ice cube tray that’s warped in my dishwasher. In future, I’ll always wash my silicone trays by hand, even if they say “dishwasher safe”!
Bodum 1928 Chambord Coffee Maker Stainless Steel 8 Cup 1.0lt
Philips Blender with Pulse and Ice Crush
I hope you enjoy this frappuccino as much as we do!
Have a great weekend everyone ♥ xx
What’s your favourite cooling drink? As well as the frapp, I’m loving lime-based drinks at the moment. They’re so refreshing!
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