After a mid-afternoon trip to the grocery (we were out of eggs and butter, and that just wouldn’t do for an amateur baker like me), I was hankering for a cold drink. We hadn’t even finished putting away the grocery stuff when I started making choco-coffee frappé. So, if you’re wondering about the bottles of Blue Curacao and Kikkoman, and the bag of malunggay leaves in the photo, they have nothing to do with the drink. Just didn’t have the energy to clear the island before taking photos.
So, what is a frappé? It appears that a coffee frappé is not the same as a frappé. Coffee frappé is a froth (foam?) covered iced coffee drink while frappé may refer to a milkshake in New England, a non-dairy fruit and ice blender drink in Australia or a fried dough dessert in Italy. What we have here is a coffee frappé or a frappé coffee, whichever the more politically correct term is.
Modern-day barristas would have us believe that a coffee frappé starts with espresso but if you read the first of the linked articles above, it would seem that coffee frappé is really an instant coffee drink. And that makes it very easy to prepare at home.
- Dissolve the coffee and chocolate in the hot water.
- Stir in the sugar.
- Pour the mixture into the blender, add the ice cubes and process until smooth.
- Pour into tall glasses.
- Top with whipped cream and have a choco-coffee frappé experience without the unconscionable cafe price tag.