Traditional recipes

Ice strikes

Ice strikes

  • a tablespoon of frappecolagheatafrisca powder.

Servings: -

Preparation time: less than 15 minutes

HOW TO PREPARE THE RECIPE Ice frappe:

-I love this simple frappe. I buy a box of powder-frappe ... I know that in Romania it is also found in sachets, I put a spoon in a glass, I add a little cola and mix well, then I add cola :) to that beautiful foam is made, I put ice and whipped cream at the end.
-When I don't have cola, I mix it with water and milk, then ice and whipped cream of course :) It comes out very, very good!


How to make a frappe at home

Alright, now let’s get to actually making our frappe. This is going to be actually fun, since there’s just a few guidelines, and no real heard set rules.

Meaning I’ll show you here the recipe for my favorite frappe, and also tell you how to add or subtract ingredients to make your own perfect frothy iced coffee.

For a glass of frappe you’ll need:

  • Coffee, preferably instant coffee. Can be espresso if you like, but will taste different.
  • The coldest water you can get your hands on.
  • Ice cubes, as many as you want. You can also add coffee ice cubes.
  • One straw to drink.
  • (optional) sweetener of your choice.
  • (optional) milk of any kind.
  • (optional) whipped cream for garnish.
  • (optional) vanilla ice cream.
  • (optional) any sauce of drizzle you like. I usually get strawberry.
  • (optional) cocktail shaker to really blend the drink together.

Alright, that looks like a lot but really it’s up to you if you want to add more than the first 3 ingredients.

I prefer my frappe with instant coffee, a bit of milk, a scoop of melted (or melting) ice cream, 3-4 ice cubes, sugar, strawberry sauce, and 1/3 of the cup whipped cream, with a little dome.

It sounds like a lot, yes, but that’s the way I like my frappes. Barely resembling coffee. Now, if you’d like to brew yours much simpler, no worries, you can follow this guide and still do that.

I won’t give you any measurements aside from the coffee itself, since how thick or milky or watery the drinks ends up is up to your preferences.

1. Make or brew your coffee

Whether you’re using espresso or instant coffee you’ll need it brewed. If using espresso, I’m going to assume you know how to pull a decent shot.

But if not, you can check out my guide on espresso brewing at home.

If you’re using instant coffee, you have 2 options: brew it with the water, or directly with the cold milk, if you plan on using any. Making instant coffee with the milk is going to give you more froth.

In both cases, you’ll need about 2 heaping teaspoons of instant coffee, place them into the empty glass.

Add just a bit of water or milk. If you’re using any sugar, now is the time to add it since it helps froth the coffee. We’re going to make a sort of thin paste and mash the sugar with the water and coffee, and this should result in a certain amount of foam, more or less.

Once you notice it’s coming together, slowly add more water or coffee, and keep stirring. If you want a glass full of frappe, with no garnish then just go ahead and fill the glass, leaving some room for ice cubes.

If you want to leave more room, like for a big dollop of ice cream or whipped cream, only fill it up 2/3 of the way.

For those who would like to keep their frappe dead simple, just stop here after mixing the coffee. Add nothing else, and you’re good to go. As long as the drink has instant coffee, ice and some water or milk, it’s done.

Everything else is just frills.

2. Mix it with the ice cream or milk

Alright, now you’ve got the coffee ready. If you’ve used instant coffee and already blended it with the milk when brewing, then now all you’ve got to do is add whatever else you like, like ice cream or more milk. Add ice as you see fit.

If you’ve decided to use espresso, it should be cool when you add it to your glass. Add the ice cubes into the espresso shot, and the milk, ice cream or whatever else you’d like to add to your drink.

Mixing them together will be fairly easy, as long as you’ve got a long spoon. Simply stir the drink a little and everything should come together.

For those who would like a more showy presentation and final product, ice a cocktail shaker to mix everything together. Add in your coffee (instant or espresso), ice cubes, milk, water, and sugar and shake until your arms fall off.

Pour everything into a big, beautiful glass you’re going to drink from, and you should see a boatload of froth throughout the drink.

3. Add any toppings or syrups you like

If you’ve got any sauces or syrup to add, now is the time. Know that thicker sauces will harden when in contact with the ice cubes, so make sure you select a brand that’s a little on the thin side.

If you’re using whipped cream or ice cream, make sure to drizzle a little on top of those as well. And if you’d like to add any sprinkles or something like cocoa powder or cinnamon, feel free to do so.

Plop in a straw and you’re done!

4. Enjoy!

You can drink this frappe whatever way you like. If you want to go all out, then you’re probably going to build a hit like mine, with so much going on it won’t really resemble coffee anymore.

If you want to keep it simple then you can just mix the water, milk, ice, instant coffee, and maybe sugar as you see fit and its done.

There are so many ways to do this there’s really no way to tell which is ‘the right way’. You do you and whatever you happen to like.

If you want to know more about coffee or tea, feel free to check the related articles below. Who knows what else you might find?

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Ice Strike

Frappe is just a sweet iced coffee blended with milk and Nektar espresso, and it makes for the perfect, summer favorite coffee house treat. It is a MUST have coffee drink if you're hanging out at the pool, beach, or even your backyard.

Explore unique, local & authentic food experiences in Greece ..
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Ice Strike

A cup of boiled Greek coffee to be exact - could improve cardiovascular health and increase longevity. The findings were published in Vascular Medicine and focused on observing the residents of Ikaria, a Greek Island, where they have the longest lifespans in the world.

Ice Strike

Now sold in Australia olive leaf tea.Olive leafs are also known for their antioxidant effect. Free radicals are active substances that damage the process of creating DNA and cause our cells to age more rapidly. Free radicals cause oxidation in the body which can cause cardiovascular problems and degenerative diseases.

Ice Strike

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No conversation about Greek coffee would be complete without mentioning the Greek innovation of frappe maker. Coming from the French word meaning ‘to hit’, a frappe is a cold coffee drink that has become very popular in Greece, especially during the hot summer months. It was invented by accident back in the 1960s when a Nestle chocolate employee ran out of chocolate milk mix to make a drink and used instant coffee instead. That’s really all it is: instant coffee, milk, and ice, blended together and served with a straw. Despite its simplicity, frappe quickly became one of the most popular ways to drink coffee in Greece, especially among young people.

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Frappe cheap and good at home

Andrée April 11, 2021 April 11, 2021 Leave a comment

How many times have you thought in this pandemic "what good would a frappe be but I don't know how to do it"? Many times that I suffered the same, only my problem was that I didn't have a blender, until I said I would take the one from my mother because she still doesn't use it and it was mine anyway. So, after your votes on the Instagram story, today I'm telling you how to make an extra good frappe at home because it's cheaper per piece than if you go to the cafe almost every day.

Now, frappe is not just iced coffee and some cream, it's a little coffee, ice, ice cream and cream if you want, no, not everyone is a cream fan. Now the thing is that you kind of need a blender for that, so if you don't have one yet, you can find a blender on almost any site and under 100 lei. I know it's from Flanco and it was only about 70 or 80 about four years ago, but it's true, it has too small blades and it doesn't know how to cut fruit or ice. I'm not sure what he can do.

Ingredients (one serving)

  • 150-200 ml milk
  • about 2 tablespoons of ice cream (chocolate / vanilla / mocha / caramel etc)
  • an espresso
  • 3-4 ice cubes
  • optional chocolate / caramel sauce
  • cream optional
  • chocolate flakes optional

Preparation

If you're lucky enough to have a blender, woe to it, put the ice cubes in a bag and hold it tightly while pounding it with a hammer to shred the ice enough for the blender to crush. It's stupid, but it works. Next, put the ice in the blender, the milk, the ice cream of your choice (but not even the strawberries that only coffee will no longer feel) and the espresso, then release the blender after you put the lid on. Do this quickly if it's still hot coffee. I can't wait to catch a cold, not another. From these, between 200 and 250 ml of frappe will come out somewhere, only good to put in a glass.

With the optional sauce you can do the following:

  • put a little in the composition for an extra taste
  • put it on the inside of the glass before pouring the composition to look good for a picture that then dissolves anyway
  • you put it over the cream

You can make the cream at home and put it with things like piping bags, or take the cream in a tube that disappears in a maximum of 5 minutes no matter how much you shake that tube. If this is the first time you have done this, turn the glass better than turning the tube by hand, as well as the sauce on the inside.

I tried to make it with salted caramel ice cream and it came out pretty mediocre, even though I like salted caramel. Now I caught Carte d’Or Triple Chocolate for 12 lei and I use it, but in cafes in general I saw that I use Mega ice cream with mocha flavor or any ice cream that says bourbon vanilla.

As for espresso, I don't know how to handle it if you don't have lazy people's espresso machines and other clever capsule machines. I have a Tassimo and I put espresso from Jacobs, but if I find out how to make espresso from a kettle, I'll be back. I think that if you put 40-50 ml of normal coffee you don't really feel its intensity, but that depends on how intense you want it to be. If you still put an espresso and you want it less intense, either increase the amount of milk or add a tablespoon of ice cream. It is important to keep room in the glass or cup and for the cream because it will melt.

From the above quantities come two small and nice frappes, only good to put in glasses of whiskey.


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For Greeks and Cypriots, frappe is the symbol of summer. The favorite drink of the Greeks was accidentally invented by a Nescafe employee named Dimitris Vakondios. Legend has it that at a fair in Thessaloniki in 1957, Dimitri did not find hot water to make his instant coffee, so he improvised and mixed the coffee with cold water until it dissolved. The outcome? A creamy coffee full of foam.

1. In a shaker combine instant coffee, sugar and cold water. Mix well, well. The better it mixes, the richer the foam will be.
2. Place the resulting foam in a tall glass containing ice. The remaining foam in the shaker is washed with cold water and added to the glass.
3. Add cold water or cold milk to top up, as desired. Optionally you can add a little cream.


Only In Massachusetts: Why Is A Milkshake Called A Frappe?

    Dave Copeland, Patch Staff

Nearly everywhere else in the U.S., a milkshake is milk, ice cream and syrup blended together. But in Massachusetts, that's a recipe for a frappe. A milkshake in these parts is just milk and syrup, shaken or blended until a foamy head appears. (AP Photo / Matthew Mead)

Only In Massachusetts is an occasional series where Patch tries to find answers to questions about life in Massachusetts. Have a question about the Bay State that needs answering? Send it to [email protected]

When reader David Rosen asked "Only In Massachusetts" why residents in most parts of the state use the term "frappe" for what almost everyone else calls a milkshake, I thought it was a slam dunk. After all, a year ago at this time I was ghostwriting a proposal for a book by a well-known ice cream maker. And there are no shortage of ice cream experts in Massachusetts, given this is a cold-weather state where ice cream is still a year-round treat.

Nearly everywhere else in the U.S., a milkshake is milk, ice cream and syrup blended together. But in Massachusetts, that's a recipe for a frappe. A milkshake in these parts is just milk and syrup, shaken or blended until a foamy head appears. There are scores of former ice cream servers who have "Who's On First?" stories about trying to explain the difference to out-of-state customers.

Since Rosen sent his question earlier this month, I have talked with food historians and linguists who specialize in New England words and dialects. I went through old newspapers on microfiche to see if I could find old ads for Brigham's and other New England ice cream shops to find early mentions of the word. I have searched peer-reviewed academic journals on etymology and I even paid $ 50 for a subscription to the Dictionary of American Regional English.

I found a reference to a "New England chain of ice-cream parlors (that) served a frappe," but it didn't name the business. There was a similar, and just as useless, tidbit about a "famous ice cream parlor" in Brooklyn with frappes on its menu in the 1950s. I know people in northern New England sometimes call frappes "velvets," and Rhode Islanders call them "cabinets," presumably because you kept the blender used to make them in a cabinet.

But, unlike the regional term "packie," there didn't seem to be anyone who knew why we use the word frappe instead of milkshake. This was even more frustrating because milkshakes are a relatively recent culinary invention with a particularly interesting history.

Milkshakes as we (in Massachusetts) know them first start showing up on menus in the 1890s, and the recipe was universal in the U.S.: milk and syrup. Before the 1890s it was a cocktail with milk, syrup, a shot of whiskey "and, often, an egg." But as people started adding ice cream to the point it was a standard ingredient by the 1920s, the name milkshake was still used. Used everywhere, that is, except for Massachusetts.

In Massachusetts, milkshakes are still milkshakes but when you add ice cream, it becomes a frappe (which rhymes with flap, not flambe).

Brigham’s, which closed its last restaurant in 2015, made a point of distinguishing the differences between the two drinks on its menus. When a customer ordered a milkshake, servers were trained to tell them it did not include ice cream. But the regional ice cream chain of choice in greater Boston these days, J.P. Licks, just has milkshakes on its menu. And the J.P. Licks version has ice cream in it.

Frappes, floats, milkshakes, malts, sundaes, and ice cream sodas all had their heyday in the first half of the 20th century. Every town had at least one soda fountain, and the temperance movement pushed ice cream drinks as a replacement for alcohol. Indeed, many bars converted to soda fountains during prohibition.

"Frosted milkshakes," which were milkshakes with "a dollop of ice cream" blended in start showing up on menus in different parts of the country in the early 1900s. And by the 1920s, as home blenders became affordable and people realized a drink with ice cream is always better than a drink without ice cream, the "frosted" was dropped.

The pressing question, though, remains unanswered: When did we in Massachusetts start using the term frappe and why? And why do we keep using it? If you have any ideas, please email me or give me a call.

Update, April 26: Dozens of readers sent notes after this article was first published, mostly to reminisce about their favorite place to get a hit (Brigham's and Bailey's got the most mentions, followed by Cabot's in Newton).

But a handful of readers, like Cynthia Jacques, mentioned a possible explanation for why New Englander's adopted —and kept using - the word frappe instead of milkshake.

"I've always believed that French Canadian was the origin (frappé) for the English term frappe and that English speaking customers and English speaking advertisers found dropping the accent over the e eliminated guessing how to correctly pronounce the word," Jacques, who grew up up in New Hampshire, wrote. "In the 1950s Newberry's department store had them on their menus in central New Hampshire, where a number of French Canadians had immigrated and worked in a number of mills. That was probably the case in many of the larger mill towns and cities in southern NH. and in northern MA. "


Video: When Ice Strikes Back: Funny Fails Of The Week. FailArmy (December 2021).