EASY FRAPPE RECIPE
This easy Frappe recipe is made with instant coffee, water, sugar and milk, and served over ice to keep your thirst quenched all summer long!
Provided by Ashley Fehr
Categories Drinks
Time 5m
Number Of Ingredients 5
Steps:
- Place all ingredients in the blender and blend until smooth and frothy.
- Adjust flavor to your tastes and pour into a glass and serve (the froth will rise to the top as it sits).
- Add water, cream, sugar and coffee to a 500ml jar and shake until coffee is dissolved and mixture is frothy.
- Pour over ice and serve (the froth will rise to the top as it sits).
Nutrition Facts : Calories 62 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 22 mg, Sugar 12 g, ServingSize 1 serving
COFFEE FRAPPE
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 8m
Yield 4 servings
Number Of Ingredients 7
Steps:
- To a blender, add the ice, coffee, half-and-half, hazelnut syrup, and vanilla extract and blend until smooth. Pour the mixture into serving glasses and top with whipped cream and shaved chocolate.
COFFEE FRAPPE
Steps:
- Add all ingredients to a blender and blend until smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream and desired amounts of cinnamon and chocolate.
SPICED COFFEE FRAPPE
Steps:
- Add the coffee cubes, milk, sugar and hazelnut spread to a blender and buzz until smooth. Add the ginger and spices and blend until a little more until combined. Pour into 4 glasses. Grate fresh nutmeg on top.
BLENDED COFFEE FRAPPE
A creamy, chilled coffee drink with a touch of caramel.
Provided by Food Network Kitchen
Time 10m
Yield 2 drinks
Number Of Ingredients 6
Steps:
- Put the ice, espresso, milk, sugar and vanilla in a blender. Blend until thick and smooth. Pour into two tall glasses and top with whipped cream and a drizzle of caramel sauce.
HAZELNUT FRAPPE
Provided by Michael Symon : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- To a pitcher, add the coffee, hot water and sugar and stir to dissolve the coffee and sugar. Stir in the cold water and hazelnut liqueur.
- When ready to serve, fill six 8-ounce mason jars halfway with ice and pour in the iced coffee mixture, filling two-thirds of the way to the top. Add milk, if using. Place a lid on and shake until frothy. Serve.
- Any remaining coffee mixture will keep in the refrigerator up to 1 week.
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