Gourmet Coffee Chatter

This recipe won’t do anything for cafe frappé purists, but it sure sounds delicious. The source for this recipe is the Ghiradelli.com.

Frappe Classico – Almond Mocha

1 Cup Ice
½ Cup Milk (fat-free)
¼ Cup Frappe Classico – Double Chocolate or Classic White frappe mix
1-2 oz. Espresso*
1 oz. Almond syrup

Mix together in a blender and enjoy. Garnish for some added presentation wow.

(*Double-strength coffee can be substituted for espresso.)

In 1957, a Greek representative of the Nestlé corporation lacking hot water for his cup of instant coffee used cold water and a shaker to mix his coffee on his break. This happy accident birthed the first Café Frappé. Fast forward and add a few additional ingredients and you have a national Greek drink that has spread to other countries and across the Atlantic to the U.S.

Greek frappés start with a spoonful of instant coffee (spray dried is preferred), mixed with water, sugar and sometimes milk. These ingredients are mixed vigorously in a cocktail shaker. Ice is added, although there is strong disagreement whether you add it before or after shaking. The result is a cool coffee drink with a frothy foam head.

Several companies have created packaged frappe mix. Add ice and coffee, then shake.

While instant coffee is traditional, espresso coffee is often substituted. Experiment, your taste buds will tell you what works for you.