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Author:
Franco Salzillo
The Frappuccino changed the way we see coffee. Actually, the frosty drink has surpassed regular coffee’s popularity in some circles — some flavored frapps don’t even have coffee in them!
I’m not judgy. I appreciate a Frappuccino from time to time, but let’s start from the beginning and talk a bit about this trendy drink. Then I’ll show you how I make mine.
By the way, the Frappuccino, which is a Starbucks trademark, wasn’t invented by the Seattle chain. Its authentic version was created in 1994 in Massachusetts by the Coffee Connection Company, but people already blended coffee, milk, sugar and ice long before that.
The blended, icy coffee might actually come from Greece in 1957. That’s where the café frappé was born, and baristas shook it like a cocktail. Decades later, the slushy machine was invented, and the rest is history. Luckily, you can make a meat Frappuccino at home with your kitchen blender.
Of course, not all blenders can blend ice, so make sure yours can, or you’ll either break its blades or burn its motor. Most modern blenders, though, and the very old ones, like those rusty Oster blenders, can take care of the ice.
Now for our recipe. We’re using two espresso shots for each frapp, but don’t worry, it gets diluted with all those ice shards. We also need milk, and although you can use any type of milk or milk alternative, I use half & half because it’s thick and creamy. It won’t be diluted as much.
Finally, a secret of mine, a squirt of chocolate syrup. It makes all the difference and makes your Frappuccino taste just like the one in your local coffee shop.
The rest is up to the blender. With the right ingredients in hand, making a Frappuccino is super easy. You know what else? It’s customizable too. Top it with whipped cream, add caramel sauce, crushed Oreos, chocolate chips or a teaspoon of matcha — there’s no way of getting a Frappuccino wrong.
Allow me to show you how I make mine and start from there. Let this one be the foundation for your wildest Frappuccino dreams!
Brew your espresso and reserve until it cools down to room temperature. You can use an ice bath to cool it down faster.
In a blender, add the ice, espresso, chocolate syrup and half & half.
Blend until smooth. Add a splash of half & half if the blender doesn’t run smoothly.
Serve immediately and top with whipped cream.
