Calling all coffee and frappe lovers! Get ready to indulge in the delightful world of Espresso Frappe, a refreshing and flavorful iced coffee treat that combines the richness of espresso with the creamy texture of a milkshake. This versatile drink can be customized to your liking, with various flavorings, toppings, and brewing methods to choose from.
Our comprehensive guide features a collection of Espresso Frappe recipes that cater to different tastes and preferences. Whether you prefer a classic espresso frappe, a decadent chocolatey version, or a refreshing fruity twist, we've got you covered. Each recipe includes step-by-step instructions, ingredient lists, and helpful tips to ensure a perfect frappe every time.
From the basic Espresso Frappe recipe using instant coffee to the more elaborate Iced Vietnamese Coffee Frappe, our selection offers a range of options for coffee enthusiasts of all levels. Discover the secrets of creating a smooth and frothy frappe, and impress your friends and family with your barista skills.
So, grab your favorite coffee beans, ice cubes, and let's embark on a delicious journey into the world of Espresso Frappe. Get ready to sip, savor, and enjoy the ultimate iced coffee experience!
VANILLA CARAMEL ESPRESSO FRAPPE CAKE
Steps:
- Dissolve espresso powder in a bowl with 2 tablespoons hot water.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
- Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
- Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
- Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
- Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
- Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
- Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
- Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 72.6 g, Cholesterol 103.1 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 16.3 g, Sodium 197.5 mg, Sugar 46.2 g
ESPRESSO FRAPPE
Provided by Giada De Laurentiis
Categories beverage
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
- In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.
- Yield: 1 cup
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 1 hour
Tips:
- For the best flavor, use high-quality espresso.
- If you don't have an espresso machine, you can make espresso using a Moka pot or a French press.
- Chill the espresso before making the frappe.
- Use a blender that can crush ice.
- Don't over-blend the frappe. You want it to be thick and creamy, but not icy.
- Serve the frappe immediately.
Conclusion:
The Espresso Frappe is a delicious and refreshing drink that is perfect for a hot summer day. It is easy to make and can be customized to your liking. With just a few simple ingredients, you can enjoy a café-quality frappe at home.
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