Supreme homemade coffee Frappuccino®

    40 min

    A creamy and tasty yet refreshing cold coffee recipe. Ideal for those long summer days when you need a caffeine boost but it’s too hot for the usual version.


    1 person made this

    Serves: 6 

    • 6 shots fresh espresso (or 6 teaspoons espresso powder and 180ml boiling water)
    • 900ml full fat fresh milk
    • 30ml single/double cream
    • 1 1/2 shots syrup (e.g. vanilla syrup)
    • ice

    Prep:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

    1. Add the freshly brewed espresso or espresso powder and boiling water in a jug. Leave to cool for 2 minutes.
    2. While the coffee cools, add your milk and cream to a large blender along with the syrup.
    3. Add the espresso to the blender (don’t worry if it’s still a little warm) and then top up with ice to around the 1.7L mark.
    4. Blend on a moderate speed for around 20 seconds. Wait 30 seconds, then blend again for another 10 seconds.
    5. Pour into a large 2L jug (or a couple of smaller jugs) and leave in the fridge to chill between 30 minutes and overnight.
    6. To serve, pour from your jug into a chilled glass. Top with a couple of ice cubes. The drink will settle, like a pint of stout, leaving a creamy head on top. Best served in a chilled pint glass (Guinness pint glass recommended).


    The recipe can be scaled down to make a a smaller volume or a single drink.

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