The advertisement at a local drive-thru joint beckoned to me yesterday: a tall, frosty iced coffee concoction, its whipped cream topping perfectly formed, appealed to my sagging energy levels. The three kids and I had just left the park, and we were all hot and tired, not to mention bothered.
Then I remembered the dregs of a jar of cold-brewed iced coffee waylaid at the back of my fridge, and a recipe in Alice’s book, Savory Sweet Life for an iced coffee frappe. Bingo. So I stepped on the gas, sped past the Timmy’s and headed toward my own kitchen. Shortly afterward, I had my ice-cold caffeine fix in hand and I had saved five bucks.
I couldn’t just stop at the coffee, though. Whipped cream was needed, after the week I’ve had, shaved chocolate, too, and an espresso bean for good measure.
Yesterday was my first real day to catch my breath after my parents flew back home. Of course, once I exhaled, I was immediately smacked upside the head with everything that had been shoved to the back burner while we played tourist in our own town. Emails, messages, the garden weeds, more emails, grocery stick-up, house keeping, and OH MY the laundry.
Thanks to this extra tall iced frappe (and its over-the-top-espresso-bean-garnish), I was sufficiently fueled and cooled for the task of catch-up. Here’s the recipe should you find yourself with a monster to-do list and few alternatives.
A few notes on this simple summer beverage:
My frappe is shown as separated, mostly because as SOON as I had it made and was ready to photograph the drink, Clara woke up and needed to be changed, fed, burped, etc. It really is a frappe and blends up nice and smooth. I kinda like the layers too, though.
Okay: sugar content. Alice’s original recipe called for three tablespoons of granulated sugar, and I’m guessing that if you want a frappe that tastes close to a Starbucks version, you’d better go ahead and add the sugar. Because they sure do. But it is just as delicious with coffee as the star ingredient.
Just go ahead and add the whipped cream, will you?
|Iced Coffee Frappe||
- 1 1/4 cups ice cubes
- 3/4 cup cold-brewed or extra-strong brewed coffee
- 1/2 cup milk
- 1 Tablespoon raw cane sugar or demerera
- Whipped cream to garnish (optional)
- Combine the ice, strong coffee, milk, and sugar in a blender and pulse/puree until frothy and ice is pulverized.
- Taste and adjust sweetener if desired.
- Pour into a tall glass or jar and serve with a straw.
- Optional: Top with whipped cream and shaved chocolate.
Iced tea or iced coffee: what’s your pick?