Decadent Frappé and Latté Recipes

Red Velvet Frappé

red velvet frappe sm


Ingredients:
2 oz espresso or strongly brewed coffee
5 oz milk
1 tbsp cocoa
1 oz red food coloring
2 scoops vanilla ice cream
1 cup ice
whipped cream to taste

Directions:
Combine espresso and cocoa, stirring until cocoa is dissolved. Put mixture in blender along with ice cream, ice, milk, and food coloring. Blend until smooth. Pour into tall glasses and top with whipped cream.

Creamsicle Latte

Ingredients:
2 oz espresso or strongly brewed coffee
8 oz milk
½ vanilla bean, stripped
1 orange zest
½ oz simple syrup
2 cups ice

Directions:
Fill a 16 ounce cup with ice. Then in a separate cup, place stripped vanilla bean, orange peel and simple syrup. Pour espresso on top of those ingredients and allow to steep for 2 minutes. Add milk and pour over ice.

Tiramisu Shake

Tiramisu Shake

Ingredients:
2 oz espresso or strongly brewed coffee
5 oz milk
3 scoops vanilla ice cream
1 tbsp Mascarpone or cream cheese
cocoa for dusting
whipped cream to taste

Directions:
Place espresso in blender followed by milk to help cool the espresso down. Add Mascarpone cheese and vanilla ice cream and blend until smooth. Pour into a tall glass, stopping at the 1/3 point and putting a layer of whipped cream. Add more shake and finish with whipped cream and a dust of cocoa. The perfect Italian treat!


Honey Bee Latté
Ingredients:

2 oz espresso or strongly brewed coffee
8 oz milk
½ vanilla bean, stripped
1 tbsp honey

Directions:
Lace a 16-ounce cup with ½ of the honey. Then in a separate cup, place vanilla bean and the remainder of the honey. Add fresh espresso on top of those ingredients and allow to steep for 1 minute. Add milk and pour over ice.


Cooling Coconut Cream

Cooling Coconut Creme

Ingredients:


2 oz espresso or strongly brewed coffee
1 oz simple syrup
3 oz milk
3 oz coconut milk
2 cups ice

Directions:
Combine espresso and simple syrup and pour over one cup of ice. Next, combine coconut milk and milk and pour over rest of ice onto espresso. Pour slowly enough to keep the layers separate.


Peanut Butter & Java Frappé
Ingredients:

2 oz espresso or strongly brewed coffee
6 oz milk
2 tbsp peanut butter
2 Nutter Butter cookies, crumbled
2 cups ice

Directions:

Place all ingredients in blender and blend until smooth. Pour into glass and top with whipped cream and Nutter Butter cookie crumbles.


Banana Fosters Frappé

Banana Fosters Frappe

Ingredients:
2 oz espresso or strongly brewed coffee
1 tsp butter
¼ cup brown sugar
5 oz milk
1 banana
1 scoop vanilla ice cream
1 cup ice

Directions:
Mix espresso, butter and brown sugar until they are thoroughly combined. Put in blender and add remaining ingredients. Blend until smooth and creamy. Top with whipped cream, a sprinkle of brown sugar and a slice of banana.


Iced Chai Latté
Ingredients:

2 tbsp chai tea, loose leaf
2 tbsp brown sugar
1 oz agave syrup
½ vanilla bean, stripped
6 oz hot water
6 oz milk
16 oz cup, filled ¾ with ice

Directions:

Combine chai, brown sugar, agave syrup, vanilla bean and hot water and allow to steep for 15 minutes. Strain mixture and allow to cool for another 10 minutes. Once cool, combine equal parts chai concentrate and milk and pour over ice for a spicy and refreshing summer drink.


Earl Grey Tea Latté
Ingredients:
2 tbsp Earl Grey tea, loose leaf
2 strips lemon zest
3 tbsp sugar
6 oz hot water
6 oz milk
16 oz cup, filled ¾ with ice

Directions:
Combine Earl Grey tea, sugar, 1 strip of lemon zest and hot water and allow to steep for 15 minutes. Then strain mixture and allow to cool for another 10 minutes. Once cool, combine equal parts Earl Grey concentrate and milk, pour over ice and spritz with remaining lemon zest for a refreshing summer drink.

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