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Permalink Reply by Jay Caragay on July 2, 2013 at 4:51pm

Back about ten years, when I used to do frappe style drinks, we did not use powders.  We used soft serve ice cream, milk, ice and whatever flavor. Blend it all together and viola!: Frappe.  Everything else is crap.

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Permalink Reply by Mike McGinness on July 2, 2013 at 5:27pm

+1, and haven't heard a blender in our coffeehouse(s) 'bout 5 years now.

Jay Caragay said:

Back about ten years, when I used to do frappe style drinks, we did not use powders.  We used soft serve ice cream, milk, ice and whatever flavor. Blend it all together and viola!: Frappe.  Everything else is crap.

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Permalink Reply by Janice on July 24, 2013 at 9:21am

If I am going to do a frappe - I will do a few ounces of heavy whipping cream, espresso, and ice. The HWC helps the frappe stay together instead of using a binder (like a powder). That said, its full of fattening glory - so keep it to 8 or 12 ounces. Not something you want to offer in a 16oz size.

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Permalink Reply by John on August 1, 2013 at 2:38am

I actually use frozen bean mixes in my shops , I chose frozen bean over other brands simply because it has more flavor, I found with most other frappe mixes are either too creamy or too sweet and simply lack flavor. I think they still send out free samples on their web site that's how I found them.

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