Starbucks Frappuccino
Cold, invigorating, refreshing - the best for a hot day! The Frappuccino is Starbucks' signature drink. The essentials are espresso, milk, and ice, whipped together in a blender. If you like, you can add various syrups to the coffee drink and top it with whipped cream.
Cooking method
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Step 1:
How do you make a Starbucks Frappuccino? Prepare the ingredients. You can use ready-made cream from a can, but I'll whip my own. The drink can also include a syrup - caramel, chocolate, whatever you like. In my case it's salted caramel. Since caramel is very sweet, I don't add any extra sugar.
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Step 2:
Brew the espresso ahead of time and cool it - it should be strong and cold. Brew it any way you like: in a cezve, a stovetop moka pot, or an espresso machine. Take a countertop blender. Pour in the milk and coffee, add the ice and the syrup (caramel).
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Step 3:
Pulse all the ingredients for a few seconds. They should blend together and the ice should crush into a fine slush. That's it - the frappuccino is ready.
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Step 4:
Now whip the cream for the topping. Choose the highest-fat cream you can, good-quality and fresh. Read how to whip it properly at the end of the recipe. You can add a little powdered sugar; I don't, since the drink is sweet enough. Whip the cream to stiff peaks.
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Step 5:
Pour the drink into a tall glass. Top it with whipped cream and drizzle with caramel or any syrup you like. Serve the frappuccino with a straw. Enjoy!
- The name Frappuccino is a mashup of two words: "frappe" (chilled) and "cappuccino" (coffee with milk).
- A standard Frappuccino is 460 ml, served in a tall glass with a straw. The top is finished with whipped cream and, if you like, drizzled with syrups or sprinkled with nuts, cinnamon, or another topping. I've given the classic Frappuccino formula; you can build all sorts of variations on it. For a caramel flavor, add caramel syrup or, as I did, caramel sauce. A chocolate Frappuccino is delicious when you add not just chocolate syrup but also chocolate, which the blender turns into chocolate chips. A praline version is made with chocolate milk and nut syrup. If you eat healthily, use skim milk instead of regular. Vegans can swap in a plant-based milk. Frappuccinos can also be made with tea instead of coffee.
- How do you whip cream properly? It's important that the cream be high-fat, at least 33%. Both the bowl and the cream should be cold - chill them for at least 1-2 hours in the fridge. Beat with a mixer on the lowest speed, gradually increasing it. How do you know the cream is whipped enough? It should hold its shape and not spread. Stop whipping at that point, or the cream will turn into butter.
- Don't freeze cream before whipping - otherwise it will split during whipping and you'll get whey and butter! Buy only fresh, chilled cream for this.
- How do you make good ice? For clear ice, use cold boiled or still purified water. Don't use tap water - it'll give the drink an unpleasant taste. Boil the water for about 2 minutes. Cool it. Boil it again. Cool to room temperature. Pour into ice molds and freeze until solid.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Evaporated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Ground coffee - 201 kcal/100g
- Coffee - 94 kcal/100g
- Cream, 35% - 337 kcal/100g
- Cream, 40% - 362 kcal/100g
- Ice - 0 kcal/100g
- Syrup - 300 kcal/100g
