(against all appearances, i AM actually doing fiber related things at this point in time…i just keep forgetting to grab my camera when i go pick up another load to bring to the apartment. i’m working on a 3 ply with my hi-low in the most glorious noxious shades of yellow and orange that you’ve ever seen. i believe it’s 100% alpaca and i have no idea what i’m going to be doing with it when i’m done but it’s wonderful).
have you seen the prices at chain coffee shops lately?! i get that coffee is a luxury (except for me. i have been known to blog that i would rather give up produce than coffee, and only be half joking) and that there’s a pile of ethical concerns connected to drinking it, but it’s starting to border on the insane. especially since while i live and die by iced coffee, i don’t actually like most places’ frappe style drinks. they’re way too sweet, don’t taste like strongly enough of coffee, and if i have the audacity to ask for soy they want to charge me extra (and sometimes close to a dollar extra).
i’ve wanted a blender for several years. it’s just a toy that i’ve kept my mouth shut about but there’s now enough things that i want to make at home that need blending that i used some birthday money and picked up a tomato red oster blender at target. i got thinking about the homemade creamer in my fridge that needed to be finished off and my ever present supply of coffee concentrate*.
mid was impressed, i was satisfied with the results, and we both agreed it needs to be slightly sweeter. so we’ll probably be doing a lot more frappes at home as soon as the weather warms up. besides, i need my fives to do laundry now.
This post needed a photo. Once I make frappes again, it won't be a stock photo.
milk (any fat content, or soy, almond, or coconut- i had organic skim in the house. i imagine evaporated or sweetened condensed would work just fine, and condensed would probably make an awesome thai coffee inspired frappe).
this is dependent on amount desired and honestly i just eyeballed it. i used about a tray’s worth of ice, about 2 1/2 cups worth of concentrate, probably about half a cup of creamer, and a splash of milk. it made about 2 servings worth of frappe.
my oster has an ice crush setting, and i blended for 30 seconds to a minute. i blended slightly longer than was necessary because i had flashbacks to my barista days of people asking for highly blended drinks for mouth feel.
* coffe concentrate
i like my frappes to be strong on the coffee, but a dark roast that’s normally brewed and cooled would probably be fine.
using a 2:1 ratio of water to coffee (i generally do a heaping cup of coffee to about 2 cups of water or more) place in a french press and let sit at room temperture or refridge for at least 4 hours. plunge and refridgerate up to 2 weeks.
** i used my creamer because i had it. i imagine store bought creamer would work, or substitute more milk and add flavorings like essences, chocolate, or spices. soy or other non dairy creamers could be substituted, but my instinct is that they need to be there for mouth feel.