Espresso Frappe – a delicious recipe with milk, heavy cream, shots espresso, simple syrup, amaretti cookies, water. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours.
2
Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture.
3
The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
4
In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup.
5
Blend until smooth.
6
Spoon into decorative serving glasses and top with the crumbled cookies.
7
In a saucepan, combine water and sugar over medium heat.
8
Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
9
Take pan off heat and cool the syrup.
10
Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.
11
Inactive Prep Time: 1 hour
408
kcal
Calories
16
g
Fat
60
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups milk, 1/2 cup heavy cream, 2 shots espresso, chilled (or 1/2 cup instant espresso), 1/2 cup simple syrup, recipe follows, and more.
Yes, Espresso Frappe falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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