Café Frappe

1 cup whole milk
½ cup whipping cream
2 tablespoon castor sugar
1 tablespoon instant coffee powder (or more, or less… adjust according to your taste)
4 tablespoon water
1 cup ice cubes

Heat the water till it boils rapidly. Add the coffee powder, and stir to combine. Once the coffee is fully dissolved, add 1 teaspoon castor sugar to it, and stir well. Remove from heat and let cool down completely. Take the whipping cream and add 1 tablespoon of the sugar to it. Stir to combine. Stir in the remaining sugar to the milk, adjusting it according to your taste (if you like your coffee sweeter, add more, if you like it less sweet, add less) and make sure the sugar is completely dissolved. Chill the milk in the freezer. Empty everything into the body of the cream dispenser and charge with single cream chargers in the usual fashion. Shake well, and then dispose of the cream charger. Chill in the freezer for one hour before using. To serve up, fill two tall glasses up partway with ice. Take the milk and add half of it in each glass, and then top with half of the coffee concoction. Using a spoon, stir gently. Fit the whipped cream dispenser with a thin nozzle, and put the nozzle in the glass, immersing it slightly. Then release half of the whipped cream in the milk, and then stir slightly to allow the whipped cream to combine. Once the whipped cream is combined thoroughly with the milk-coffee mixture you can top with more of the cream, making patterns on top of the drink.

Leave a Reply

Your email address will not be published. Required fields are marked *