The name may be French (from the word “frapper,” meaning “to ice”), but history says it’s the Greeks who popularized this icy and sweet concoction during a 1957 international fair.
The frappe is a chilled foam-covered coffee drink that originated in Greece in the 1950s. Today, there are many different variations of this refreshing beverage.
In the United States, frappes are usually made with coffee, milk, ice, vanilla ice cream, and sugar combined in a blender. In other parts of the world fruit frappes are popular.
Some people pronounce it “frap” while others say “frah-pay,” but everyone can agree on the satisfying taste of this cool, creamy coffee treat. Make your own frappe today to celebrate Frappe Day!
The Klutz In the Kitchen has found a couple of really delicious Frappe recipes and he’s also added something lekkerlicious to munch on while enjoying a yummolicios Golden or decadent Vanilla & Caramel Fudge Frappé after the days toil at work. We’ve got the Ultimate toasted cheese sandwich to enjoy your by, Buon Appetito
Frappé #1 Golden frappé
250 ml orange juice
25 ml lemon juice
250 ml port
25 ml white sugar
Pour the orange juice, lemon juice and port into a mixing bowl and add the sugar. Stir until the sugar has dissolved. Place crushed ice in a tall glass and pour the mixture over it. Serves 2.
Frappé #2 Vanilla & Caramel Fudge Frappé
Serves: 4 – Prep time: 10 minutes
1 litre Easy Scoop caramel ice cream
2 cups ice
1 cup milk
4 bars Cadbury Flake
Fudge, for serving
Chocolate balls, for serving
Blend together a few scoops of caramel ice cream, the ice and milk until thick and creamy. Pour into tall glasses, insert a Flake into each, top with crumbled fudge and stud with chocolate balls
Substitute the ice cream with more ice if you’d prefer a lighter drink. Add a shot of strong espresso coffee to the milk and ice cream for a grown-up treat
Ultimate toasted cheese sandwich
Preparation time: 10 min
Cooking time: 10 min
4 slices farm bread or home made bread
Gouda, buffalo mozzarella and soft goats cheese
Crispy bacon, fried and cut in small pieces
Salt and pepper to taste
5 baby tomatoes
1 handful basil, finely chopped
A splash of balsamic vinegar
A splash of olive oil
1 tsp sugar
Salt and pepper to taste
Heat a frying pan on a medium-high heat.
Place the cheeses and bacon on your bread, to make two separate sandwiches.
Butter the outside of the bread, then place in the frying pan. Press down slightly with a spatula. While this side is cooking, combine all the ingredients for the salsa and allow to stand in a bowl at room temperature. Check the sandwiches – the cheese should have started to melt and the bread turn a golden brown. Once browned to your liking, turn the sandwich over and allow the other side to brown.
Remove from the pan once the bread is evenly browned and the cheese has melted. Slice the sandwiches in half, spoon over the salsa and eat immediately.
Recipe reprinted with permission of A Gorgeous Life.