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Le Chaudron recipe
Café frappé
Iced whipped coffee frappé
⏱ 5 minServes 2Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 ml (¾ cup)strong espresso, chilled
200 ml (¾ cup)cold whole milk
30 g (1 oz)superfine sugar
1 tspvanilla extract
10large ice cubes
1 pinchground cinnamonto finish
- 200 ml (¾ cup) strong espresso, chilled
- 200 ml (¾ cup) cold whole milk
- 30 g (1 oz) superfine sugar
- 1 tsp vanilla extract
- 10 large ice cubes
- 1 pinch ground cinnamon to finish
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brew the strong espresso the night before and refrigerate so it's completely cold.
- Take the milk out of the fridge just before making the drink.
- Pour the cold coffee, milk and sugar into the blender and add the vanilla extract.
- Add 6 roughly crushed ice cubes.
- Blend on high for 30 seconds until light, cold and foamy.
- Pour into tall glasses over the remaining ice, with some foam on top.
- Dust the foam with a pinch of ground cinnamon just before serving.
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