cold ESPRESSO coffee KAHLUA milk frappe

A no ice, cold coffee beverage with a special touch.
Espresso coffee blended with just the right sweetness, light milk and spirit.

Although reality at home tells me otherwise, my thoughts still have not left Paris.
Therefore, if you may permit...kindly humour me a little while longer.

Although most Parisian cafés do not satisfy most coffee connoisseurs...
their café charms such a welcome that one is willing to forgive this small lack in their repertoire.

This may not be so in the next few years...
a few really good coffee shops are starting to rise to the occasion.
For now, Italians still seem to have an upper hand over them...
and in my humble opinion...they do deserve this reputation after all ;o)

Summer time always brings on the desire for cold frappé coffees.
Why not spike them up for that special something...something?
Here’s my personal and versatile recipe without the use of plain water ice cubes.
Pure ingredients is the only way to get the authentic flavour and smoothness in a real frappé.

cold ESPRESSO coffee KAHLUA milk frappé
serves 2 medium glasses

(American / Metric measures)

. 6 small, frozen cubes of Espresso coffee (yields about 1/2 cup/ 120ml)
. 1/2 fl.oz. (12.5ml) Maple syrup
. 1 fl.oz. (12.5ml) Kahlua liquor *
. 1 cup (125ml) 2% milk

* Variations that also taste wonderful: Amaretto, Frangelico, Grand Marnier, Tia Maria

1. In a blender...pulse, crush and blend coffee cubes until a somewhat smooth consistency is achieved. 
2. Add the syrup and liquor.  Blend again. 
3. Add just a little milk to the blender in order to liquefy the coffee mix for easier pouring.  Set aside the rest of the milk. 
4. Pour the blender mix into two medium size glasses. Then, continue pouring the remainder of the milk equally between both glasses.  Voila.

I’ll eventually get my head out of those Parisian clouds.
For now, I’ll go enjoy a good book and sip my espresso frappé.  Ta Ta for now.

Happy moments and flavourful wishes in all your kitchen adventures.

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.