7 Adult Frappuccinos for National Frappe Day

Today is National Frappe Day and while I am a little disappointed that Starbucks is not giving me any freebies I am still excited enough to whip something up in the kitchen when I get home.  Now what would make a Frappe even better on National Frappe Day? Adding alcohol of course! Here are some of our favorite recipes utilizing the liquor cabinet and a blender.

Note: These recipes are for more than one drink, if your going through the work of using a blender you might as well share – or drink 2 yourself!

Facts about the Frappe:

  • The word ‘Frappe’ first appeared in the 1848 edition of the American English Dictionary and is derived from the French word frappe meaning  ‘to Chill.’
  • Fist sold in small coffee shops during the 1980’s it was not until Starbucks created the Frappuccino in 1995 that the frappe gained national popularity.
  • Celebrities like Britney Spears have helped to popularize the appeal of these specialty ice-blended drinks, always being photographed with a cool beverage in hand.
  • The frappe is loved internationally with regional variations like: Adzuki (red bean) Frappe in Japan, Dulce de Leche Frappe in Argentina and the Coffee Jelly Frappe in the Philippines.

 

Pumpkin Spice Frappe

Pumpkin Spice Frappe

Pumpkin Spice Frappe

Why yes, we love pumpkin everything – so why not a pumpkin alcohol drink!

1 tablespoon Instant Coffee

1/2 cup water

1/2 tsp. vanilla extract

2 Tbsp. canned pumpkin

2oz. Corsair Pumpkin Spice Moonshine

1/4 tsp. pumpkin spice, ground

1/2 cup coconut milk

Tools: blender, freezer
Garnish: whipped cream and a dash of ground cinnamon

In a shallow freezer safe container add water and coffee and mix until incorporated. Place in the freezer and freeze for 4 hours or overnight. In a blender add frozen coffee, pumpkin, vanilla, moonshine, pumpkin spice, and coconut milk. Blend until smooth. Pour into a glass and top with whipped cream and sprinkle of cinnamon

 

Kahlua Frappe

Kahlua Frappe

Kahlua Frappe

What else is coffee liquor be good for? A cooling Frappe, that’s what.  As we come to the end of fall this may be your last chance to enjoy a refreshing beverage with Kahlua Liquor before you are hankering to put it in your hot coco.

1 tray of ice cubes (medium size cubes)

2 oz. Kahlua Liquor (any flavor)

1 Tbsp.  Instant coffee

2/3 cup milk

2 oz. Chocolate Liquor (Godiva or similar)

4 scoops of vanilla ice cream

Tools: blender, freezer
Garnish: whipped cream and drizzle with chocolate syrup

Starting with ice cubes place in blender and crush a few seconds. Add remaining ingredients and blend until smooth. Top with whipped cream and drizzle with chocolate syrup. Makes 2-3 servings.

 

Dulce de Leche Frappe

Dulce de Leche Frappe

Dulce de Leche Frappe

4 oz. of chilled espresso

1/2 cup of ice

4 oz. milk

2 tbsp. sugar

2 tbsp. dulce du leche

2 oz. Dark Rum (Diplomatico Anejo Rum)

Tools: blender, freezer
Garnish: whipped cream and drizzle with caramel and a sprinkle of cinnamon

Pulse ice cubes a few times in blender to crush. Combine rest of the ingredients in blender. Blend until smooth. Top with whipped cream and drizzle with caramel.

 

Horchata Frappe Recipe

Horchata Frappe

Horchata Frappe

4 oz. of chilled espresso

1/2 cup of ice

2 scoops vanilla or cinnamon ice cream

4 oz. Rum Chata

Tools: blender, freezer
Garnish: whipped cream and a dash of ground cinnamon

Pulse ice cubes a few times in blender to crush. Combine rest of the ingredients in blender. Blend until smooth. Top with whipped cream and cinnamon.

 

Absinthe Frappe

Absinthe Frappe

Absinthe Frappé

Absinthe, popular in New Orleans was commonly drunk in the “Absinthe Frappe,” a mixture of Absinthe, Anisette, and soda water. The drink was first concocted at the Old Absinthe House bar in 1874 by Cayetano Ferrer, and was served to famous customers such as Oscar Wilde, Mark Twain, and General Robert E. Lee, just to name a few.

1 1/2 oz. absinthe (try Lucid)
1/2 oz. simple syrup
2 oz. soda water
6–8 mint leaves
Crushed ice
Tools: mixing glass, muddler, shaker
Garnish: mint sprig

Muddle mint leaves in the bottom of mixing glass. Add absinthe and simple syrup to an ice-filled shaker and shake vigorously until outside of shaker begins to frost. Pour contents into glass filled with crushed ice, top with a splash of soda and garnish.

 

chocolate covered cherry frappeChocolate Covered Cherry Frappe

1 tray ice cubes

2 oz. Godiva White Chocolate Liqueur (or similar)

2 oz. Corsair Vanilla Bean Vodka (or similar)

2 scoops Ben & Jerry’s Cherry Garcia Ice Cream (or similar)

½ oz. Grenadine

Garnish: maraschino cherries

Fill a blender with ice cubes, blend slightly, and add white chocolate liqueur, ice cream, grenadine and vodka. Blend until smooth. Garnish with a maraschino cherry on the rim of the glass.

 

Caramel Amaretto Frappe

Caramel Amaretto Frappe

Caramel Amaretto Frappe

4 oz. of chilled espresso

1 ½ cups ice

4 oz. milk

2 tbsp. sugar

2 oz. Amaretto DiSaronno  liqueur

Tools: blender, freezer
Garnish: whipped cream and drizzle with caramel

Combine first 5 ingredients in a blender; blend until smooth. Garnish with whipped cream and caramel. Makes 2 (8 oz.) servings.

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