It's late afternoon, I need a pick-me-up but I am not in the mood for hot coffee. It's 90 degrees out and an iced coffee sounds great, a caramel macchiato version even better.
So I made it.
Much easier than running to the local coffee shop and having to spend 5 bucks on a drink. And... I get to make it my way, with my ingredients. Sugar free syrups, flavored coffees. Mixtures of ingredients I want to put together without being charged an extra $.50 per addition. Whipped cream, skim milk, coconut milk, sugar free vanilla syrup, caramel.. I chose!
This is one of those small appliances that so many people don't even know exist unless someone tells them. It's the Mr. Coffee 20-Ounce Frappe Maker
and it's an appliance I am still using about 2 or 3 times a week after about a year. I use it for iced coffee drinks of all kinds, but I also find myself using it to crush ice for homemade icee's as well as making frozen margaritas and more. It's a coffee maker and a blender all in one.
Cappuccino Frappe
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 to 3 tablespoons sugar
- 1/2 cup whole or other milk
- 1/2 cup water
- 5 tablespoons ground espresso or other dark roast coffee
Place ingredients in blender compartment in order listed
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 2 to 3 tablespoons sugar
- 1/2 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 5 tablespoons ground espresso or other dark roast coffee
Grasshopper Fudge Frappe
- 1 cup ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) mint chocolate chip ice cream, slightly softened
- 2 tablespoons chocolate syrup
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 1 cup ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) mint chocolate chip ice cream, slightly softened
- 2 tablespoons chocolate syrup
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Peppermint Frappe
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 1 tablespoon sugar
- 1 tablespoon crushed red and white candy canes or hard peppermint candies
- 1/4 cup chocolate syrup
- 1/4 cup whole or other milk
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 1 tablespoon sugar
- 1 tablespoon crushed red and white candy canes or hard peppermint candies
- 1/4 cup chocolate syrup
- 1/4 cup whole or other milk
Tip: To crush candy, unwrap and place in
heavy-duty re-sealable storage bag; pound lightly with meat mallet or
rolling pin to form small pieces.
Death By Chocolate Frappe
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 1 cup ice cubes (7 to 8 each)
- 2 tablespoons chocolate chips
- 1 cup chocolate ice cream
- 3 tablespoons chocolate syrup
- 3 tablespoons whole or other milk
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 1 cup ice cubes (7 to 8 each)
- 2 tablespoons chocolate chips
- 1 cup chocolate ice cream
- 3 tablespoons chocolate syrup
- 3 tablespoons whole or other milk
Hazelnut Mocha Frappe
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 3 tablespoons Frangelico (hazelnut liqueur) or 1 teaspoon hazelnut syrup
- 2 tablespoons chocolate syrup
- 1/4 teaspoon vanilla extract
- 2 tablespoons whole or other milk
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 2 tablespoons sugar
- 3 tablespoons Frangelico (hazelnut liqueur) or 1 teaspoon hazelnut syrup
- 2 tablespoons chocolate syrup
- 1/4 teaspoon vanilla extract
- 2 tablespoons whole or other milk
Chocolate Caramel Swirl Frappe
- 1/3 cup butterscotch-caramel dessert topping
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 3 tablespoons hot fudge topping
- 1/4 teaspoon vanilla extract
- 1/4 cup whole or other milk
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Place ingredients in blender compartment in order listed
- 1/3 cup butterscotch-caramel dessert topping
- 2 cups crescent-shaped ice cubes (14 to 17 each)
- 3 tablespoons hot fudge topping
- 1/4 teaspoon vanilla extract
- 1/4 cup whole or other milk
Prepare coffee using amounts below
- 1/2 cup water
- 3 tablespoons ground espresso or other dark roast coffee
Gingerbread Latte Frappe
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
- 2 cups ice cubes (14 to 17 each)
- 3 tablespoons packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground ginger
- 1 to 2 pinches ground cinnamon
- 1 to 2 pinches ground cloves
- 1/4 cup half and half or whole milk
Coffee & water in brewer
- 3 tablespoons ground dark roast coffee or espresso
- 1/2 cup water
Place ingredients in E18 E17blender jar in this order
- 2 cups ice cubes (14 to 17 each)
- 3 tablespoons packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground ginger
- 1 to 2 pinches ground cinnamon
- 1 to 2 pinches ground cloves
- 1/4 cup half and half or whole milk
Frappe Affogato
- 1 cup crescent-shaped ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) vanilla ice cream
- 1/4 cup milk
- 1/2 cup water
- 5 tablespoons ground espresso or other dark roast coffee
Place ingredients in blender compartment in order listed
- 1 cup crescent-shaped ice cubes (7 to 8 each)
- 1 1/2 cups (about 3 scoops) vanilla ice cream
- 1/4 cup milk
Prepare coffee using amounts below
- 1/2 cup water
- 5 tablespoons ground espresso or other dark roast coffee
And if you need a little more help - check out all the recipes on the Mr. Coffee site - recipes.
You might also be interested in similar items available though Amazon as the Mr. Coffee Frappe Maker is getting very difficult to find. I don't believe they make it anymore. (2017)
