The coldest frappé
Well, summer’s approaching and the sun is already out. Here’s how you can sit back and enjoy global warming climate change.
It invariably involves all the usual ingredients together with a fridge/freezer. Be warned, it’s not going to improve your ‘carbon offset rating’ but it will help you from being hot and bothered about it.
There’s some degree of preparation, so can’t be too spontaneous. I’ve put the major ingredients in the freezer for about 30 minutes. Any longer and everything’s frozen. Game over.
From the photograph on the left, nestled between the cupcakes, you can see the glass, condensed milk, instant coffee and water are in the freezer.
While making the frappé, it’s important not to introduce anything that will raise the temperature.
The frappé was made the normal way, allbeit a little faster than usual, so as to make sure the temperature didn’t rise too much before I drank it.
The water had a bit of ice forming, so that only helped the situation.
I didn’t notice anything unusual while making it, mixed up just fine and the hand mixer did it’s job.
So here we have it! the finished article! My, that tastes cold… just what the doctor ordered.
Click on the thumbnail above to view, however there isn’t anything visually different from the other frappé photos on this site - it’s just well, um, cold.
To illustrate, I’ve swiped the baby temperature monitor gadget-thingy and set it to ’scan’. Damn! that’s cold!
So there you go - how to make a cold frappé. Don’t forget to avoid leaving the ingredients too long in the freezer, be as quick as you can and above all, have fun making it!
Let me know how you get on.
