A frappé is meant to change as it stands

Unlike a milkshake thickened mainly with ice cream, this drink gets its body from finely crushed ice. It will gradually separate and soften as that ice melts. That is a reason to serve it straight away, not a sign that the recipe needs a commercial thickener.

The measured sugar helps round out the cold coffee, but it does not provide the thick texture. Dissolving it in the espresso first avoids a gritty layer at the bottom. If you prefer less sweetness, reduce the sugar; expect the coffee's bitterness to become more noticeable.

Let the equipment set the limits

A blender designed only for soft fruit may struggle with hard ice. Do not assume that a higher speed makes it safe. Check the manual and use smaller cubes if the manufacturer recommends them. If the appliance cannot process ice, make an iced latte instead rather than forcing the motor.

Once the ice is broken down, extra blending warms the mixture and can make it thinner. Stop when you have the texture you want. If the drink is too solid to circulate, a tablespoon of milk may help, but repeated large additions turn it into ordinary iced coffee.

The optional cream gives a rounder finish without requiring ice cream. It is not essential, and it should go in with the liquid rather than being whipped separately. Leave enough headroom in the jug for the mixture to move and expand slightly.

What you'll need

  • 60 ml espresso
  • 120 ml cold milk
  • 150 g ice cubes
  • 2 tsp caster sugar
  • 1 tbsp double cream, optional

Let's make it

  1. Stir the sugar into the hot espresso until dissolved. Cool the coffee in a shallow cold-water bath for about 15 minutes.
  2. Check that your blender can crush the size and quantity of ice you plan to use. Add the milk, cooled coffee and optional cream to an upright jug, followed by the ice, or use your manufacturer's loading order.
  3. Pulse until the ice breaks down, then blend briefly until the mixture has a slushy, spoonable texture. Stop if the blades stall; switch off and unplug before redistributing ingredients. Pour into a chilled glass and serve immediately.

Make it your own

Use decaffeinated espresso if preferred.

A suitable plant drink can replace milk, but omit the dairy cream as well if making a dairy-free version.

Keeping it fresh

Serve immediately; the slushy texture does not hold in the fridge. Make a single serving rather than freezing a finished leftover block, which can be difficult for a domestic blender to break up safely.

Allergen notes

Contains milk and optional cream. Check plant-drink substitutes for their own allergens.