Best 2 Espresso Frappe Recipes

Calling all coffee enthusiasts! If you're looking for a refreshing and delicious way to enjoy your favorite espresso, look no further than the espresso frappe. This blended iced coffee drink combines the rich flavor of espresso with the creamy smoothness of milk and ice, creating a delightful beverage that's perfect for any occasion. With so many variations to choose from, finding the best recipe for your espresso frappe can be an exciting adventure. Whether you prefer a classic combination of espresso, milk, and ice, or you're looking to add a touch of sweetness, flavorings, or toppings, there's an espresso frappe recipe out there to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA CARAMEL ESPRESSO FRAPPE CAKE

Vanilla Caramel Espresso Frappe Cake image

Very rich, very moist cake that tastes like a frozen vanilla caramel coffee drink in a cake. Made it for my mum's birthday picnic and it was a big hit (if a bit of a struggle to transport)!

Provided by Marya "Marta" Krause

Categories Desserts Cakes

Time 2h32m

Yield 16

Number Of Ingredients 16

Ingredients

4 teaspoons instant espresso powder (such as Starbucks® Via® Instant)
1 ¼ cups white sugar
½ cup unsalted butter, at room temperature
½ cup packed light brown sugar
3 large eggs
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar
1 ½ cups unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 pinch salt
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 (12 ounce) jar caramel ice cream topping, divided

Steps:

Dissolve espresso powder in a bowl with 2 tablespoons hot water.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 72.6 g, Cholesterol 103.1 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 16.3 g, Sodium 197.5 mg, Sugar 46.2 g

ESPRESSO FRAPPE

Espresso Frappe image

Provided by Giada De Laurentiis

Categories beverage

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 cups milk
1/2 cup heavy cream
2 shots espresso, chilled (or 1/2 cup instant espresso)
1/2 cup simple syrup, recipe follows
Crumbled amaretti cookies (or biscotti), for garnish
1/2 cup water
1 cup sugar

Steps:

Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.
Yield: 1 cup
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 1 hour

Tips:

For a classic espresso frappe, use a double shot of espresso and omit any additional flavors.
For a sweeter frappe, add an extra pump of simple syrup or honey.
For a more refreshing frappe, use cold brew coffee instead of espresso.
To make a vegan frappe, use almond milk or oat milk instead of dairy milk.
For a protein-packed frappe, add a scoop of protein powder.
To make a decadent frappe, top it with whipped cream, chocolate chips, or caramel sauce.
Be creative and experiment with different flavors! You can add anything from fruit to spices to nuts.

Conclusion:

Espresso frappes are a delicious and refreshing treat that can be enjoyed all year round. They are easy to make and can be customized to your liking. With so many different flavor combinations to choose from, there is sure to be an espresso frappe that everyone will enjoy.