Blended Iced

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Posted by Rachel | Posted in Gourmet Coffee | Posted on 11-07-2008

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Blended Iced
How do I make a blended ice coffee drink similar to a Starbucks Frappachino?

I’ve tried many times to make a Frappachino-type drink, and even though my recipe is improving, there is still a big difference between my homemade concoction and the real thing. Whenever I blend the coffee and ice, they separate after a few minutes. I believe that perhaps Starbucks puts something in their ice that causes it to blend better with liquid. Anyone have any idea what that might be? Or do you have any other tips that would make the entire drink mix more evenly? Thanks!

Starbucks uses a “creme beverage base” for all their frappuccino blended drinks. Their mix includes sugar, milk powder, and some thickening agents. Your missing ingredient is the thickening agent.

The best answer is to add a little bit of carrageenan powder such as the type you’ll find here: http://www.coffeewholesalers.com/coffeedrinksupplies.htm Carrageenan is a gum derived from seaweed that is used to thicken foods like ice cream or soy milk. A little goes a long way – start with around 1/8 tsp and add more as needed.

Alternatively, you can try something like chocolate or vanilla instant pudding mix. One or two tbsp should have the desired effect, provided you enjoy the taste. I’ve also heard that sweetened condensed or evaporated milk (found in cans at any supermarket) can help with the thickening.

Another way to improve iced coffee drinks is to use cold brewed coffee concentrate instead of espresso. Hot coffee or espresso will turn bitter if mixed with ice or left to cool. Cold brewed coffee is made with a coarse grind, 12-18 hours, and cold water. It keeps well in the fridge for several weeks. If you make enough iced drinks, it might be worth looking at a brewer from www.toddycafe.com.

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