Frappe

Ice-cold, creamy coffee blended with caramel and drizzled around the inside of the glass. A dessert you can sip through a straw.

Preparation 5 min, total 5 min. Serves 1.

Why it works

Coffee, ice cream and caramel come together in a creamy, frothy drink. The caramel is blended into the frappé and drizzled around the inside of the glass, making every sip sweet. Suboro Vanilla pairs beautifully with a bitter, dark coffee, while Suboro Sea Salt complements a milder coffee.

What you need:

• 1 double espresso, cooled

• 150 ml milk (dairy or plant-based)

• 1 scoop of vanilla ice cream

• A handful of ice cubes

• 2 tbsp Suboro Vanilla or Suboro Sea Salt, plus extra for the glass

• Optional: whipped cream

Our tip: let the espresso cool completely first. Hot coffee will melt the ice cream, and you’ll lose that lovely frappé texture.

Method:

1. Drizzle a generous amount of Suboro around the inside of a tall glass.

2. Add the espresso, milk, ice cream, ice cubes and 2 tbsp of Suboro to a blender.

3. Blend for 20–30 seconds, until smooth and frothy.

4. Pour the frappé into the prepared glass.

5. Top with whipped cream and a drizzle of Suboro.

6. Serve immediately, before it starts to melt.