How to make a Frappe
- Espresso machine
- Prepare espresso whilst remembering to ensure a nice even tamp for a smooth, pure coffee extraction
- Add ice and milk to a blender before blitzing until a nice smooth and consistent mix has been made
- Begin pouring the blended and frothed milk slowly into your cup or latte glass
- Alternatively: Mix the milk, ice and espresso before blending.
- Try to leave a small amount of stiff milk foam at the top of the cup after pouring the milk into the espresso mixture for a drink that resembles a cappuccino in the glass
- Tip: Add syrup to the espresso and top of the drink and finish with a scoop of ice cream or squirt of whipped cream for a flavoursome cold beverage that defies the normal coffee convention
Cold coffee with a milky twist
Greek coffee made for a heatwave
In coffee terms, the Pumpkin Spice latte is still a bambino having only come into existence in 2003.
The brains of the taste team at Starbucks at the time almost dropped the flavour combination. Instead, they were intending to opt for a chocolate, caramel and cinnamon latte.
Luckily for the coffee world, the lack of pumpkin flavoured drinks meant that Starbucks pressed ahead with the promotion of the drink.
The rest is coffee history.
So popular has the drink proven, that it's now found around the globe. All manner of coffee shops and cafes are now creating their own variations of the seasonal beverage.
We now have a range of pumpkin-flavoured foods that wouldn't have appeared on British shores if it wasn't for Starbucks first foray into pumpkin style flavourings.
Often only served from the start of September through to the end of November, this doesn't mean it's short-lived.
Since release, it's estimated that 200 million pumpkin spice lattes were sold to 2015. That's a serious number of lattes served!