Greek frappé was invented in 1957 when a Nescafé rep couldn't find hot water at a trade fair.
Base for Water and Milk Frappés
Whip up the ultimate refreshment with our easy frappé base, perfect for both water and milk versions! Just blend together crushed ice, a splash of your favorite sweetener, and a hint of vanilla extract for a burst of flavor. Whether you prefer a creamy treat or a light, icy sip, this base will elevate your summer sipping to a whole new level!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 200 grams of powdered cream (7.06 oz)
- 240 grams of powdered milk (8.47 oz)
🫙Pantry Staples(2)
- 900 grams of granulated sugar (4.5 cup)
- 200 grams of powdered sugar (1 cup)
📦Other(2)
- 20 grams of CMC (0.71 oz)
- 30 grams of CMC (1.06 oz)
👨🍳 Instructions
- 1
For the water frappé base, mix 900 grams of granulated sugar with 20 grams of CMC and beat well.
- 2
For each 16-ounce frappé, add one tablespoon of the crystal base.
- 3
For the milk frappé base, mix 240 grams of powdered milk, 200 grams of powdered cream, 200 grams of powdered sugar, and 30 grams of CMC, and beat until well combined.
💡 Pro Tips
- ✓Mix CMC (carboxymethyl cellulose) with sugar first using a whisk before adding liquids to prevent clumping, as CMC hydrates instantly and forms gels when it contacts water directly.techniqueCMC hydration rate
- ✓Store your frappé bases in airtight containers with silica gel packets to maintain powder flow, as CMC absorbs moisture at 65%+ humidity and will cake the mixture.ingredient65% humidity threshold
- ✓Blend frappés for exactly 45-60 seconds to achieve proper CMC activation and foam stability without over-aerating, which breaks down the stabilizer structure.timing45-60 seconds
- ✓Use a 2.2% CMC ratio (20g per 900g sugar) for water base and 4.3% for milk base because fat interferes with CMC's thickening properties requiring higher concentration.technique2.2% vs 4.3% CMC ratio
- ✓Sift all powdered ingredients through a fine mesh before mixing to eliminate lumps, as CMC particles must be evenly distributed to prevent texture inconsistencies in the final frappé.equipment
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Greek frappé was invented in 1957 when a Nescafé rep couldn't find hot water at a trade fair.
Base for Water and Milk Frappés
Whip up the ultimate refreshment with our easy frappé base, perfect for both water and milk versions! Just blend together crushed ice, a splash of your favorite sweetener, and a hint of vanilla extract for a burst of flavor. Whether you prefer a creamy treat or a light, icy sip, this base will elevate your summer sipping to a whole new level!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 200 grams of powdered cream (7.06 oz)
- 240 grams of powdered milk (8.47 oz)
🫙Pantry Staples(2)
- 900 grams of granulated sugar (4.5 cup)
- 200 grams of powdered sugar (1 cup)
📦Other(2)
- 20 grams of CMC (0.71 oz)
- 30 grams of CMC (1.06 oz)
👨🍳 Instructions
- 1
For the water frappé base, mix 900 grams of granulated sugar with 20 grams of CMC and beat well.
- 2
For each 16-ounce frappé, add one tablespoon of the crystal base.
- 3
For the milk frappé base, mix 240 grams of powdered milk, 200 grams of powdered cream, 200 grams of powdered sugar, and 30 grams of CMC, and beat until well combined.
💡 Pro Tips
- ✓Mix CMC (carboxymethyl cellulose) with sugar first using a whisk before adding liquids to prevent clumping, as CMC hydrates instantly and forms gels when it contacts water directly.techniqueCMC hydration rate
- ✓Store your frappé bases in airtight containers with silica gel packets to maintain powder flow, as CMC absorbs moisture at 65%+ humidity and will cake the mixture.ingredient65% humidity threshold
- ✓Blend frappés for exactly 45-60 seconds to achieve proper CMC activation and foam stability without over-aerating, which breaks down the stabilizer structure.timing45-60 seconds
- ✓Use a 2.2% CMC ratio (20g per 900g sugar) for water base and 4.3% for milk base because fat interferes with CMC's thickening properties requiring higher concentration.technique2.2% vs 4.3% CMC ratio
- ✓Sift all powdered ingredients through a fine mesh before mixing to eliminate lumps, as CMC particles must be evenly distributed to prevent texture inconsistencies in the final frappé.equipment