Homemade Frappucino

I love Spring and Summer.

It is not just the lovely warm weather (hopefully), the trips to the beach and the smell of freshly cut grass.

It means one thing……….

The return of the Frappucino!

I have loved iced coffee in its many variations since trying it on holiday in Spain as a child.  My main frustration is that I could never get the same taste from a homemade frappucino as I could from a shop bought one until now!

You do need a coffee machine that can make espresso coffee (instant coffee just doesn’t give the same flavour) and a good quality coffee such as Caffe Cagliari which is Nespresso compatible!

Caffe Cagliari are a family company steeped in over 100 years of Italian history. Alessandra Cagliari, the great great grand daughter of the founder handles the marketing and packaging today. Every single cup is an exquisite masterpiece, the result of more than 100 years of knowledge and tradition. The qualitative and sensory standards of Espresso have been certified by the Italian Espresso National Institute (I.N.E.I.), which protects and promotes Italian Espresso.

To make my Frappucino I am basing the size on my Latte glass so you would have to base any measurements on your own glasses / mugs, however this is my recipe.

• 9 ice cubes – can be crushed or whole, depending if you have a blender
• 1 or 2 shots of cooled Caffe Cagliari espresso (adjust to taste)
• 3/4 cup of milk
• Whipped Cream (optional)

Mix the coffee and milk together and pour over the ice.  Add the whipped cream and serve immediately!

You can also add a syrup such as Caramel or Chocolate if you fancy a different flavour.

If you are feeling naughty, then serve with a slice of your favourite cake.  Mine would be my Lemon & Lime Drizzle cake.

For more recipes and tips on how to get the best out of you coffee you can follow Caffe Cagliari on twitter or like them on Facebook here.