did you end up finding out if anyone made their own base? I am in the same situation and trying to make a base for my blended coffee drinks.
I found out non fat milk help with the foamy-ness but, am stumped from there. I tried flavorless gelatin which thickens it up but, am reluctant to add it because it just sounds so weird as part of the ingredient list.
did you end up finding out if anyone made their own base? I am in the same situation and trying to make a base for my blended coffee drinks.
I found out non fat milk help with the foamy-ness but, am stumped from there. I tried flavorless gelatin which thickens it up but, am reluctant to add it because it just sounds so weird as part of the ingredient list.
how long do you steam it? and 2% milk is good. I like french roast with a 2% milk for my latte. another thing for ice coffee drinks is lots of creamer this can add some nice foam when done right.
So, use creamer for blended drinks? I noticed when I use full fat milk the frappe gets really foamy.
Non fat keeps the foaminess down but, lacks depth in the frappe.
I read somewhere that pectin gives it a creamy texture that you get in the starucks frappes. Gonna give it a try tonight and let you know what happens.
I used condensed milk and that was ok. Just to sweet for my taste.
Cocoa powder is ok. depending on the type I tried the same thing once and it tasted horrible! Cocoa powder can be bitter so use it right. skim milk is too weak but I use it because it's all I ever have on hand. I have tried non-dairy powder and the affects were good because too much dairy is not good for you and it's good to always have a real coffee flavor.
I found the missing piece to making a perfect blended frappe!
It gives it a creaminess and binds all the flavors together and keeps my COGS way down compared to buying a frappe base.
I made a mocha frappe and it tasted way better than 'Bucks. It was so creamy and I only used 2% milk, two shots of espresso, little bit of caramel and vanilla, chocolate syrup, chocolate sauce.
What kind of base do you want to make? If it is just the coffee then use a toddy and go about 1 pound of coffee to 1 gallon of no more than 150 tds RO water. Cold extraction gives you the concentrated coffee without being too astringent or bitter.
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