Frappes & Syrups

Frappe powders

A frappe powder does two jobs at once. It carries the flavour, and it holds the drink together so the blended ice does not separate back into milk and slush while the customer is still walking to the door. That second job is why a cafe frappe holds its texture and a home blend of milk, ice and syrup usually does not.

Three blends, all in 1kg bags.

• Double Shot Espresso. The coffee one, and the volume seller through summer. Enough coffee in it to taste like coffee rather than like a milkshake with a hint of something.
• Chocolate. The default for anyone who does not want caffeine, and the one children order.
• Vanilla. The flexible one. On its own it is a vanilla thickshake, and it is also the base you build other flavours on by adding a syrup or fruit.

Building one

The standard approach is powder, milk and ice into the blender together, then blend until it is smooth rather than gritty. Getting the ice ratio right is most of the skill. Too little and it is a milkshake, too much and it is flavoured snow that melts into a watery cup within minutes.

From there, the vanilla base plus a pump of syrup covers most of a summer menu without stocking a separate powder for every flavour. Salted caramel over the vanilla base is the one most venues sell out of first.

Our full coffee syrup range is here, and the same syrups go into iced coffee and milkshakes.

Ships Australia-wide from our Melbourne store, alongside the rest of the Arkadia range. Ask us if you are putting a summer menu together and want to know how few products you can build it from.