Vanilla Coffee Frappé
Section: Blended: Frappés, Shakes and Granitas · espresso · dairy · blend
Setup
Glass: 350 ml, chilled
Ingredients (as the source specifies)
- Vanilla frappé base 25 g
- Vanilla syrup 20 ml
- Whole milk 180 ml
- Double espresso 36 ml
- Ice 100 g
Method
- Blend the base, the syrup, the milk and the ice for 30-40 seconds, then add the espresso and blend a further 5-10 seconds only, to hold the texture.
Technique
The procedures this drink is built with. They are the technique, not this drink's own method.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- Vanilla Frappé Base · 25 × 4 = 100 kcal
- Standard flavoured syrup (60-65 °Bx) · 20 × 3.3 = 66 kcal
- Whole milk 3.5% · 180 × 0.64 = 115.2 kcal
- Espresso · 36 × 0.03 = 1.08 kcal
- Ice · 0 kcal
Derived total: ≈ 280 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- Double espresso 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)
Derived total: ≈ 130 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK`
Holding and food safety
These figures are the published guidance, not a house rule. Each carries its source.
- Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
- Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.
Your local authority sets the requirement. Confirm these against it before service.
Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20