Puerto Rican recipe · measured and tested
Boricua Coffee Frappé: Creamy, Measured and Not Buried in Syrup
A home frappé where coffee still tastes like coffee and ice provides texture.
Many frappés depend on syrups and prepared bases. This version uses strong coffee, measured ice and enough milk to move the blender without turning the drink into a vanilla shake.
Recipe at a glance
Yield: One large glass
Time: 7 minutes
Best coffee: Strong coffee chilled completely
Ingredients
- 120 ml strong chilled coffee
- 100 ml milk
- 160 g ice
- 15–20 g sugar or simple syrup
- Pinch of cinnamon, optional
Method
- Chill coffee completely.
- Add coffee, milk and sweetener to the blender.
- Add ice and pulse until evenly textured.
- Taste, adjust with one tablespoon coffee or milk and serve immediately.
Why this ratio works
More coffee than milk preserves flavor, while pulsing limits ice melt from blender friction.
Adjust it without losing the coffee
Replace 30 ml milk with coconut milk for a tropical variation. For more body without more sugar, freeze some coffee into cubes.
Troubleshooting
For a thin drink, add ice gradually; for stalled blades, add 15 ml milk. Avoid blending for full minutes.
Serve and store safely
Use a blender rated for ice, secure the lid and consume the drink immediately.
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