I like to think of these two frappé recipes as precursors to Starbucks’ Frappuccino. You can even combine the two and make an icy mocha frap of your own, courtesy of these recipes from the 19th century.


Cafe frappe and chocolate frappe are both favorite beverages for the teas served on the piazza on hot summer afternoons.

Cafe frappé recipe

A tested recipe for the former consists of eight level tablespoonfuls of freshly-ground coffee covered with a quart of boiling water for eight or ten minutes. Strain the coffee, dissolve in eight tablespoonfuls of granulated sugar, and add a half pint of warmed milk and the same quantity of sweet cream. Stir thoroughly, and when cool, put in a freezer and partly freeze.

Serve in glasses or china cups with small cakes or wafers. Just before serving, drop in each cup a little cold whipped cream.

People who do not object to using spirits in their cookery sometimes savor the frappe with a little brandy.

Chocolate frappé recipe

For the chocolate, which is a very rich beverage, use three fourths of a pound of sweetened chocolate. Break in small pieces and set in a bowl over hot water until melted. Heat a quart and a half of milk in an oatmeal boiler, and stir in the melted chocolate, a little at a time.

When thoroughly mixed and smooth, set where it will cool, and stir it often while cooling. Whip a pint of cream to a froth, and when the chocolate is nearly cold, add to it. Flavor delicately with vanilla and beat lightly with an egg-beater until well mixed. Partly freeze and serve in the same way as the coffee.

About this story

Source publication: The Record-Union (Sacramento, Calif.)

Source publication date: August 30, 1896

Filed under: 1890s, Dessert recipes, Drink recipes, Summer

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