March 12, 2015

Banoffee Pie Frappe

The Dessert Beverage trend

Desserts have been enjoyed as a sweet treat after a meal for as long as any sweet tooth can remember. While most dessert recipes are enjoyed with a fork or spoon, new dessert beverages are making their way onto the menu. Dessert drinks have infused the creativity and flavour of the most popular desserts into drinkable form. The Art of Blend Velvet Dairy Frappe base, with its classic balance of dairy ingredients and a subtle touch of vanilla, serves as the perfect starting base for dessert beverages. Our frappe base paired together with dinner guests favourite desserts and flavours such as cookies and cream, strawberries and cream and banoffee offer an entertaining yet delectable alternative to an otherwise classic dessert and have them craving another serving.

Banoffee Pie Frappe


1 cup Ice Cubes
½ cup Cold Water
80g Velvet Dairy Frappe Base
½ cup Crushed Biscuit
1 Banana
Toffee Topping Sauce
Whipped Cream


Fill cup with ice cubes, add water and pour into blender. Add 2 scoops (80g) The Art of Blend Velvet Dairy Frappe Base, crushed biscuit, banana and blend on high for 30seconds* or until smooth. Decorate with whipped cream and drizzle toffee topping sauce.

*Blender times may vary depending on blender used.

For more information and serving suggestions, visit our website


MPM Advertisment


Get the most out of Christmas trade

In Australia and NZ, good weather combines with the festive season to make Christmas a busy time of year for most hospitality businesses. The silly season may bring a bit of extra stress, but by observing a few golden rules you...
by Cafe Culture Mag


Cybertongue technology!

A cybertongue that can rapidly detect lactose and spoilt milk, developed by CSIRO, has today been licensed to startup PPB Technology. The next-generation diagnostic tool uses biological sensors to detect substances like lactose...
by Cafe Culture Mag


An Interesting Christmas read.

Alternative Food Politics: From the Margins to the Mainstream covers topics ranging from ag-tech start-ups and social justice projects, to new ways of mediating food wastage, celebrity, and ‘ethical’ foods, as well as the r...
by Cafe Culture Mag



Coffeesmiths Espresso Bar

The sign on the side of the road had intrigued me for weeks – ‘Coffee to wake the dead’. Always a sucker for a quirky A-frame I knew it was only a matter of time before I tested that claim. Sure enough one Wednesday m...
by Cafe Culture Mag


Australia’s Newest Tea Lounge

Australia’s newest tea lounge concept “TAVALON TEA LOUNGE” has been launched in the heart of Westfield Garden City for its soft opening in November 2018. This exclusive, luxurious and elegant tea lounge is changing the wa...
by Cafe Culture Mag


by Cafe Culture Mag


It’s a wrap! Golden Bean 2018

Here we are again, at the end of another year and Golden Bean competition! The fourteenth annual Golden Bean Australia/New Zealand competition was held in its customary location, the scenic town of Port Macquarie. Dozens of roa...
by Cafe Culture Mag



Helping Australian small businesses grow by going digital

Support from ASBAS Digital Solutions available.   The Australian Small Business Advisory Services (ASBAS) Digital Solutions program  provides access to business advisory service providers to deliver low cost, high quality, di...
by Cafe Culture Mag


The 2018 Grand Breezey Master

Sydney, Australia, 15 November 2018:   The wait is over. After a full year of tightly fought heats stretching across the globe, we brought the best baristas we could find together in one of the world’s best cafes, The Gr...
by Cafe Culture Mag


Fun food fact: The not so nice connection between beavers and artificial vanilla….

Artificial Vanilla Flavoring   Be cautious next time you bake or buy something vanilla-flavored because artificial vanilla has castoreum, which is a product that comes from a gland in a beaver’s butt. Source: https://www...
by Cafe Culture Mag