June 10, 2015

Velvet Dairy Frappe

A Frappe bases perfect for every flavour

Popularity surrounding Frappes is constantly increasing as consumers demand for more gourmet and diverse flavour selections. With a subtle touch of vanilla, Velvet Dairy Frappe base from The Art of Blend beverage range makes for the perfect beverage base to build on. Pairing the beverage base with traditional flavours such as chocolate, strawberry or leaving plain will always be favourite options on the beverage menu. However this beverage base allows for menus to offer more ‘risky’ and new flavours such as Salted Caramel, Green tea and Gingerbread Latte. Frappes are about offering customers the ultimate premium blended beverage infused with flavour and creativity. With the perfect balance of dairy ingredients and vanilla, Velvet Dairy Frappe distinguishes itself as a versatile frappe beverage base, with a neutral starting flavour that can be served alone or with popular flavours and served over ice, blended or in a granita/slush machine. The addition of The Art of Blends Velvet Dairy Frappe base allows for a number of flavours and beverage offerings to be added to any gourmet and diverse menu.

Gingerbread Latte Frappe

Instructions 16oz/475ml serving

Fill cup with ice cubes, add ¾ cup water and pour into blender. Add 2 scoops (80g) Velvet Dairy Frappe and 15ml Gingerbread syrup or 1/2cup crushed gingerbread biscuits to blender. Blend on a high speed for 30 seconds* or until smooth. Pour into serving glass and decorate with whipped cream and cinnamon.

*Blender times may vary depending on blender used.


1 cup ice cubes
¾ cup water
80g Velvet Dairy Frappe Base
15ml Gingerbread syrup or ½ cup gingerbread biscuits
Whipped Cream

Variations: for extra spice add 2tbsp of Aromatic Spiced Chai beverage powder.

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