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Drink

Coffee Frappe

A chilled coffee drink mixed with sugar and ice, served in sherbet cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Coffee Frappe

Ingredients

Directions

Prepare

  1. In a large bowl, combine chilled coffee and sugar.

Freeze

  1. Pour the mixture into an ice cream freezer packed with ice and salt.

  2. Turn the crank until the mixture is half frozen.

Serve

  1. Serve in sherbet cups, with or without whipped cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee
Provides the main flavor and liquid base of the frappé.
Sugar
Adds sweetness and lowers the freezing point, keeping the texture soft rather than rock-hard.

The step that matters

Turn the crank until the mixture is half frozen. Stopping at half frozen leaves a slushy, spoonable texture. Sugar lowers the freezing point, so the mixture stays partly liquid and icy rather than solid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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