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Drink

Coffee Frappe

A chilled coffee beverage made with strong black coffee, sugar, and cream, then frozen and churned.

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

  1. Add sugar to the coffee and stir until dissolved.

  2. Pack the mixture in a freezer.

  3. Churn as you would ice cream.

  4. Serve in glasses.

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

Strong black coffee
Provides the main coffee flavor and bitterness that the sugar balances.
Sugar
Sweetens the coffee and lowers its freezing point, keeping the frozen texture softer.
Cream
Adds fat and richness, giving a smoother, creamier mouthfeel to the frozen drink.

The step that matters

Pack the mixture in a freezer. The mixture must freeze evenly while being churned. Freezing it solid without churning produces large ice crystals, which make the texture coarse and icy rather than smooth.

“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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