4 Hong Kong-inspired Frappuccinos you can make at home this summer

4 Hong Kong-inspired Frappuccinos you can make at home this summer

Bored with store bought frappucinos? Young Post offers some tasty, Hong Kong-themed drinks

Let’s face it: Starbuck’s frappuccinos can get boring. Chocolate this, caramel that ... blah, blah, blah. Not much variation. Wouldn’t it be nice to have something closer to home? That you can make at home? Well, here you go. You’re welcome.

Where a recipe calls for whipped cream, we used the canned stuff, but the freshly whipped variety would be even tastier.

Where a recipe calls for crushed Marie biscuits, place the biscuits in a ziplock bag, seal it, then crush the biscuits either with a rolling pin or your hands. You can alternatively use digestive biscuits.


Softee ice cream frappuccino (Serves 3-4)

We all know the tune to Mr Softee’s ice cream truck all too well. This refreshingly creamy frappe will have you singing that tune as you quench your summer thirst.

Ingredients:

  • 1/4 cup coffee
  • 2 cups ice
  • 3 tbsp condensed milk
  • 2 tbsp coconut milk
  • 1/3 cup milk
  • 1/4 cup cream
  • 1/3 cup vanilla yoghurt
  • splash of vanilla essence

Toppings:

  • whipped cream
  • red food colouring
  • blue food colouring
  • rainbow sprinkles
  • 2 Marie biscuits, crushed

Method:

  1.  Throw all the frappuccino ingredients into a blender and blend until ice and liquid mixture is smooth and thick
  2.  Pour 4 tbsp of the drink into a glass. Add enough red food colouring to turn it a bright red.
  3.  Pour 4 tbsp of the drink into another glass. Add enough blue food colouring to turn it a bright blue.
  4.  Carefully pour the red mixture on top of the blue so you have two layers that look like the cone wrap, then carefully pour in enough uncoloured drink until the cup is three-quarters full.
  5.  Whipped cream! Whipped cream! Whipped cream! Don’t forget to top it all off with blue and red sprinkles, and the crushed Marie biscuits.
  6.  Bottoms up, you deserve it.


A sweet Vietnamese treat to enjoy after a bowl of pho


 

Hong Kong milk tea frappuccino (Serves 4-6)

We all grew up stealing sips of our parent’s “Lai Chai” whenever we could. Now that we’re old enough for our own, here’s a milky, smooth milk tea frappuccino – served with a nice dose of nostalgia!

Ingredients:

  • 3/4 cup water
  • 6 tea bags
  • 3 tbsp evaporated milk
  • 1 tbsp coconut milk
  • 1/3 cup milk
  • 1/3 cup cream
  • 2 tbsp brown sugar
  • 2 cups ice

Toppings:

  • whipped cream
  • 1 tbsp brown sugar
  • 1/4 cup desiccated coconut

Method:

  1.  Place the water and tea bags into a large saucepan and heat until it boils.
  2.  Remove from heat and mix the evaporated milk, coconut milk, milk, cream and brown sugar into the tea. There you go, delicious, sweet milk tea!
  3. Cool to room temperature. Patience is a virtue!
  4. Pour the milk tea and ice into a blender. Blend until the icy mixture is smooth and thick.
  5. In a small bowl, mix the topping ingredients together.
  6. Fill a cup three-quarters full with the frappe.
  7. Top with some whipped cream and the coconut.
  8. What are you waiting for? Drink up!


5 of Hong Kong’s quirkiest desserts to get your sugar fix this summer


Yan Yan frappuccino (Serves 3-4)

Inspired by everyone’s favourite childhood snack, this frappuccino is a delicious sweet treat with a lot of (surprising) texture.

Ingredients

  • 1/4 cup coffee
  • 2 cups ice
  • 3 tbsp condensed milk
  • 2 tbsp coconut milk
  • 1/3 cup milk
  • 1/3 cup cream
  • 5 blocks milk chocolate
  • 5 blocks dark chocolate
  • 3 tbsp cocoa powder

Toppings

  • 3 Marie biscuits, crushed
  • whipped cream
  • 1/8 cup cream (for ganache)
  • 5 blocks dark chocolate (for ganache)

Method

  1. Microwave the milk chocolate and dark chocolate on high for 1 minute and stir. If it’s still not melted, microwave it in 10 second bursts, stirring after every session. Be careful not to burn it!
  2. In a blender, blend the coffee, ice, condensed milk, coconut milk, milk, cream, melted chocolate, and cocoa powder until the mixture is smooth and thick.
  3. In a separate bowl, microwave the 1/8 cup of cream on high for 1 minute. Pour the heated cream over the remaining dark chocolate and mix until smooth. Here’s your ganache!
  4. Pour half of the ganache onto a plate, and 1/3 of the biscuits crumbs onto another. Dip the rim of the cup into the chocolate, then into the biscuit crumbs.
  5. Put 2 tbsp of the biscuit crumbs into the cup to serve as a base
  6. Fill the cup with the chocolate frappe until it’s half full.
  7. Spoon another 2 tablespoons of biscuit crumbs onto the frappe and drizzle with 1 tbsp of chocolate ganache.
  8. Fill the cup with the frappe until it’s three-quarters full.
  9. Top it all off with whipped cream, more chocolate ganache, chocolate pieces and the rest of the biscuit crumbs.
  10. Don’t sip too quickly, or you’ll get a brain-freeze!


Pineapple bun frappuccino

This out-of-this-world frappuccino combines Hong Kong’s classic bo lo bao with an icy drink from the foreign lands, and is a brilliant fusion of America’s milky flavours and HK’s cultural heritage. What’s not to love?

Ingredients

  • 1/3 cup coffee
  • 2 cups ice
  • 2 tbsp syrup
  • 3 tbsp condensed milk
  • 1 tbsp coconut milk
  • 1/3 cup milk
  • 1/3 cup cream
  • 1 tbsp custard powder
  • splash of vanilla essence

Toppings

  • whipped cream
  • Cookies (Makes 12)
  • 1 cup flour
  • 2 tbsp custard powder
  • 3 tbsp condensed milk
  • 6 tbsp sugar
  • 1 egg yolk
  • 3 tbsp evaporated milk
  • 3 tbsp butter
  • 1 tsp of baking soda

Method

  1. Mix all the cookie ingredients together in a large bowl until it forms a soft dough
  2. Knead on a lightly floured surface and roll the dough into a log. Split it into 12 pieces and flatten into 5mm discs. Line a baking tray with baking paper and bake at 200℃degrees Celsius for 5 minutes. Leave out to cool for 10 minutes. Congrats! You’ve made some fresh, hot cookies, just like the ones usually baked on top of a pineapple bun. NO SNACKING!
  3. Place two cookies into a bag and crush into tiny crumbs.
  4. Place the frappuccino ingredients into a blender and blend until the mixture is smooth and thick.
  5. Spoon 1 tbsp of the cookie crumbs into the cup to make a base.
  6. Pour frappe into the cup until it’s half full.
  7. Spoon more cookie crumbs onto the frappe layer.
  8. Fill the cup with the frappe until it’s three-quarters full.
  9. Go crazy with the whipped cream and top it all off with more cookie crumbs, garnishing with a whole cookie.

This article appeared in the Young Post print edition as
Gettin’ freaky with frappes!

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1 comment

elia jassy

00:17am