Now what would make a Frappe even better on National Frappe Day? Adding alcohol, of course! Here are some of our favorite recipes utilizing the liquor cabinet and a blender.

Note: These recipes are for more than one drink, if you're going through the work of using a blender you might as well share – or drink 2 yourself!

Facts about the Frappe:

• The word ‘Frappe’ first appeared in the 1848 edition of the American English Dictionary and is derived from the French word frappe meaning ‘to Chill.’
• First sold in small coffee shops during the 1980s it was not until Starbucks created the Frappuccino in 1995 that the frappe gained national popularity.
• Celebrities like Britney Spears have helped to popularize the appeal of these specialty ice-blended drinks, always being photographed with a cool beverage in hand.
• The frappe is loved internationally with regional variations like: Adzuki (red bean) Frappe in Japan, Dulce de Leche Frappe in Argentina and the Coffee Jelly Frappe in the Philippines.

Pumpkin Spice Frappe

Why yes, we love pumpkin everything – so why not a pumpkin alcohol drink!

1 tablespoon instant Coffee
1/2 cup water
1/2 tsp. vanilla extract
2 Tbsp. canned pumpkin
2oz. Corsair Pumpkin Spice Moonshine
1/4 tsp. pumpkin spice, ground
1/2 cup coconut milk

Garnish: whipped cream and a dash of ground cinnamon

In a shallow freezer safe container add water and coffee and mix until incorporated. Place in the freezer and freeze for 4 hours or overnight. In a blender add frozen coffee, pumpkin, vanilla, moonshine, pumpkin spice, and coconut milk. Blend until smooth. Pour into a glass and top with whipped cream and sprinkle of cinnamon

Kahlua Frappe

What else is coffee liquor be good for? A cooling Frappe, that’s what. As we come to the end of fall this may be your last chance to enjoy a refreshing beverage with Kahlua Liquor before you are hankering to put it in your hot coco.

1 tray of ice cubes (medium size cubes)
2 oz. Kahlua Liquor (any flavor)
1 Tbsp. Instant coffee
2/3 cup milk
2 oz. Chocolate Liquor (Godiva or similar)
4 scoops of vanilla ice cream

Garnish: whipped cream and drizzle with chocolate syrup

Starting with ice cubes place in blender and crush a few seconds. Add remaining ingredients and blend until smooth. Top with whipped cream and drizzle with chocolate syrup. Makes 2-3 servings.

Dulce de Leche Frappe

4 oz. of chilled espresso
1/2 cup of ice
4 oz. milk
2 tbsp. sugar
2 tbsp. dulce du leche
2 oz. dark rum

Garnish: whipped cream and drizzle with caramel and a sprinkle of cinnamon

Pulse ice cubes a few times in blender to crush. Combine rest of the ingredients in blender. Blend until smooth. Top with whipped cream and drizzle with caramel.

Horchata Frappe

4 oz. of chilled espresso
1/2 cup of ice
2 scoops vanilla or cinnamon ice cream
4 oz. RumChata

Garnish: whipped cream and a dash of ground cinnamon

Pulse ice cubes a few times in blender to crush. Combine rest of the ingredients in blender. Blend until smooth. Top with whipped cream and cinnamon.

Caramel Amaretto Frappe

4 oz. of chilled espresso
1 ½ cups ice
4 oz. milk
2 tbsp. sugar
2 oz. Amaretto DiSaronno liqueur

Garnish: whipped cream and caramel

Combine first 5 ingredients in a blender; blend until smooth. Garnish with whipped cream and caramel. Makes 2 (8 oz.) servings.

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