I really like this video and find it helps to see it being done the ‘right’ and ‘traditional’ way first. The dude gives a pretty good run through of the whole process: http://www.youtube.com/watch?v=t0QsOOHZ5DA&feature=related.
My goal, for this recipe, was to proteinize Greece’s Holy-Zeus-is-this-delicious Frappe. I’ve made frappes for ages but never with protein powder. I’ve made lots of protein espresso based drinks (mochas, lattes, cappuccinos, etc) but never frappes.
First I tried adding some whey to the instant coffee before shaking that pretty vigorously with some cold cold water. That did NOT work so I just made a regular frappe and poured the lovely foam into a glass before pouring in some chocolate whey + water (aka an unshaken chocolate protein shake) and letting it sit for a minute (that’s the pic above).
Problem was that, because my arms are really sore this morning, my shaking turned out not as hale and hearty as it should have been – I mean you got to SHAKE that thing like a maniac – so yeah, when you do it do it right and you will be left with a LOT more foam (like the guy in the video)! Anyways, you get the idea :-)
Ratios are important here, as is, in my opinion, the type of instant coffee. For some reason I always find Nestle’s works best but play around with whatever you have around to see. I tend to stick to 2 teaspoons of instant and 3-4 tablespoons of water (=
2 teaspoons instant coffee
2-4 tablespoons water
1. Mix coffee and water.
2. If you want to add sugar here, add sugar (I don’t). Shake for the life of you.
3. Pour into a glass and stir in whatever liquid you’re using (protein+water or protein+milk)).
Macros per Serving: N/A
PS – take your shaking seriously.