The Gallivanting Gourmand
Greg Duncan
Greg Duncan
is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 05.26.04


Iced Frappuccino hits the spot

It's going to be hot and you'll need to be cooled.

At some point this summer I imagine you'll be hopping on the bandwagon and joining millions in the trend of buying a cold iced coffee at one of the many outlets that have taken over every neighbourhood corner.

The arrival of iced coffees on the East coast a couple of years back signaled our desire to be as hip as the West coast where wide-eyed and zoomed coffee slurpers unite. They have been slurping the good stuff for years, and for all intents and purposes, continuously outdo us on the too-hip-to-be-cool coffee radar.

The thing is that whole trend is a joke as there is no need to spend countless coins on daily excursions to these outlets. It's actually easier to make a good iced coffee at home.

OK, I'll admit that the drive-thru provides a certain je ne sais quoi but really, folks, you'll save a lot of dough by chilling your own.

Leftover coffee in your coffee pot in the morning is inevitable unless you are drinking 10-12 cups of the stuff a day. I'm not suggesting you do, but you might be wise to save the leftovers for the fridge for an afternoon boost. That's what we do at our house as soon as the season allows for iced coffee cravings.

All you'll need is a good handful of ice and some milk to enjoy iced coffee as good as it gets. If you insist, you can brew a small pot fresh and pour the whole lot over crushed ice. However, this will dilute the concoction and you'll need to mix new ice in later.

A good strong espresso coffee is preferable, in my opinion, as is whole milk and lots of sugar. To really go upscale and have a coffee that rivals Starbucks or Second Cup, whip out the blender and blend the ice, coffee, sweetener, and milk until frothy.

Add in some chocolate syrup and top with whipped cream and you'll have created a drink that costs four bucks at most outlets.

Here is a simple recipe for a great Frappucino buzz.

Copycat Frappucino


1/2 cup strong coffee - espresso if possible
2 cups milk
1/4 - 1/3 cup sugar
1 1/2 cup ice


Combine all in a blender and blend well.