Frappe Mix, Milkshake and Smoothie Mix

A frappe mix is a powdered base that a cafe blends with ice and milk or water to make a frappe. The powder carries the sweetness, the body and the emulsifiers that keep the drink smooth instead of icy, so every cup comes out the same regardless of who makes it. Art of Blend frappe mixes are dry powders made in Australia and dosed by the scoop in a standard commercial blender.

It is a frappe base powder. A frappe powder is typically a blend of sugar, milk solids or a non-dairy equivalent, and the stabilizers and emulsifiers that hold air and ice in suspension. That last part is what separates a frappe powder from simply blending syrup with ice, which separates within minutes. Cafes buy it in bulk bags and dose it by the scoop. The Art of Blend range covers iced coffee, white chocolate, spiced chai and two cocoa strengths.

No. A milkshake is blended from ice cream and milk, so it is thick and dairy led. A frappe is blended from ice, which gives a lighter, colder texture, and it is usually coffee or chocolate led. One base can serve both: the Velvet Dairy Vanilla Milkshake Mix blends with ice cream for a milkshake and with ice for a frappe, which is why many cafes carry one base instead of two.

The Art of Blend wholesale range is: Original Iced Coffee Frappe Mix, White Chocolate Frappe, Aromatic Spiced Chai, Indulgent Chocolate 30% Cocoa Frappe, Decadent Chocolate 21% Cocoa Frappe, Velvet Dairy Vanilla Milkshake Mix and Creative Yogurt Smoothie Mix. A 1 kg sample bag is available to trial the range before committing to a case. All are made in Australia.

Yes. The Aromatic Spiced Chai, Chocolate 21% Cocoa and White Chocolate bases dissolve in hot water or steamed milk for chai lattes, hot chocolate and spiced drinks. The same bag serves hot and frozen, so a cafe can run a seasonal menu without stocking two separate product lines.

Only the Creative Yogurt Smoothie Mix carries probiotics. It includes Bifidobacterium lactis and Lactobacillus acidophilus live cultures. The frappe bases do not contain them.

Store Art of Blend mixes in a cool, dry place below 25 degrees C (77 degrees F). They are dry powders and need no refrigeration before preparation, which matters in a cafe where cold storage is usually the constraint. Once a bag is opened, reseal it and keep it dry.

A standard commercial blender. No frozen beverage machine or dispenser is required, which is the main cost difference between adding frappes to a menu and adding soft serve or slush. For the hot drinks you need only hot water or a steam wand.

You can approximate one at home by blending instant coffee, sugar, milk powder and ice, and it will taste like a frappe. What it will not be is consistent. A commercial frappe powder carries stabilizers and emulsifiers that hold the ice and air in suspension, so the drink does not separate while it sits on the counter and the twentieth cup of the day matches the first. For one drink at home that does not matter. For a cafe serving a hundred a day it is the whole job, which is why frappe mix is sold as a bulk base rather than as a recipe.