My husband, Kalpesh, loves cold coffee, especially Frappe. Now like all cold coffees, Frappe contains lots of sugar. Plus there is sugar which is added in whipped cream. Earlier, Kalpesh didn’t give much thought to the sugar amount in his coffee. That changed when he was diagnosed with diabetes. Now, when he orders his Frappe at coffee shops he tells them to not add any sugar.
At home, he started looking for healthier alternatives to follow a diabetic diet. So when he’s making Frappe at home he uses stevia drops to get the much needed sweetness. Stevia is a sweetener, which extracted from the leaves of the plant and is a healthier alternative to sugar. Kalpesh uses stevia instead of sugar to make whipped cream as well. So it’s a pretty healthy cold coffee—stevia instead of sugar, skimmed milk instead of regular milk and low fat cream to make whipped cream—the works basically. 🙂
Like most guest recipes, this one too has a few sentences directly from the horse’s mouth. So here goes…
I was always a tea-person. Can’t really recollect when I started liking coffee, especially cold coffee. Usually when I’m out with friends we do have that occasional mug of cold coffee at McDonalds or Starbucks. I totally love the concept of Frappe which is mostly because I love whipped cream. Whipped cream combined with a chocolate-flavoured cold coffee can be a killer combination.
However, with diagnosis of diabetes I’ve had to keep a thorough watch on the sugar intake. Thus thought of cracking the code for a diabetic- friendly version of my favorite cold coffee. By the way, I like the Cold Coffee Frappe at McDonalds and Javachip Frappuccino at Starbucks. I usually have it custom made at both these outlets. So when I have it at any of these joints, it’s usually a bit bitter with the only sweetness coming from the cream.
How to Make Cold Coffee Using My Recipe:
In my cold coffee recipe, I have used natural and chemical-free liquid stevia instead of sugar. For cream – I use the low fat Amul cream. Replace the usually very sweet chocolate chips with Amul’s 90% or 55% dark chocolate. And use only 1 large square tile of this chocolate which will get ground into small granules same as you get in your Javachip Frappucino at Starbucks.
I also whipped the cream at home using stevia instead of sugar and it works just fine. If you use Amul’s low fat cream, whipping can take some time but if you use Amul’s regular whipping cream which is hard to get usually, it forms nice thick cream in a very short time.
Before I give you the recipe here’s a little bit of trivia about the popular cold coffee, Frappe. Frappe is a foam-covered iced coffee drink that originated in Greece. Typically, it is made using instant coffee, water and sugar. Here’s Kalpesh’s version of Frappe.