Oreo Frappe is a chocolatey cold coffee packed with the goodness and crunchiness of Oreo cookies. If you are a serious Oreo lover , this frappuccino recipe is worth bookmarking!
What is Oreo Frappe?
The Oreo frappe is the newest obsession of cold coffee lovers from all over the World.
Oreo Frappuccino is a cold coffee loaded with chunks of Oreo Cookies, ice cream, milk, coffee, and chocolate syrup.
Over time, the crunchy Oreo frappe has become the most loved version of cold coffee worldwide. If you are a purist, try my classic cold coffee or the Vietnamese Iced Coffee .
For those like me who love Oreo cookies, this cold coffee recipe is the best way to enjoy both the cookies and the coffee.
My Tried & True Tips
- Before making the frappe, keep the milk in the freezer for 10 – 15 minutes. It has to be semi-frozen.
- Try to use full-fat (full cream) milk for making the frappuccino. It gives a thick and luscious texture to the drink.
- Do not blend the frappe to a smooth consistency. A little bit of chunky texture is delightful in this Oreo frappuccino.
- A good quality cold brew or a strong instant coffee powder is perfect for making an Oreo frappe.
- Avoid using too much vanilla ice cream else it will dominate the flavour of the coffee and the cookies.
- The amount of sugar to be added to the recipe is not defined. It depends on personal taste preference, or you can skip it.
- As I mentioned earlier, the rockstar ingredient in this frappe is the cookies. So be generous with the number of cookies. Because that only adds the crunchy, thick, and addictive texture of the best Oreo Frappe.
How To Make
To make this super quick Oreo frappe, add all of your ingredients together in a blender. And whiz! You have the most delicious, cafe coffee day-style Oreo frappe in under 15 minutes on your table.
This crunchy Oreo frappe recipe is worth bookmarking for its minimalistic approach. And oh my goodness, I love it. It has summer written all over it.
Watch Oreo Frappe Video
More Summer Drink Recipes
- Mango Lassi
- Lemon Iced Tea
- Orange Iced Tea
- Hibiscus Iced Tea
- Virgin Mango Mojito
- Vietnamese Iced Coffee
- Tropical Mango Milkshake
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 500 ml milk, chilled or semi-frozen
- ▢ 1 tablespoon instant coffee powder
- ▢ 4 oreo cookies
- ▢ 1 scoop vanilla ice cream
- ▢ 2 tablespoon chocolate syrup
Ingredients for garnishing
- ▢ 1 scoop vanilla ice-cream
- ▢ 1 teaspoon chocolate syrup
- ▢ crushed oreo cookies
Instructions
- Fill the jar of the blender with milk, coffee, ice cream, cookies, and chocolate syrup. Blend the frappe till well combined. Do not blend the frappe for too long as it has to have a crunchy texture.
- Pour the frappe into serving glasses.
- Garnish with a scoop of vanilla ice-cream, drizzle chocolate syrup, and finish with crushed cookie chunks.
- Serve Oreo Frappe chilled.
Recipe Notes:
- Try to use chilled or semi-frozen milk for making this frappe.
- If milk is not chilled, add 2 – 3 ice-cubes while blending the frappe.
- Adjust the quantity of instant coffee powder according to the taste of the coffee or how strong/light you want to make the frappe.
- If you are not too keen, skip adding vanilla ice cream in the frappe. Add a scoop on top before serving.
- If you want to make it for kids, skip coffee and you will end up with oreo milkshake.
Nutrition
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Oreo Frappe Recipe
Equipment
- Blender
Ingredients
- 500 ml milk, chilled or semi-frozen
- 1 tablespoon instant coffee powder
- 4 oreo cookies
- 1 scoop vanilla ice cream
- 2 tablespoon chocolate syrup
Ingredients for garnishing
- 1 scoop vanilla ice-cream
- 1 teaspoon chocolate syrup
- crushed oreo cookies
Instructions
- Fill the jar of the blender with milk, coffee, ice cream, cookies, and chocolate syrup. Blend the frappe till well combined. Do not blend the frappe for too long as it has to have a crunchy texture.
- Pour the frappe into serving glasses.
- Garnish with a scoop of vanilla ice-cream, drizzle chocolate syrup, and finish with crushed cookie chunks.
- Serve Oreo Frappe chilled.
Video
Notes
- Try to use chilled or semi-frozen milk for making this frappe.
- If milk is not chilled, add 2 - 3 ice-cubes while blending the frappe.
- Adjust the quantity of instant coffee powder according to the taste of the coffee or how strong/light you want to make the frappe.
- If you are not too keen, skip adding vanilla ice cream in the frappe. Add a scoop on top before serving.
- If you want to make it for kids, skip coffee and you will end up with oreo milkshake.
Nutrition
Indian Style Shakshuka is a delicious twist to the traditional shakshuka recipe. Little pockets of eggs served in a spicy Indian-style sauce are perfect for Sunday breakfast.
About Shakshuka
If you’ve never tried or heard of this egg dish, I highly urge you to try the shakshuka recipe.
The whole premise of the shakshuka recipe is centred around the combination of tomatoes and eggs, which are a perfect blend – the tanginess and juiciness of the tomatoes and the soft creaminess of the eggs are a match unlike any other.
This dish’s simplicity is the BIGGEST SELLING POINT – fresh flavours, good protein, and super easy to make.
Origin of Shakshuka
Shakshuka originated in Africa but later got recognition in Middle Eastern Cuisine.
Many variations of the shakshuka recipes are popular in Middle Eastern and Mediterranean Cuisine.
However, the flavours and cooking process of the dish are very similar to Indian curries. The shakshuka recipe is easily adaptable to suit the local palettes.
My Indian Style Shakshuka
This Indian-style shakshuka recipe is very similar to that of curry masala.
Frying onion and tomatoes, adding Indian spices, the touch of coriander, and green chilli will remind me of making an Indian curry.
The tomato sauce is spiced with a hint of Indian spices and has small pockets of perfectly runny eggs.
Other versions of the shakshuka recipe recommend adding more vegetables, red bell peppers, minced meat, lean protein like chicken, chickpeas, or even soft cheese such as feta .
Shakshuka can either be baked or cooked on a stovetop. This one is a very easy stovetop shakshuka recipe .
But it would be best to have a cast-iron skillet or a heavy-duty non-stick pan for making shakshuka.
How To Make
The Sauce: Sauté some onions and tomato in oil. Season with salt, turmeric, cumin powder, and red chilli powder. This mix must cook until the tomatoes are reduced to a rich, saucy blend.
The Eggs: The USP of this Indian Style breakfast comes – from the egg pockets. Carefully make little pockets or wells in the tomato gravy and crack eggs into it, taking good care not to break the yolk.
Then cover the dish with a lid and let the eggs cook in steam (while the stovetop flame is on low).
Once the whites of the eggs are set, your shakshuka is ready to be dished out.
Serving Suggestion
Traditionally, shakshuka is served with warm pita bread and freshly churned hummus .
You can serve it with homemade focaccia bread slices , Indian-style paratha, or on its own with herb roasted potatoes on the side.
Shakshuka is best enjoyed straight from the pan while dipping the toasted bread slices to absorb the sauce’s flavour.
My Tried & True Tips
Use the ripe tomatoes to make the sauce. You can use canned tomatoes as well.
The shakshuka recipe requires tomato puree and diced tomatoes to give the dish its rich, saucy consistency. Use canned tomatoes or manually grate fresh tomatoes.
Adding a bit of suga r (about half a teaspoon) removes the tomatoes’ excess tanginess and balances out the flavours. The original recipe, however, doesn’t use sugar.
This dish uses sweet-tasting cooking oil like olive oil to get a more authentic, nutty flavour.
Adjust the quantity of spices according to your taste or how spicy you like to make shakshuka.
Once eggs are added, do not bake or cook the shakshuka for too long. Else, egg yolk will solidify.
More Breakfast Recipes
Granola Bar
Overnight Oats
Potato Tray Bake
Whole Wheat Pancake
Mango Oats Smoothie
Spinach Corn Sandwich
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ ½ Cup finely chopped onion
- ▢ ½ Cup finely chopped red bell pepper
- ▢ 1 tablespoon tomato paste or ketchup
- ▢ ½ Cup canned tomato or grated tomato
- ▢ 1 teaspoon garlic paste
- ▢ ½ teaspoon red chilli powder
- ▢ ½ teaspoon cumin powder (jeera powder)
- ▢ ½ teaspoon black pepper powder
- ▢ ½ teaspoon sugar
- ▢ Salt to taste
- ▢ 4 eggs
- ▢ 2 tablespoon olive oil
- ▢ 2 tablespoon chopped coriander
Instructions
- Heat olive oil in a cast iron skillet or a heavy duty non-stick pan.
- Add chopped onion. Fry till they start caramelizing.
- Add the chopped bell pepper, garlic paste, tomato paste, grated tomato, salt, and spices. Fry for the next 5 minutes or till the oil starts separating from the masala.
- Using a spoon, make indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet with a lid, and cook on low heat until the egg whites are set. This does not take more than 5 minutes. You can bake it as well.
- Uncover, and add the fresh coriander leaves for garnish.
- Serve Indian style shakshuka with the toasted bread slices.
Recipe Notes:
- Use the ripe tomatoes for making the sauce. You can use canned tomatoes as well.
- Adding a tiny bit of suga r (about half a teaspoon) to the recipe takes away the excess tanginess of the tomatoes and balances out the flavors.
- Adjust the quantity of spices according to your taste or how much spicy you like to make shakshuka.
- Once eggs are added, do not bake or cook the shakshuka for too long else egg yolk will solidify.
- Other versions of the shakshuka recipe recommend adding more vegetables, red bell peppers, minced meat, or lean protein like chicken, chickpeas, or even soft cheese such as feta to the dish.
- Shakshuka can either be baked or cooked on a stovetop. But you need a cast-iron skillet or a heavy-duty non-stick pan for making shakshuka.
- Shakshuka is not a freezer-friendly dish. It is best enjoyed fresh and warm.
Nutrition
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