Velvet Dairy Frappe

Velvet Dairy Frappe

With a subtle touch of vanilla, our Velvet Dairy Frappé is great on its own or blended with flavouring syrups. It’s versatile with a rich and creamy taste, making it a real crowd-pleaser.

GLUTEN FREE

Allergy Advice

Contains milk and is processed on the same equipment as soy.
Product Code C0001
Packaging 1.0 kg bag4 bags per carton
Shelf Life 18 months
Serving methods Cold, Blended, Slushie / Granita

NEW LOOK COMING SOON

Product Code C0001
Packaging 1.0 kg bag
4 bags per carton
Shelf Life 18 months

Mixing Instructions

BLENDER

For 16oz/475ml serving: Fill cup with ice, add up to¾ of the cup with water and pour into blender. Add 2 scoops (80g) Velvet Dairy Frappe base and blend on high for 30 seconds* or until smooth. Pour into serving glass and decorate as desired. *Blender times may vary depending on blender used.

GRANITA

Add 1kg of Velvet Dairy Frappe to 5 litres of cool drinking water and stir well using a whisk. Transfer the liquid to a granita machine and leave on freeze with the agitation on. Wait until ice crystals have formed and serve. Flavour and decorate as desired.

Coffee, Cookies & Cream Frappe

Ingredients:
1 cup ice
¾ cup water
Double espresso shot
1-2 crushed chocolate
Cream biscuits
80g Velvet Dairy Frappe

White Chocolate Mocha

Ingredients:

1 cup ice
¾ cup water
30ml caramel syrup
80g Velvet Dairy Frappe

Testimonials

“Art of Blend has amazing drinking chocolates, chai and frappe mixes that can help your business not only serve great beverages but also make money. I can highly recommend their products knowing many establishments that have chosen to partner with them.”

Phillip Di Bella
Founder & Managing Director

Testimonials

“We love this chocolate powder from Art of Blend and have been able to improve our incremental revenue from selling to our existing customers!”

Peak Coffee
Ryan Mein, General Manager

Testimonials

“This is a very exciting and innovating product. Watch this space!”

Cafe Culture
Rob Marlowe, Sales and Marketing Manager

 

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