This White Chocolate and Raspberry Frappé has become a firm favourite with my kids since I first made it a month ago. To me, white chocolate and raspberries have a natural affinity; the tartness of the raspberries sets off the richness of the white chocolate extremely well. It’s a combination I’ve used a few times before, most notably in the Raspberry, Rose and White Chocolate Cake.
I’ve experimented with quite a few drink recipes in the last month or so, all meant for my latest e-cookbook, “Ramadan Recipes – a 7 Day Meal Plan”, just published this past weekend and available on Amazon everywhere. It can be used by anyone looking for a meal plan, not just for those who are fasting and most certainly a useful meal plan for any week. You’ll find it on Amazon in all countries; you don’t need a Kindle to buy it, just download a Kindle app on your smartphone, tablet or computer. See the image at the top of this page.
Back to today’s recipe (sorry, I have to plug my book!), White Chocolate and Raspberry Frappé. It’s one of a handful of drink recipes that didn’t make the cut, no, no, not because it wasn’t good enough, but I had to match the drinks to the recipe of the day, and this one was a bit of an odd one out. It was too rich for the cheesecake, not quite right with the onion bhajis and a bit too much for the mocha risotto!
It’s a very easy recipe to put together, a little on the rich and sweet side as drinks go but not quite like a milkshake. If you love cold drinks, try it out and let me know what you think.
Getting the best of this White Chocolate and Raspberry Frappé
Make the Raspberry compote ahead and place in the fridge, as it’s a cold drink.
Use the best white chocolate you can get your hands on. I use Green & Black’s White Chocolate.
This recipe makes 2, double the amount for 4, although you may have to blend it in 2 go’s, depending on how big your blender is.Print
- 100g/3.5oz good quality white chocolate
- 500ml/2 cups cold whole or semi skimmed milk
- 1 tsp vanilla paste (or extract)
- raspberry compote (recipe below)
- 2 handfuls ice cubes
- 2 handfuls raspberries, fresh or frozen
- 60g/2oz white sugar
- 1 tbsp water
- Place 125ml/half cup of the milk in a microwaveable jug or large mug and heat for 1-2 minutes until very hot. Time taken will depend on the strength of your oven. Keep an eye on it as once it boils, it will flood your microwave oven.
- While waiting for the milk to heat up, break up your white chocolate into little pieces.
- Place the white chocolate pieces in the hot milk and stir until melted.
- Add the vanilla in and stir well to mix. If you are using vanilla paste with seeds, the seeds will sink eventually, not a big deal.
- Place the ice, the chocolate and milk mix as well as the rest of the cold milk into a blender and blitz to mix.
- Place everything in a small saucepan and bring to a simmer and cook for 5 minutes, breaking up the fruit if you like.
- When done, cool to a room temperature, cover, and place in the fridge until needed.
Total Time here does not include the raspberry compote chilling time.
- Serving Size: 2