Category Archives: Drinks

Banoffee Frappe, and How I Beat the Heat

Oozing caramel and ready to be sipped! (Or, you know, slurped!)

It’s summer and it’s hot outside! Wouldn’t a nice cold coffee drink really hit the spot right now? With a dollop or three of fluffy vanilla-scented whipped cream? And tendrils of creamy caramel sauce swirled throughout? But we need some nutrition, right? So…add in some banana chunks, blend it up, layer it, and call it…BANOFFEE FRAPPE!

Banoffee frappe is my new favourite breakfast! I walk to work and because my default speed is a speed walk, I arrive at work all hot and sweaty, which is just not pleasant. I’ve tried walking more slowly — it doesn’t work. I cannot walk slowly even if I am wearing weights (true story, I’ll tell you another time). I am built to walk fast, so the only solution that I can see is to consume Banoffee Frappes while walking to work. I arrive nicely cool, hepped up on caffeine, and hey, the banana and milk count as breakfast, amirite?

Also, it’s super-easy and super-cheap to make! You could make two of these for the price of an iced capp at Tim Horton’s or 4 of these for the price of a small frilly drink at Starbucks. Personally, I’d rather take those savings over the year and spend it on a vacay, but hey, chacun a son gout, n’est pas? (<– Let’s pretend that I know how to add in the French accent on those words, ok? I’m a speed typist, but not a bilingual one.)

So. Banoffee Frappe! Let’s get it onnnnn!!!! *said in a bad James Brown impersonation sort of way*

BANOFFEE FRAPPE (think more James Brown. Can’t you just hear him say it? “Banoffee Frappeeeeeeee, oh yeah, baby!”)


  • 1 banana, frozen in chunks
  • 4 ice cubes of frozen coffee
  • 1/2 c. milk

Whipped Cream

  • 1 c. whipping cream
  • 1/3 c. icing sugar
  • 1 tsp. vanilla extract

Caramel Syrup

  • 3 heaping tbsp. brown sugar
  • 1/4 c. whipping cream
  • 1 tbsp. butter

Sliced banana for garnish and to layer with

1. Make your caramel syrup: heat the whipping cream in a sauce pan over medium high heat until hot but NOT boiling. Stir in brown sugar and butter. Continue stirring over medium heat until sauce thickens and darkens slightly in colour. Set aside to cool.

2. Make your whipped cream: Using a chilled bowl and beater, beat the whipping cream, powdered sugar, and vanilla extract until thick peaks form. Set aside.

3. Make the frappe mixture: in a blender, combine the frozen banana, coffee ice cubes, and milk. Blend until a thick slurry forms.

4. Put it all together: Layer the frappe, whipped cream, caramel syrup, and sliced banana in a tall glass. Best enjoyed in hot weather! Makes one large serving (or two smaller servings), with leftover whipped cream and caramel syrup! (I suggest using the whipped cream and caramel syrup over ice cream. Mmm…ice cream…*drools*…what was I saying?

Er, yes! Make this frappe and beat the heat! Now, how do I get a James Brown ear worm out of my head?

Next Post: Yummy stuff. Maybe No Churn Rum Raisin Ice Cream? Sound good? Let me know what your favourite ice cream flavour is, in the comments!

Linking Up at Meal Plan Monday and Happiness is Homemade!

Super-Fruity White Wine Sangria, and How to Eat Tapas

Full of fruit -- part of a healthy diet!

Full of fruit — part of a healthy diet!

As I mentioned in a previous post, I had a tapas party recently. Tapas are just appetizers, and in Spain, they’re served in bars alongside drinks. There are different theories as to how tapas originated. The one that I like best is that a slice of bread used to be put over a cup of wine when it was served, to prevent flies from getting to the wine. The bread was snacked on, and eventually something was put on top of the bread on top of the wine, and voila, tapas was born!

Tangentially, one of my favourite bread stories is from a history book that I had as a child, full of stories made up of pictures. Very comic-book like, and appealing to a child. In the middle ages, the super-rich, living in castles, would use slices of bread to eat their meals off of, and after the meal, the slices of bread would be taken up and distributed to the poor. Pre-white bread, of course. I can’t imagine that in this day and age of concern about spoilage, but what a treat it must have been for starving beggars – delicious bread covered in scraps of meat and gravies. Makes me crave an open-faced hot turkey sandwich! (I wonder if there’s a vegetarian version. Let me know in the comments?) Which brings me back to slices of bread with stuff on top, which brings me back to tapas, and which brings me back to drinks to wash tapas down with.

Which brings me to SANGRIA! I don’t know the origin of sangria. I could google it, but I prefer to think of it as the brainchild of someone who, like me, hates waste, and wanted to use up leftover wine. I’m not a huge wine drinker, as much as I love the production and culture of wine and wine-making, but I do love sweet wines. I luuuurve me some ice wine, for example! And since sangria has wine, sugar, and my beloved fruit, it’s a drink that I can happily guzzle.

Let’s make some guzzling sangria!

Put me on a hat, and call me Carmen.

Put me on a hat, and call me Carmen.

White Wine Sangria

  • 1 litre white wine
  • 1 can lychee juice
  • 1/3 c. sugar
  • various chopped fruit (ex. grapes, thinly sliced apples and oranges, kiwi, strawberries, and blueberries)
  • 3 c. ginger ale

Mix wine and sugar in a punch bowl. Chop fruit and add to wine. Let sit for several hours. Just before serving, add in ginger ale. Sip and enjoy!

I used white wine because that was what I happened to have in the house, and used the lychee juice because again, that’s what I had lying around. Usually I use red wine with guanabana juice for a particularly fruity and floral flavour, and I highly recommend trying that combination. You can use whatever fruit you have lying around. I used some frozen fruit, including some strawberries I picked and froze a few months ago.

Fair warning, this sangria goes down SUPER easily. The guests at my tapas party didn’t realize how much alcohol was in the sangria (and were shocked when I told them), as it tastes very punch-like and non-alcoholic, but it really does have a lot of alcohol in it, so be careful. No drinking and driving, people! Drinking and sleeping on a friend’s couch though? I’m all for it! Especially after several glasses of this sangria. Mmm…boozy fruit!

Next Post: Homemade Honeycomb Candy! Or maybe Spanish Caramel Flan. Sugar. It’s all good!