Recipes

  • Mocha Frappé

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    Mocha Frappé OR Chocolate Frappé

    Mocha Frappé

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:

    Tip: To make it extra creamy use milk instead of water.

    Using Mocha Frappé Powder:
     
    1. 180g Ice (Level Thirst Cup)
    2. 60g Mocha Frappé Powder (Thirst Scoop)
    3. 140ml Water (Top Line of Thirst Cup)

    Using Chocolate Frappé Powder & Fresh Espresso:
     
    1. 180g Ice (Level Thirst Cup)
    2. 60g Chocolate Frappé Powder (Thirst Scoop)
    3. 80ml Water (Just over Bottom Line of Thirst Cup)
    4. 60ml - Double Espresso
  • Pina Colada Smoothie

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    Coconut Frappé

    Pina Colada Smoothie

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:

    Using Fresh Fruit:

    1. 180g Ice (Level Thirst Cup)
    2. 1 fresh feijoa
    3. 60g Vanilla Frappé Powder (Thirst Scoop)
    4. 140ml Apple Juice (Top Line of Thirst Cup)


    Using Real Fruit Concentrate:

    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 50ml Feijoa & Apple Real Fruit Concentrate (Bottom Line of Thirst Cup)
    4. 80ml Water to Concentrate (Top Line of Thirst Cup)
  • White Hot Chocolate

    Serving Size:
    250ml
    Product(s) to Use:
    White Chocolate Frappé Blend

    White Hot Chocolate

    Directions:

    1. Add 25g (3 heaped teaspoons) of White Chocolate Frappé Blend to a mug/ cup
    2. Add 50ml of hot water to chocolate and stir until dissolved
    3. Top with hot/ steamed milk, stir and serve
  • Coffee Frappé

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    Coffee Frappé OR Vanilla Frappé

    Coffee Frappé

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:

    Tip: To make it extra creamy use milk instead of water.

    Using Coffee Frappé Powder:

    1. 180g Ice (Level Thirst Cup)
    2. 60g Coffee Frappé Powder (Thirst Scoop)
    3. 140ml Water (Top Line of Thirst Cup)


    Using Vanilla Frappé Powder & Fresh Espresso:

    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 80ml Water (Just over Bottom Line of Thirst Cup)
  • Cookies & Cream Frappé

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    White Chocolate Frappé

    Cookies & Cream Frappé

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:
     

    1. 180g Ice (Level Thirst Cup)
    2. 60g White Chocolate Frappé Powder (Thirst Scoop)
    3. 140ml Water (Top Line of Thirst Cup)
    4. Blend
    5. Add 30g crushed cookies (1/2 Thirst Scoop), pulse to combine

     

     

  • Chai Latté

    Serving Size:
    250ml
    Product(s) to Use:
    Chai Latté Blend

    Chai Latté

    Directions:

    1. Stir 35g (4 tsp) of blend into 50ml of hot water
    2. Top with hot or steamed milk
    3. Dust with cinnamon 
  • Chai Latté (Café)

    Serving Size:
    225ml
    Product(s) to Use:
    Chai Latté Blend

    Chai Latté (Café)

    Directions:

    1. Pour 200ml of milk into a milk steaming/ frothing jug
    2. Add 25g (3 generous teaspoons) of Chai blend
    3. Steam both milk and Chai together until desired temperature is reached
    4. Serve and dust with cinnamon 
  • Hot Chocolate (Café Method 1 - Milk)

    Serving Size:
    225ml
    Product(s) to Use:
    Premium Belgian Hot Chocolate blend

    Hot Chocolate (Café Method 1 - Milk)

    Directions:

    1. Pour 200ml of milk into a milk steaming/ frothing jug
    2. Add 25g (3 teaspoons) of Premium Belgian Hot Chocolate blend
    3. Steam both milk and chocolate together until desired temperature is reached
    4. Serve and dust with chocolate 
  • Hot Chocolate (Café Method 2 - Milk)

    Serving Size:
    225ml
    Product(s) to Use:
    Premium Belgian Hot Chocolate blend

    Hot Chocolate (Café Method 2 - Milk)

    Directions:

    1. Pour 200ml of milk into a milk steaming/ frothing jug and heat
    2. Add 25g (3 teaspoons) of Premium Belgian Hot Chocolate Blend
    3. Add 50ml of heated milk to chocolate and stir until dissolved
    4. Top with remaining milk, stir and dust with chocolate 
  • Hot Chocolate (Method 3 - Water)

    Serving Size:
    225ml
    Product(s) to Use:
    Café Style Hot Chocolate blend

    Hot Chocolate (Method 3 - Water)

    Directions:

    1. Add 25g (3 heaped teaspoons) of Café Style Hot Chocolate blend to a mug/ cup
    2. Add 50ml of hot water to chocolate and stir until dissolved
    3. Top with hot/ steamed milk, stir and serve
  • Banana Smoothie

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    Vanilla Frappé

    Banana Smoothie

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:

    Using Banana Real Fruit Concentrate:

    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 50mls Banana Real Fruit Concentrate (Bottom Line of Thirst Cup)
    4. 80ml Water added to concentrate (Top Line of Thirst Cup)

    Using Fresh Banana:

    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 1 banana
    4. 140ml Water (Top Line of Thirst Cup)
  • Berry Smoothie

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    Vanilla Frappé

    Berry Smoothie

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:
     

    Using Real Fruit Concentrate:
     

    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 50ml Berry Real Fruit Concentrate (Bottom Line of Thirst Cup)
    4. 80ml Water to Concentrate (Top Line of Thirst Cup)
    Using Fresh Berries:
    1. 180g Ice (Level Thirst Cup)
    2. 1/2 cup mixed berries of choice
    3. 60g Vanilla Frappé Powder (Thirst Scoop)
    4. 140ml Apple Juice (Top Line of Thirst Cup)
  • Mango Smoothie

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    Vanilla Frappé

    Mango Smoothie

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:

    Using Real Fruit Concentrate:

    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 60ml Mango Real Fruit Concentrate (Bottom Line of Thirst Cup)
    4. 80ml Water to Concentrate (Top Line of Thirst Cup)
    Using Fresh Mango:
    1. 180g Ice (Level Thirst Cup)
    2. 1 cheek of fresh mango
    3. 60g Vanilla Frappé Powder (Thirst Scoop)
    4. 140ml Water (Top Line of Thirst Cup)

     

  • Green Tea Frappé

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    Green Tea Frappé

    Green Tea Frappé

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:

    Using Real Fruit Concentrate:
    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 60ml Mango Real Fruit Concentrate (Bottom Line of Thirst Cup)
    4. 80ml Water to Concentrate (Top Line of Thirst Cup)
    Using Fresh Mango:
    1. 180g Ice (Level Thirst Cup)
    2. 1 cheek of fresh mango
    3. 60g Vanilla Frappé Powder (Thirst Scoop)
    4. 140ml Water (Top Line of Thirst Cup)
  • Chocolate/ White Chocolate Frappé

    Serving Size:
    420ml - Regular
    Product(s) to Use:
    Chocolate Frappé

    Chocolate/ White Chocolate Frappé

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:

    Tip: To make it extra creamy use milk instead of water.

     

    1. 180g Ice (Level Thirst Cup)
    2. 60g Chocolate/ White Chocolate Frappé Powder (Thirst Scoop)
    3. 140ml Water (Top Line of Thirst Cup)

     

  • Tropical Smoothie

    Serving Size:
    420mls - Regular
    Product(s) to Use:
    Vanilla Frappé

    Tropical Smoothie

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:

    Using Real Fruit Concentrate:
    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 60ml Mango Real Fruit Concentrate (Bottom Line of Thirst Cup)
    4. 80ml Water to Concentrate (Top Line of Thirst Cup)
    Using Fresh Mango:
    1. 180g Ice (Level Thirst Cup)
    2. 1 cheek of fresh mango
    3. 60g Vanilla Frappé Powder (Thirst Scoop)
    4. 140ml Water (Top Line of Thirst Cup)
  • Feijoa & Apple Smoothie

    Serving Size:
    420mls - Regular
    Product(s) to Use:
    Vanilla Frappé

    Feijoa & Apple Smoothie

    Directions:

    Put all ingredients into a blender in the following order and blend until smooth and serve:
     

    Using Real Fruit Concentrate:

    1. 180g Ice (Level Thirst Cup)
    2. 60g Vanilla Frappé Powder (Thirst Scoop)
    3. 60ml Tropical Real Fruit Concentrate (Bottom Line of Thirst Cup)
    4. 80ml Water to Concentrate (Top Line of Thirst Cup)

    Using Fresh Fruit:

    1. 180g Ice (Level Thirst Cup)
    2. 1/2 cup mango 
    3. 1 fresh passionfruit
    4. 60g Vanilla Frappé Powder (Thirst Scoop)
    5. 140ml water (Top Line of Thirst Cup)