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How to make it
Frappe
- Dose
- 4–5 heaped tsp (40–50g)
- Milk
- 200ml cold
- Time
- Blend 30–40 sec
Add the powder, cold milk and a cup of ice to a blender. Blend until smooth and creamy. Top with whipped cream.
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More about this product
Cold, creamy iced chocolate the whole family loves.
Arkadia Milk Chocolate Frappe Powder: Creamy Iced Chocolate at Home
The iced chocolate frappé is a crowd-pleaser for a reason: it's cold, creamy and chocolatey. Arkadia Milk Chocolate Frappe lets you make a café-style chocolate frappé at home whenever the mood strikes.
Made in Melbourne and poured in cafés around Australia, it blends up smooth and rich. With no coffee in it, it's the one to make for the kids on a hot afternoon (and for yourself, of course).
Why You'll Love It
- Rich, creamy milk chocolate flavour
- No coffee, a hit with kids and adults alike
- Smooth and thick when blended with ice and milk
- Made in Melbourne, trusted by Australian cafés
How to Make It
Add 4–5 heaped teaspoons to a blender with 200ml cold milk and a cup of ice. Blend until smooth and creamy. Top with whipped cream for the full café experience.
Available in 1kg.
Also try Arkadia Double Shot Espresso Frappe for a coffee version, or Arkadia Toffee Caramel Frappe for a caramel twist. For hot chocolate on cooler days, there's Mahalia Premium Drinking Chocolate.
Free shipping Australia-wide. No minimum order.
What are the ingredients and allergens?
Ingredients
Sugar, glucose syrup solids, cocoa powder (18%), vegetable fat, flavours, stabilisers (340, 451, 452), salt, milk solids, emulsifiers [471, 322 (soy)], vegetable gums (415, 407), anticaking agent (551), acidity regulator (501).
Contains milk, soy
FAQs
Is the chocolate frappé OK for kids?
It's a favourite with kids. There's no coffee in it, just cocoa, which has only a trace of natural caffeine.
How do I make a chocolate frappé?
Blend 4–5 heaped teaspoons with 200ml cold milk and a cup of ice until smooth. Whipped cream on top is optional but encouraged.
Does it contain dairy?
Yes, it contains milk and soy.
