Four French iced coffees, each crowned with a macaron
Recipe by Chef Hervé · 5 min each · 1 glass each · Easy
Bangkok loves iced coffee. Hervé gives it a French accent: flavors borrowed from French pâtisserie, a macaron on a pick to nibble between sips. Adjust the sugar to your taste, and swap the espresso for milk for a coffee-free version.
The base (for the three frappés)
- 1 double espresso (60 ml), cooled
- 150 ml cold milk
- 1 cup of ice cubes (about 150 g)
Blend the espresso, milk and ice with the flavoring below for 20 to 30 seconds, until thick and frosty. For a coffee-free version, replace the espresso with 60 ml more milk.
Salted Butter Caramel Frappé
- Add 2 tbsp salted butter caramel to the base (see our La Bretonne recipe).
- Drizzle more caramel inside the glass before pouring.
- Top with a salted butter caramel macaron on a pick.
Lavender of Provence Frappé
- Add 2 tsp lavender syrup to the base.
- Homemade syrup: simmer 100 ml water, 100 g sugar and 1 tbsp dried culinary lavender for 5 minutes, steep 15 minutes, strain. Keeps 2 weeks in the fridge.
- Top with a vanilla macaron on a pick.
Crème Brûlée Frappé
- Add 1 tsp vanilla extract and 1 tbsp sugar to the base.
- For the crunchy topping: melt 50 g sugar into a golden caramel, pour it thinly onto baking paper, let it set, then break it into shards.
- Top with a caramel shard and a vanilla macaron on a pick.
Sparkling Espresso
- Fill a tall glass with ice and 150 ml chilled sparkling water.
- Add a slice of lemon and 1 tsp simple syrup if you like it sweet.
- Slowly pour a double espresso over the top and watch the layers form.
Shop the recipe
- Macarons Collection (salted butter caramel, lemon, chocolate, chocolate-raspberry)
- Macarons Classic (vanilla, chocolate, raspberry, pistachio)
Good to know
Our macarons are delivered frozen. Keep them at -18°C and move them to the fridge 1 hour before serving: the shell stays crisp, the heart turns creamy.
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