August 17, 2006

 Navigation

   Home Page

 News & Features

   News

 Columns & Opinions

   Publisher's Note

   Boomers

   Pinings

   Longshots

   Techie

 Pop Culture

   Film

   TV

   Books
   Video Games
   CD Reviews

 Living

   Food

   Wine

   Beer
   Grazing Guide

 Music

   Articles

   Music Roundup

   Live Music/DJs

   MP3 & Podcasts

   Bandmates

 Arts

   Theater

   Art

 Find A Hippo

   Manchester

   Nashua

 Classifieds

   View Classified Ads

   Place a Classified Ad

 Advertising

   Advertising

   Rates

 Contact Us

   Hippo Staff

   How to Reach The Hippo

 Past Issues

   Browse by Cover


Frappe Vs. milkshake
Yes, there is a difference
By Susan Reilly  news@hippopress.com

One hot night recently, an employee of Goldenrod in Manchester spent an inordinate amount of time explaining the difference between a milkshake and a frappe to a puzzled patron.

Clearly not from around here, probably not from New England in fact, this lost soul insisted that a milkshake is what we lovingly call a frappe. She was determined to win — because there is a big price difference between the two.

“Well, can I have ice cream in the milkshake?” asked the customer.

“Yes, but then that is a frappe,” replied the employee. In the end the customer ordered a frappe, because she wanted no part of milk whipped with syrup.

“It happens all the time,” said Ron Diburro, the manager of Goldenrod. “A frappe really is a New Hampshire thing and visitors have a tough time with it.”

Webster’s defines a milkshake as a “a thoroughly shaken or blended drink made of milk, flavoring syrup and often ice cream.”

A frappe, defines Webster, is a “a thick milk shake.”

This is where the confusion begins. Depending on where you are, a frappe and a milkshake are two different drinks, one in the same or one or the other may not even exist in the local vocabulary at all.

Frozen drinks — such a frappes and now the trendy smoothie — have a following entirely all their own.

While summer is ice cream season, not everyone want s to furiously lick a cone trying to out run the inevitable melt that will run down to your elbow. Some of us want to patiently sip our ice cream, whipped frothy, neatly thru a thick straw.

So what is the deal with the whole frappe-milkshake thing? In most parts of the country, if you order a milkshake (you won’t see a frappe on the menu) you will get what we consider to be a frappe.

Here, if you order a milkshake, you will get a drink made of milk and a flavored syrup whipped in a blender and typically available in vanilla, chocolate and strawberry.

A frappe is a drink made with ice cream, whipped in the same blender and can be made in any flavor of ice cream that is available.

All of this debate may be moot anyways, as the smoothie — frappes sometimes healthier cousin — takes center stage. With a smoothie, though, anything goes. And don’t be fooled by slick marketing touting the health benefits of berries and yogurt and such— some smoothies are so full of fat and sugar you might as well enjoy that frappe you really wanted in the first place.

Frappe shoot
Where to get a cool frappe: we realize this is not a complete list, but a sample of what is out there.

Puritan
245 Hooksett Rd
Manchester 623-3182
Frappe ($3.25) extra thick frappe ($3.95)
Interesting flavors: look for baklava, orange-pineapple and ginger.

Goldenrod
1681 Candia Rd
Manchester 623-9469
Frappes ($2.55) popular flavors include bubblegum, strawberry cheesecake and White Russian.

Arnie’s Place
164 Loudon Road,
Concord 228-3225
Thick shakes ($2.70-$3.10)
Classics in Vanilla, Chocolate, Coffee, Mocha, Strawberry, Black Raspberry, Peanut Butter

Blakes Ice Cream
353 South Main Street, or 1500 South Willow St, or 222 Elm St, or 53 Hooksett Rd, Manchester
Frappes ($3.51-$4.49) Flavors include: brownie dough, Kahlua chip, chocolate cake batter, pumpkin and lemon meringue pie.

Cremeland Drive-In
250 Valley Street?
Manchester 669-4430 ?
Frappes ($3.46) Twenty flavors to choose from, including ice cream, sherbert and yogurt.

Hayward’s Ice Cream Stand
7 Daniel Webster Highway
Nashua 888-4663
Frappe in regular or extra thick ($3.35-$4.85) Flavors include: banana fudge, carmel praline and cherry vanilla. Also check out the selection of no sugar added and low carb ice creams.

Brick House Drive-In
1387 Hooksett Road
Hooksett, 622-8091
Frappes ($2.65-$3.30) most popular flavor: Peanut butter Iditeroad, Maine Black Bear and Almond Joy

Jake’s Old Fashioned Ice Cream & Sweet Shoppe
135 Route 101A
Amherst 594-2424
Flavors include: birthday cake, carmel latte, Mexican chocolate, green tea, blueberry cheesecake and carrot cake.

Summer Freeze
74 Fisherville Rd
Concord, 228-0579
Frappes ($2.97-$3.51) in Cake – batter and cotton candy aqnd all of the classics.

Johnson’s Highland View Farm
101 Range Rd
Windham, 898-3831
Frappe ($4.10) Over 25flavors, look for cherry vanilla, German chocolate cake and apple crisp.


08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch