Awful Big & Awful Good:
Rhode Island’s “Awful Awful” Belongs at Every Outrageous Outdoor Eating Event™
OOEE Culinary Collective
When you think of a high summer Outrageous Outdoor Eating Event (OOEE) — which I write about on our Track #6 educational channel you would be thinking of a large-scale event with food at the center and an intriguing theme wrapped around that outdoor meal. For instance, a sprawling outdoor farm or ranch gathering with friends, food, music, and maybe a roaring fire pit — your mind probably jumps to grilled meats, garden salads, local beers, and sangria.
But, with the hot weather about to hit… let me introduce one of the coolest secret weapons in our Track #6 culinary arsenal: a rich, retro, and ridiculously refreshing chocolate frappe. Or better yet, let’s call it by its real Rhode Island name: the Awful Awful.
🍫 What Is the Awful Awful?
Rhode Island’s famous milkshake-like drink, the Awful Awful, got its name from a phrase once used by the New Jersey-based Bond’s Ice Cream chain: “Awful big and awful good.” Newport Creamery made it a household name throughout New England. But this wasn’t just a chocolate shake. It was:
Frothy, not gloopy
Made with real milk, not soft serve
Poured tall in metal or glass soda fountain tumblers
And thick enough to nearly stop your straw cold
🥤Frappe vs. Milkshake vs. Awful Awful — What's the Difference?
This comparison highlights how three similar beverages vary based on texture, ingredients, and regional naming.
Beverage Texture Key Ingredients Regional Term
Milkshake Light & sippableIce cream + milk Common across the U.S.
Frappe Thicker, colderIce cream + ice milk New England
Awful Awful Frothy, extra creamyIce milk + syrup + milk Rhode Island only
The Awful Awful stood out because it used ice milk — lower in fat than ice cream — which allowed it to be whipped into a dreamy foam that felt lighter and more gulpable on a hot day. Perfect for large gatherings, where heavy cream-based shakes might be too rich.
🏕️ Why It Belongs in Your Outdoor Party Lineup (OOEE Secrets)
At 1782Farm.com’s Outrageous Outdoor Eating Events™, we serve 80 to 200 guests at a time — and while flame-grilled dishes grab the spotlight, the frappe bar is our coolest surprise.
Here's Why It Works:
Simple ingredients (milk, syrup, malt, ice milk) scale beautifully
Can be prepped in advance and blended to order
Kids love it, adults love it, and add-ins turn it gourmet
It pairs brilliantly with:
Fire-grilled swordfish
Brick-pressed lemon chicken
Spicy farm curries
Track #6 Secret:
We call it the "Frosted Frappe” (aka The Awful Awful imitator) and offer different versions in engraved chalices (or mason jars for the rustic crowd) with mint leaves, nutmeg, or even a splash of rum for the after-dark crowd.
🧪 Why the Weird Add-ins Work
Now let’s talk ingredients you didn’t see coming — the Track #6 twist:
🌾 Dried Milk Solids
Used in old-fashioned soda fountains to add depth without bulk. It:
Boosts creaminess
Balances sweetness
Supports whipped structure
🧂 Xanthan Gum
A tiny pinch goes a long way:
Prevents separation in hot weather
Adds silkiness
Keeps the texture cloud-like even as it sits
🥚 French Vanilla Custard Base
The true soda jerk’s move but this ups the complexity of the recipe:
Cook egg yolks + sugar + vanilla bean into a creamy base
Freeze it as your frappe base or stir into the blender
Adds “bougie” levels of flavor for high-end OOEE settings
🌿 Peppermint Tincture + York Peppermint Patties
Our Chocolate-Mint Variation brings herbal cool to a chocolate core:
Use just a few drops of home-brewed peppermint tincture
Add one whole peppermint patty per serving to the blender
Garnish with cacao nibs or mint sprigs
🧾 OOEE-Approved Chocolate Frappe (Awful Awful Style)
Ingredients (per 2 servings):
¾ cup whole milk, ice-cold
2 tbsp milk powder
2 tbsp malted milk powder
¼ tsp xanthan gum
½ tsp pure vanilla extract
2 tbsp high-quality chocolate syrup
½ cup French vanilla custard-style ice cream
1 cup ice milk (or light vanilla frozen yogurt)
Blend until just frothy. Top with whipped cream, crushed malt balls, or herbal dusting.
🔥 Track #6 Tip: Serve These in “Treasure Chalices”
Whether it’s a kids’ party or an adults-only firelight gathering, present your frappe:
In wide glass jars tied with herb sprigs
In branded metal mugs chilled with dry ice fog
Or in themed “OOEE” labeled chalices for premium parties
This isn’t just a drink — it’s part of the performance.
📜 Our Secret is Now Yours!
The humble frappe — and its cousin the Awful Awful — may have started in diners and soda shops, but in the right hands, it’s an Outrageous Outdoor Eating Event centerpiece. It’s affordable, scalable, nostalgic, and elevated with Track #6 secrets.
Until next time...
I am...
Phil Wilson...
And here’s to living an Herbal Lifestyle With You — one frosty chocolate shake, Frappe or Awful Awful, at a time.