Caffe Latte Frappe Recipe

Brew and cool coffee

Brew 1 cup of very strong coffee (or use high-strength cold brew). Allow it to cool to room temperature or refrigerate until cold, about 20–30 minutes if freshly brewed.

Enhance with espresso powder

If using instant espresso powder, dissolve 1 tsp into 1–2 tablespoons of the cooled coffee to intensify the espresso flavor, then add back into the cooled coffee.

Combine milk and sweetener

In a measuring cup or small pitcher, combine 1 cup 2% milk with 2 tablespoons half-and-half (optional) and either 2 tsp granulated sugar or 1 tbsp vanilla syrup. Stir until sugar dissolves (if using granulated sugar).

Assemble and blend

In a blender, add 1.5 cups ice, the cooled coffee (including dissolved espresso powder), and the milk/sweetener mixture. Secure lid and blend on high until smooth and frothy, about 20–40 seconds depending on blender strength. Pause and stir with a spoon if necessary to fully incorporate ice.

Adjust texture and sweetness

Taste and, if needed, add up to 1–2 extra tablespoons milk for a thinner consistency or an additional 1 tsp sugar or 1/2 tbsp vanilla syrup for more sweetness. Pulse briefly to combine.

Pour the frappe into a 12 oz glass, leaving a little room for whipped cream if desired.

Top with 2 tablespoons whipped cream if using, and dust lightly with 1/4 tsp cocoa powder or cinnamon. Serve immediately with a straw.