Caramel Frappe Recipe

Brew and cool coffee

Brew 1 cup strong coffee or pull shots of espresso totaling about 1 cup (240 ml). Allow it to cool to room temperature for 10–15 minutes. For faster cooling, transfer to a shallow container and refrigerate for 5–10 minutes.

Combine cooled coffee, 1 cup whole milk, and 2 cups ice in a blender. The quantity yields approximately a 16 oz (475 ml) frappe once blended and topped.

Add 3 tablespoons caramel sauce, 1/2 teaspoon vanilla extract, and 1 teaspoon granulated sugar (optional) to the blender with the coffee, milk, and ice.

Blend on high for 30–45 seconds until the mixture is smooth and slightly frothy. If the mixture is too thin, add another 1/4 cup ice and blend 10–15 seconds more. If it's too thick, add 1–2 tablespoons milk and pulse to combine.

Make quick whipped cream

In a small bowl, whisk 1/4 cup heavy whipping cream with 1 tablespoon powdered sugar and a pinch (1/8 tsp) salt until soft peaks form (about 1–2 minutes by hand or 30–45 seconds with an electric mixer).

Pour the blended frappe into a 16 oz glass, leaving about 1/2 inch at the top for whipped cream. Spoon or pipe the whipped cream on top of the frappe.

Drizzle an additional 1 tablespoon caramel sauce over the whipped cream for garnish. Serve immediately with a straw and a long spoon.