Brew strong coffee (use slightly more coffee than usual) and allow it to cool to room temperature, or use cold-brew concentrate. If using very hot coffee, cool quickly by transferring to a metal container and placing in an ice bath.

Boost espresso flavor

Stir the instant espresso powder into 1/4 cup of the cooled coffee until dissolved, then combine with the remaining cooled coffee so you have 1 cup total.

Milk & dairy

Measure 1 cup whole milk and 2 tablespoons heavy cream and set aside. The cream adds richness and a thick mouthfeel to the frappe.

Sweeteners & flavor

Combine 3 tablespoons caramel sauce, 1 teaspoon granulated sugar (if using), and 1 teaspoon vanilla extract. Warm slightly (microwave 8–10 seconds) or whisk until the caramel is fluid so it blends smoothly into the cold liquid.

Assemble & blend

Blend ingredients

In a high-speed blender add 2 cups ice, the cooled coffee mixture (1 cup), the milk and cream, and the warm caramel mixture. Secure lid and blend on high for 20–30 seconds until the texture is thick, smooth and slushy. Pause and scrape down sides once if needed. Taste and add up to 1 teaspoon extra sugar or 1 tablespoon more caramel if you prefer sweeter; blend briefly to combine.

Adjust consistency

If too thick, add 1–2 tablespoons cold milk and pulse to incorporate. If too thin, add a few more ice cubes and blend again until slushy.

Serve & garnish

Drizzle the inside of a 16-oz glass with 1 teaspoon caramel sauce. Pour the blended frappe into the glass, leaving space for topping.

Top with about 1/2 cup whipped cream. Drizzle additional caramel (about 1 teaspoon) over the whipped cream and finish with an optional pinch (about 1/8–1/4 tsp) of sea salt for a salted-caramel note.

Serve immediately with a wide straw.