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Ingredients
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Coffee Base
Milk & Cream
Sweeteners & Flavor
Ice & Texture
Toppings (optional)
Method
Prepare Coffee Base
- 1
Brew and cool
Brew 1 cup of strong coffee (or use leftover brewed coffee). If using instant espresso powder, dissolve 1/2 tsp into the hot coffee. Allow coffee to cool to room temperature or chill in the refrigerator for 10–15 minutes. Cold coffee prevents rapid melting of the ice and preserves texture.
Combine Ingredients
- 2
In a blender add the cooled coffee, 1/2 cup whole milk, 1/4 cup half-and-half, 3 tbsp caramel sauce, 1 tbsp granulated sugar (if using), and 1/2 tsp vanilla extract. If you want a richer, creamier frappe, add 1/2 cup vanilla ice cream now.
- 3
Add 1.5 cups of ice cubes to the blender. Secure the lid.
Blend to Frappe
- 4
Pulse the blender 3–4 times to break up large ice, then blend on high for 20–30 seconds until the mixture is smooth and thick but still pourable. If the mixture is too thin, add a few more ice cubes and blend again for 10–15 seconds. If too thick, add up to 1–2 tbsp milk to adjust consistency.
Assemble & Garnish
- 5
Drizzle 1/2 tbsp caramel sauce around the inside of a 16 oz serving glass. Pour the blended frappe into the glass, leaving room at the top for whipped cream.
- 6
Top with about 1/2 cup whipped cream. Drizzle 1 tbsp caramel sauce over the whipped cream and finish with a light pinch of sea salt if using.
- 7
Serve immediately with a wide straw and a long spoon.