Caramel Frappe Recipe

Brew and concentrate

Brew 1 cup of very strong hot coffee (or use freshly brewed double-strength coffee). Immediately stir in 1 tsp instant espresso powder until fully dissolved. Allow the coffee to cool for 5–10 minutes at room temperature, or refrigerate for faster cooling until it is lukewarm.

Measure 1 cup whole milk and 1/4 cup half-and-half (or heavy cream). If you prefer a lighter drink, replace half-and-half with more milk and reduce cream. No additional heating is needed.

Combine 3 tablespoons caramel sauce with the 1 tsp sugar or simple syrup (if using) and stir into the warm/lukewarm coffee so the caramel dissolves evenly. Taste and add more caramel if you prefer it sweeter; keep in mind the whipped cream and drizzle add more sweetness.

In a blender, add 2 cups of ice first, then pour in the cooled caramel-coffee mixture, followed by the milk and half-and-half. Secure the lid and blend on high for 20–30 seconds, or until smooth and frappé-like with no large ice chunks. If the mixture is too thick, add 1–2 tablespoons milk and pulse again; if too thin, add a few more ice cubes and blend briefly.

Drizzle caramel sauce around the inside of a 16 oz serving glass. Pour the blended caramel frappé into the glass, leaving room for whipped cream. Top with about 1/2 cup whipped cream. Drizzle additional caramel over the whipped cream and finish with a light pinch (about 1/8 tsp) of sea salt if you want a salted-caramel note. Serve immediately with a wide straw.