Caramel Coffee Frappe with Whipped Cream
A thick blended coffee drink with caramel, milk, and ice, topped with whipped cream and a caramel drizzle.
Equipment
- Blender
- Mixing bowl
- Hand mixer or whisk
- Tall glasses
- Wide straws
Ingredients
Main Ingredients
- 1 cup strong brewed coffee chilled
- 1 cup whole milk
- 2 cup ice cubes
- 2 tbsp caramel syrup
- 1 tbsp granulated sugar
- ½ cup heavy cream whipped to soft peaks, for topping
- 1 tsp caramel sauce for drizzling
Instructions
Cooking
- Chill the coffee. Brew strong coffee and chill it for at least 1 hour.
- Whip the cream. Whip the heavy cream to soft peaks and keep it cold.
- Blend. Blend the coffee, milk, syrup, sugar, and ice on high for 30 to 45 seconds until thick.
- Pour. Divide between two tall glasses.
- Top. Add the whipped cream, drizzle with caramel sauce, and serve immediately.
Notes
Substitutions: Use oat or almond milk and a plant based whipped topping for a dairy free version, or decaf coffee for less caffeine.
Tips: Brew the coffee extra strong, put the liquids in first, and keep the lid on tight.
Storage: Freshest right away. Refrigerate leftovers without topping for up to 24 hours and stir before drinking.