Caramel Frappiccino Recipe
Make Caramel Frappiccino Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Coffee
Sweeteners & Sauce
Topping
Method
Base & Coffee
Brew and chill coffee
Brew a strong cup of coffee (about 1 cup). Allow it to cool to room temperature, or chill in the refrigerator for at least 15–20 minutes. Using cooled coffee prevents melting the ice immediately and keeps the frappé thick.
Combine base ingredients
In a high-speed blender add the cooled coffee, whole milk, vanilla ice cream, and ice cubes. The order (liquid first, then ice) helps the blender work more smoothly.
Sweeteners & Sauce
Add caramel and sugar
Add 4 tablespoons of caramel sauce and the optional teaspoon of granulated sugar to the blender. If you prefer a less sweet drink, omit the granulated sugar or reduce caramel to 3 tablespoons.
Blend to desired consistency
Secure the lid and blend on high for 30–60 seconds until the mixture is smooth and thick with no large ice chunks. Stop and scrape down the sides once if needed, then pulse again briefly to incorporate any settled ingredients.
Topping
Prepare glass and serve
Drizzle about 1 teaspoon of caramel sauce inside the serving glass(s) so some streaks remain visible. Pour the blended frappé into the prepared glass, leaving room at the top for whipped cream.
Add whipped cream and finish
Top generously with whipped cream (about 1/4 to 1/2 cup per serving if making multiple servings). Drizzle additional caramel sauce over the whipped cream and sprinkle a pinch (a few grains) of sea salt if desired for salted-caramel balance.