A super simple 5- minute recipe and a treat for caramel lovers, this sinful Caramel Frappe is just how you should take your coffee this summer. It’s like dessert for breakfast and for a quarter of the calories.
Let me tell you something before I begin. I had almost completed this post when my blog decided to quit on me. I lost every nice thing I wrote about this masterpiece and I’m forced to write it again. I’m sure you’ll agree with me that when you’re in your zone you write the best stuff and guess what? I was in my zone when I wrote all that. That blog post would’ve been the best description of how this frappe has the perfect balance of caramel and coffee, and how against all odds (in my world) coffee and caramel actually go really well together. How I had never imagined in my wildest dream that I would consider caramel and coffee as a better combination than chocolate and coffee (and this is coming from a Mocha lover). But that’s all gone. WordPress devoured my lovely words. So I’ll start again and hope to do justice to this Caramel Frappe through my words at 2:35am when I really just wanna go to sleep.
So I had a jar of my salted caramel sauce in the fridge and I really wanted to find ways to use it, other than eating it on it’s own (which is also a great option btw). Nothing’s really better than something cold in the summer so I decided to whip up some frappe and add the caramel sauce to it, and hoped to get as lucky as I did when I made my Nutella Frappucino. Guess what? I did get lucky. And this time really proved my gut wrong which kept whispering to me that coffee and caramel don’t go together. Seems like Salted Caramel and Coffee go well, really well together. That lovely toffee flavour and mild hits of salt in that cold cold coffee is just pure divine. If you’re a true lover of caramel and /or coffee you need to try this stuff out. It’s like dessert at breakfast and for a quarter of the calories! Win-Win.
- • Good Quality Instant Coffee Granules, 1-2 tablespoons (depending upon how strong you like your coffee)
- • Milk, 1 ½ cup or 360 ml
- • Water, ½ cup or 120 ml
- • Salted Caramel Sauce*, 6-8 tablespoons
- • Sugar, to taste (optional)
- • Ice Cubes, 7-8
- • Whipped Cream, for the top
- *If you don't want to go through all that pain of making salted caramel sauce, then just use your favourite caramel sauce brand and add about a ½ teaspoon of sea salt to it. If you're using table salt, add ¼th of a teaspoon to it. You can add more if you like.
- In a heavy duty mixer, add in all the ingredients except the whipped cream and mix until your ice is crushed and you have a frothy coffee.
- Adjust taste according to your preference.
- Once your frappe is ready, pour in glasses and top it with whipped cream and some more caramel sauce. Serve immediately.
- NOTE: I add water to my coffee because I don't like it too milky, if you like yours milky skip the water and go with milk all the way.
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