Coffee Machine

Caramel Frappuccino

Beverages

Here’s a creamy, sweet caramel frappuccino that will make your afternoon coffee break something special. No need to head to the coffee shop! We’ve got you covered with this simple homemade recipe.

Servings 1
Preparation
Cooking

Ingredients

2 cups ice
1 ½ cup cold strong brewed coffee
½ cup cream
2 tbsp agave syrup, or more for added sweetness
2 tbsp caramel sauce + extra for topping
Whipped cream, optional

Directions

Put the ice cubes, coffee, cream, agave syrup, and caramel in a blender, and blend until smooth.
Transfer to a tall glass and top with whipped cream and caramel sauce. Serve.

THE EASIEST HOMEMADE CARAMEL FRAPPUCCINO

It’s fairly simple to assume that coffee shops have the edge on making blended coffee drinks we could never hope to replicate at home. But this creamy, icy and sweet caramel frap destroys that notion. You only need 5 ingredients (including the coffee and ice) for a barista quality frappuccino at a fraction of the cafe cost. And whether you’re more of a caramel macchiato fan or tend to go for vanilla lattes instead, the same (homemade) rules apply.

HOW TO MAKE A CARAMEL FRAPPUCCINO AT HOME

The key is to start with cold coffee. Whether you use smooth drip coffee or a more heady siphon brew, it’s easiest to use coffee that has already been chilled – so the heat from freshly brewed coffee doesn’t melt the ice cubes. We keep a pitcher of cold coffee in the fridge just for making our afternoon frappuccinos. No need to worry about undissolved sugar – that’s what the agave syrup is for (although you can use simple syrup instead). Just load all your ingredients into a blender and blend until smooth. That’s it! Serve as is, or top with whipped cream and a drizzle of caramel sauce for the full on coffee shop experience.

TIPS AND VARIATIONS

Adjust the sweetness. Pull back on the sweetness by using half the recommended amount of agave nectar and caramel sauce. Or dial it up and use a bit more to satisfy a particularly demanding sweet tooth. Give it a taste while it’s still in the blender and adjust as you see fit. Remember, you can always add more – but you can’t take it out once it’s in there!
Make it vegan. Now, the richness of the full bodied cream used in this recipe is tough to replicate with plant milks. But if you’re OK with a frappuccino that is on the thinner side, this recipe works well with oat milk, almond milk and macadamia milk. Just use one of those instead of the traditional dairy for a plant based frappuccino.
Take it to go. Toss your frap in an insulated travel mug and enjoy whenever. It’ll stay perfectly cold! Give it a little shake and you’re good to go.