Caramel Espresso Frappe
Creamy espresso, whole milk, caramel sauce, and vanilla churn into an icy frappe for coffee-shop flavor at brunch or dessert.
- Serves
- 8Serves(1890 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.77°Brix
- (14 ratings)
- 4.1(14 ratings)
Ingredients
Serves 8
- Black Coffee (No Sugar)300 ml
- Milk (Whole)1260 ml
- Caramel Sauce320 ml
- Vanilla Extract10 ml
Method
- 1
Cool the coffee
Let the black coffee cool, then add it to a large pitcher with the whole milk, caramel sauce, and vanilla extract.
- 2
Mix until smooth
Whisk thoroughly until the caramel sauce is fully blended into the coffee and milk mixture.
- 3
Churn until icy
Pour the mixture into the machine and churn for about 45 minutes, or until thick, creamy, and spoonable.
- 4
Serve cold
Dispense into chilled glasses and serve right away for the smoothest frappe texture.
Tips
- Cool the coffee before mixing so the batch chills more quickly and keeps a smooth dairy texture.
- Whisk the caramel sauce thoroughly into the milk and coffee before pouring it into the machine.
- If the mixture separates slightly while standing, stir it well before churning.
- Serve as soon as it reaches a thick, icy consistency for the creamiest texture.
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