I’ve wanted to make a Frappuccino® for quite a while. One of my kids is addicted to this drink – a decaf, caramel Frappuccino®, to be exact. And it doesn’t hurt that I now have a Vitamix to really froth it up, but you can use a blender as well.
Frappuccino® is a registered trademark belonging to Starbucks. Fooled me. I thought it was an established drink, possibly of French or Italian origin. But no. It’s a portmanteau (a blend of two words) – frappé and cappuccino. Very clever.
In any case, I have been told that this tastes just like a Frappuccino®, however to avoid any trademark complications, I’m calling it a caramel frappé. It’s lighter than a milkshake, and as refreshing as an extra-creamy ice coffee. I use decaf coffee that is freeze-dried and dissolves in cold water, but you can use any kind of coffee. The frappé recipe that inspired me is here.
Notes This is SCD-friendly, lactose-free, and diary-free when using coconut or almond milk.If you don’t like caramel, or don’t have the time to make it, this drink is great as just a frappe, or add a bit of cocoa powder or melted chocolate for a mocha frappé.
Caramel Frappé (Frappuccino®)
Ingredients (makes about two 10 oz glass drinks)
- 1 cup of milk (your choice: coconut, cow, goat, almond)
- 3/4 cup of double-strength coffee (or try herbal coffee)
- 3 tablespoons of honey (or other sweetener)
- 2 cups of ice (crushed is easier)
- caramel sauce
- Place the milk, coffee, honey, and ice in a blender or Vitamix and whirl away on high until the top starts to get frothy and all the ice is crushed.
- Get a glass (frosted or cold, if possible), and drizzle the caramel sauce around the sides of the glass.
- Pour the frappé into the glass, and drizzle some more caramel sauce on the top. If you’re goal is to be authentic, you’ll want to add some whipped cream on top before you drizzle the caramel sauce over the top.
- Add a straw (optional), and sip away.