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.