Learn how to make a caramel frappe with this delicious, easy recipe. Not only will this homemade frappe save you money, but it’s also a great way to use up leftover coffee!
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I am a sucker for beverages, especially coffee beverages. But since I believe that homemade is usually better and since I’m frugal and hate parting with $4 every time I want to quench my craving, I’ve been on a mission to figure out how to make my own homemade coffee drinks that mimic the ones I love at coffee shops.
I found a great iced coffee recipe years ago, but up until now, I just couldn’t find a homemade frappe that I truly loved. That changed recently when I discovered the trick of using coffee ice cubes. Suddenly I could make a frappe at home that wasn’t mediocre!
In my opinion, the problem with using regular ice cubes to get that slushy frappuccino texture is that it also ends up making the drink much too watery and weak. By subbing coffee ice cubes, you suddenly get a nice, strong coffee flavor- just the way it should be!
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I’ll warn you though, this homemade caramel frappe recipe makes a very thick frappe. If you want it a bit thinner you’ll probably need to add more milk or brewed coffee. And if you think the coffee flavor should be stronger, feel free to sprinkle in a bit of instant coffee!
HOMEMADE CARAMEL FRAPPE RECIPE
Easy Homemade Caramel Frappe
- 1 cup strong good quality coffee, frozen into cubes*
- ½ cup milk
- 3 tablespoons sugar or more to taste (see Notes below for a calorie free option)
- 2 tablespoons caramel syrup
- whipped cream and caramel syrup for top
- Place all ingredients except whipped cream in blender.
- Blend until ice cubes are crushed. If you have trouble getting it thoroughly blended, let it sit for a couple of minutes and try again.**
- Top with whipped cream and drizzle with caramel syrup.
* For me, 1 cup is 8 ice cubes
** After several months of making this, I’ve discovered that if you let it set for 15 to 20 minutes before blending it works much better! I just get it ready as soon as I get up in the morning and by the time I get dressed and eat my breakfast, it’s ready to blend!)
*** To cut calories a bit, I now sub some of my favorite stevia for part of the sugar. By using some sugar, I don’t notice that unique stevia taste, but still get the benefit of fewer calories.
UPDATE: I finally got smart and started defrosting the ice cubes in the microwave for about 45 seconds. I do it just long enough that it softens them a bit, but not long enough to melt them and lose the slushiness that they give the frappe. It works like a charm!
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