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!
And I’m excited to show you how to make a frappe too!
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!
RELATED: 12 Creative Uses for Leftover Coffee
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
Ingredients
- 1 cup strong, good quality brewed coffee, frozen into cubes (see Notes below)
- 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 (optional)
Instructions
- 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.
Notes
- For me, 1 cup is 7 ice cubes.
- 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.
- If you want a stronger coffee flavor, add just a bit of instant coffee.
- If you aren’t using a high-powered blender and are having trouble getting the coffee ice cubes to blend you can try:
- letting the ingredients sit in the blender for 15 to 20 minutes before blending
- defrosting the ice cubes in the microwave for 30-45 seconds. Do it just long enough to soften them slightly, but not long enough to melt them and lose the slushiness that they give the frappe.
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Pamela
This was so delicious.! I Substituted. the sugar for part Stevia and 1 tbsp of cappuccino mix.I also made 2 servings to fill my tall glass.And shared the recipe.
Pamela
I forgot to adk, is it 7 cubes of iced coffee, or 7 cubes of regular ice cubes? I couldn’t wait for the coffee to freeze, So I used a 1/2 cup of strong dcafe instant hot and 14 Regular ice cubes but that was a doubled recipe.
Lydia Beiler
I use 1 cup of actual brewed coffee and freeze it into ice cubes, but that does take planning ahead of course. I like doing that versus using regular ice cubes because it keeps it from becoming watered down as the ice cubes melt. But if you like how you did it, then by all means, go for it and keep making it that way! 🙂
Lydia Beiler
Delighted to hear that you enjoyed it, Pamela! I actually now use stevia when I make this too…great way to cut calories!
Kell
Tried making this recipe about 6 times with no success. I tried fresh cold brew, frozen coffee, added extra espresso (as suggested) less milk, more sugar, more caramel, etc. I tried everything I possibly could to make this recipe decent and all you get is a drink that tastes like frothy milk slush or frothy espresso if you’re lucky. With what I wasted on ingredients I’ll just stick to occasionally treating myself to a frappe when I’m craving one. Super disappointing
Lydia Beiler
I’m really sorry, Kell, that you haven’t been able to get this recipe to work for you. It definitely shouldn’t be frothy milk slush or frothy espresso in either consistency or flavor. I make one of these several times a week for myself and they are always the consistency of a Starbucks’ frappuccino.
Do you happen to be using a high powered blender like a Vitamix? The only thing that I could think of is that if the frozen coffee ice cubes aren’t frozen really solid, they may sort of dissolve when you blend them, leaving you with the frothy result. If you are using a high powered blender, I wouldn’t let the ice cubes thaw at all as the blender will have no problem crushing them even if they are frozen completely.
Sol
I’ve made this recipe about 3 times now and I’m obsessed!!! Thank you for posting this, my results have been absolutely delicious.
Lydia Beiler
So happy to hear that you are enjoying this frappe recipe, Sol! Thanks for taking the time to let me know.
Polly
I used frozen coffee ice cubes and vanilla ice cream with powdered instant espresso and it turned out great!
Lydia Beiler
Oh, I bet the ice cream made it extra tasty! Yum!
Tasha
I am super excited to make this recipe. I love all things coffee and caramel.
Lydia Beiler
I hope you enjoy it as much as we do, Tasha!