Cold Brew Caramel Frappuccino Recipes

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CARAMEL FRAPPUCCINO



Caramel Frappuccino image

I love caramel frappuccinos from Starbucks, but they get too expensive. I now make my own, and they are just as good. If you blend the milk with all the other ingredients, it gets too foamy-instead stir it in with a spoon after all the ice is crushed. -Heather Egger, Davenport, Iowa

Provided by Taste of Home

Time 10m

Yield 4 cups.

Number Of Ingredients 7

2 tablespoons ground dark coffee
1 cup water
3 tablespoons sugar
2 tablespoons caramel ice cream topping
2 cups ice cubes
1 cup fat-free milk
Whipped cream, optional

Steps:

  • Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. Refrigerate until cold. In a blender, combine cold coffee, sugar, caramel topping and ice cubes; process until smooth. Add milk and pulse to combine. Pour into glasses. If desired, top with whipped cream and additional caramel topping.

Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 122mg sodium, Carbohydrate 37g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.

COLD BREW CARAMEL FRAPPUCCINO



Cold Brew Caramel Frappuccino image

Creamy, caffeine-packed caramel frappuccino made with just 3 ingredients and naturally sweetened with date caramel. The perfect dairy-free morning pick-me-up.

Provided by Minimalist Baker

Categories     Beverage

Time 8h

Number Of Ingredients 8

2 cups Almond Breeze Almondmilk Unsweetened Vanilla (or Original Unsweetened)
2 cups coarsely ground dark coffee ((I recommend French roast))
4 cups filtered water
15 pitted dates ((15 dates equals ~200 g // if not sticky and moist, see notes))
3-6 Tbsp hot water
16 standard-size almond milk ice cubes
2 cups cold brew coffee
3-5 Tbsp date caramel

Steps:

  • The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes (as original recipe is written // adjust if altering batch size).
  • The night before also make your cold brew coffee by coarsely grinding dark roast coffee beans. Add to a mixing bowl and cover with filtered water, then cover with plastic wrap and set in the refrigerator to brew.
  • The next day, strain cold brew through a coffee filter - I used our Chemex with these filters.
  • While your coffee is straining, make date caramel by adding 15-20 pitted dates (amount as original recipe is written // adjust if altering batch size) to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
  • Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made. You will need to scrape down the sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.
  • To make 2 frappuccinos, (amounts as original recipe is written // adjust if altering batch size) add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to a blender and blend on high until puréed and smooth (see photo).
  • Add date caramel 1 Tbsp at a time and blend. Taste and adjust flavor as needed, adding more date caramel to sweeten. I found 3 or 4 Tbsp to be the perfect amount (amount as original recipe is written // adjust if altering batch size). NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
  • Divide between tall serving glasses and top with coconut whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.

Nutrition Facts : ServingSize 1 serving, Calories 113 kcal, Carbohydrate 20 g, Protein 1.9 g, Fat 3.1 g, Sodium 185 mg, Fiber 3 g, Sugar 16 g

STARBUCKS® CARAMEL FRAPPUCCINO COPYCAT RECIPE



Starbucks® Caramel Frappuccino Copycat Recipe image

This is my copycat version of the popular Starbucks Caramel Frappuccino®! Top each glass with whipped cream and drizzle additional caramel over the whipped cream. Serve with a straw. Leftovers keep well in the refrigerator!

Provided by Kiley Heidtbrink

Categories     Drinks Recipes     Slushie Recipes

Time 10m

Yield 2

Number Of Ingredients 5

2 cups ice
1 cup strong brewed coffee, cooled
1 cup low-fat milk
⅓ cup caramel sauce
3 tablespoons white sugar

Steps:

  • Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 60.2 g, Cholesterol 10.3 mg, Fat 2.5 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 241.6 mg, Sugar 24.4 g

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