Best 7 Caramel Frappé Recipes

MCDONALDS CARAMEL FRAPPE

Steps:

• I USE 2 Tablespoons of GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of Maxwell House INSTEAD of Folgers Caramel Groove Cafe Latte Mix, but this site does not recognize it because it is new.
• Fill your blender almost to the top.
• Add skim milk to blender.
• Mix 2 TBSP Vanilla Caramel Latte with your coffee until dissolved than add to blender.
• Blend on Med To High Speed. My blender has a Frappe speed and that is what I use. Blend until you reach the consistency you prefer. You can always add more milk if this mixture is to thick. If you do not use enough Ice, it will be very watery and it will not be anything like McDonalds Frappe.
• Top with Whipped Cream and Caramel. I also stir in some Caramel before adding the Whipped Cream. But to each his own.

LIGHT CARAMEL FRAPPE

Steps:

• Combine ice, milk, coffee, 2 tablespoons caramel topping, vanilla extract, and sucralose sweetener in a blender. Pulse until ice is crushed to a smooth and thick consistency. Pour into a mug or tall glass; decorate with whipped topping. Drizzle 1 tablespoon caramel syrup on top.

CARAMEL FRAPPE' -- JUST LIKE MCDONALDS!

Steps:

• Add these ingredients to blender -.
• 1 cup of ice.
• 1/2 cup of milk.
• 1/2 cup of double strength coffee.
• 2 tablespoons sugar.
• 2 tablespoons caramel
• Blend well.
• Pour half into tall glass.
• Top with whipped cream.
• Drizzle with caramel.
• Enjoy!

VANILLA CARAMEL ESPRESSO FRAPPE CAKE

Steps:

• Dissolve espresso powder in a bowl with 2 tablespoons hot water.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
• Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
• Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
• Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
• Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
• Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
• Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
• Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.

CARAMEL CAPPUCCINO FRAPPE- MR. COFFEE

Steps:

• Brew coffee according to your coffee machines directions.
• Blend ingredients in blender, longer as necessary for larger pieces of ice.
• Blend in coffee once brewed.
• Pour into glasses.
• Top with whipped cream and caramel drizzle.
• Serve.

CARAMEL MOCHA FRAPPE

Steps:

• 1. To make the mix, gather the ingredients.
• 2. Mix all dried ingredients in a Ziploc-type bag. Knead with hands until mixed well.
• 3. To make the caramel mocha frappe, put a couple of handfuls of ice in a blender.
• 4. Pour in 1/2 cup of the powdered mix.
• 5. Add liquid half and half, cream or milk.
• 6. Blend and serve!
• 7. I add fat-free Cool Whip, drizzled with fat-free caramel sauce.
• 8. If you want mocha, just drizzle with chocolate sauce. Ha, maybe the fat-free ingredients convince me the other ingredients aren't fattening!!

CARAMEL FRAPPé

Steps:

• 1. TO BE DONE IN ADVANCE: Pour 2 cups of chilled, strong brewed coffee into an ice cube tray and freeze for 2-3 hours or until solid.
• 2. Place frozen ice cubes, milk, agave nectar and caramel syrup to blender jar, and secure lid. Select "Ice Crush" or "pulse", and blend 20 to 40 seconds (or until smooth and well blended).
• 3. Pour into tall glass, and top with whipped cream and drizzle additional caramel syrup over whipped cream, if desired, and serve chilled.