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Drink recipe · from the recipe book

Salted Caramel Coffee Frappé with Frozen Coffee Cubes

A frosty, thick blended coffee with a quick stovetop brown-sugar caramel, a pinch of salt and creamy skim milk for a smooth, toasty-sweet sip.

Salted Caramel Coffee Frappé with Frozen Coffee Cubes

Ingredients

  • 1½ cups (350 ml)360 gBrewed coffeebrewed strong and cooled
  • 1 cup (240 ml)240 gSkim milkcold
  • 2 tbsp packed30 gBrown sugar
  • 1½ tbsp20 gWater
  • 1 tsp5 gUnsalted butter
  • ½ tsp2 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Pour half of the cooled coffee into an ice cube tray and freeze until solid, about 4 hours; chill the remaining half of the coffee in the fridge.
  2. Make the caramel syrup: in a small pot, heat the brown sugar and water over medium heat, stirring, until the sugar dissolves and the syrup bubbles and darkens slightly, about 3 minutes.
  3. Take the pot off the heat and stir in the butter, vanilla and salt until smooth; let the caramel syrup cool for about 10 minutes.
  4. Put the frozen coffee cubes, the chilled remaining coffee, the skim milk and all but a spoonful of the caramel syrup into a blender.
  5. Blend on high until thick and slushy, about 45 seconds.
  6. Drizzle the reserved spoonful of caramel syrup inside two glasses, pour in the frappé and serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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