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Mocha Caramel Frappé

Mocha Caramel Frappé

It’s Monday and the heat of summer has returned. So shake up your ordinary cup of coffee and instead indulge in this cold, frothy espresso beverage!

Coffee doesn’t always have to be served hot and this drink is one great reason why. Take a shot or two of espresso, blend it with ice cold milk, luscious bittersweet chocolate and creamy caramel sauce. Toss in some ice and in mere seconds you’ll have one frosty cup of coffee.

If you don’t have access to espresso just use your favorite dark roast coffee. In a pinch you can mix up a cup using espresso powder. Bittersweet chocolate adds a great note of chocolate without delivering too much sweet. And store bought caramel sauce works perfectly for this drink. You can usually find it in most food markets, often stocked near the ice cream along with chocolate sauce.

It’s decadent enough to serve as dessert and easy enough to whip up for your special afternoon coffee break!

Mocha Caramel Frappé

1 cup cold milk, 2% or whole

½ cup espresso or dark roast coffee, slightly chilled

6 tablespoons chopped bittersweet chocolate

2 tablespoons caramel sauce

2 cups ice cubes

Extra caramel sauce and chocolate for drizzling, optional

Pour the milk into the container of a blender.

Add the chilled espresso…

along with the bittersweet chocolate and caramel sauce.

Toss in the ice cubes.

Start the blender on low speed to break up the ice for about 5 seconds then up to high speed for about 15 to 20 seconds.

Pour into large glasses…

drizzle with extra caramel and chocolate sauce if desired. Serve immediately.

Makes two large beverages.

Mocha Caramel Frappé

July 29, 2019
: Makes 2 large beverages.

Coffee doesn’t always have to be served hot and this drink is one great reason why. Take a shot or two of espresso, blend it with ice cold milk, luscious bittersweet chocolate and creamy caramel sauce. Toss in some ice and in mere seconds you’ll have one frosty cup of coffee.

By:

Ingredients
  • 1 cup cold milk, 2% or whole
  • ½ cup espresso or dark roast coffee, slightly chilled
  • 6 tablespoons chopped bittersweet chocolate
  • 2 tablespoons caramel sauce
  • 2 cups ice cubes
  • Extra caramel sauce and chocolate for drizzling, optional
Directions
  • Step 1 Pour the milk into the container of a blender. Add the chilled espresso along with the bittersweet chocolate and caramel sauce.
  • Step 2 Toss in the ice cubes.
  • Step 3 Start the blender on low speed to break up the ice for about 5 seconds then up to high speed for about 15 to 20 seconds.
  • Step 4 Pour into large glasses, drizzle with extra caramel and chocolate sauce if desired. Serve immediately.


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