American
Salted Caramel Frappé
Strong chilled coffee, milk, caramel, vanilla, and ice blend into a fine, spoonable frappé finished with lightly whipped cream and a measured salt edge.
2 servings · 10 minutes prep
Ingredients
Frappé
- 1 cup double-strength coffee, brewed from 1 ounce grounds and 1 1/4 cups water, then chilled, brew by drip or pour-over at least 2 hours ahead; use the full chilled 240 ml yield
- 3/4 cup cold whole milk
- 3 tablespoons salted caramel sauce, use a pourable sauce with clear browned-sugar flavor and restrained salt; begin with 2 tablespoons and add the third to taste
- 1/2 teaspoon vanilla extract
- 3 cups ice
Finish
- 1/4 cup cold heavy cream
- 1 tablespoon salted caramel sauce
Directions
Prepare the Finish
- Brew 1 ounce (30 g) medium-ground coffee with 1 1/4 cups (300 ml) water in a drip or pour-over brewer, yielding about 1 cup (240 ml) double-strength coffee. Refrigerate at least 2 hours until fully cold. During the final 20 minutes, freeze two tall glasses. Whisk the heavy cream to soft folds; keep cold.
Blend the Frappé
- Add the chilled coffee, whole milk, 2 tablespoons of the salted caramel sauce, and vanilla to the blender. Taste the cold liquid base: it should be coffee-forward with clear browned sugar and a restrained salt edge; add the remaining tablespoon caramel only if needed. Add the ice, pulse twice, then blend on high for 25 to 35 seconds until smooth.
Finish and Serve
- Divide at once between the chilled glasses. Spoon over the whipped cream and trail the remaining salted caramel sauce in a thin ribbon. Serve immediately before the ice separates.
