Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (240 ml) very cold strong coffee concentrate
- 1 cup (240 ml) cold whole milk
- 1/4 cup (60 ml) caramel sauce, plus 2 Tbsp (30 ml) for drizzle
- 1 Tbsp (12 g) granulated sugar (optional, for extra sweetness)
- 1/2 tsp vanilla extract
- Pinch kosher salt
- 3 cups (about 420 g) ice (crushed if possible)
- 1 cup whipped cream (canned or homemade)
- Optional: 1/8 tsp xanthan gum for ultra-smooth, café-style body
Do This
- 1. Chill brewed coffee until very cold (4°C / 40°F or below) and chill two 12–14 oz glasses.
- 2. Swirl 1 Tbsp caramel inside each chilled glass; return to fridge.
- 3. Add to blender: coffee, milk, 1/4 cup caramel, sugar (if using), vanilla, salt, xanthan gum. Add ice last.
- 4. Blend 30–60 seconds, starting low then high, until thick, smooth, and slushy.
- 5. Check texture: add 1–2 Tbsp milk (thinner) or a handful of ice (thicker); blend 5–10 seconds.
- 6. Pour into prepared glasses; top with whipped cream.
- 7. Finish with a generous caramel drizzle and serve immediately with a wide straw.
Why You’ll Love This Recipe
- True McCafé-style flavor: rich coffee, buttery caramel, and a creamy, thick slush.
- Foolproof blender method with easy adjustments for sweetness and thickness.
- Uses pantry staples and works with espresso, strong coffee, or instant.
- Cost-friendly treat you can customize—decaf, dairy-free, or extra salty-sweet.
Grocery List
- Produce: None
- Dairy: Whole milk; whipped cream (or heavy cream if making your own)
- Pantry: Coffee (beans, ground, or instant espresso), caramel sauce, granulated sugar, vanilla extract, kosher salt, optional xanthan gum
Full Ingredients
Frappe Base
- 1 cup (240 ml) very cold strong coffee concentrate (see Step 1 for brewing options)
- 1 cup (240 ml) cold whole milk
- 1/4 cup (60 ml) caramel sauce (thick, pourable)
- 1 Tbsp (12 g) granulated sugar (optional, for a sweeter, more McCafé-like taste)
- 1/2 tsp vanilla extract
- Pinch kosher salt
- Optional: 1/8 tsp xanthan gum (for a thicker, longer-lasting slush)
- 3 cups (about 420 g) ice (crushed or small cubes blend best)
Toppings & Finish
- 1 cup whipped cream (canned or homemade)
- 2 Tbsp (30 ml) caramel sauce, for glass swirl and final drizzle
Step-by-Step Instructions
Step 1: Brew and chill strong coffee
You need 1 cup (240 ml) of very cold, robust coffee. Choose one method:
Espresso method: Pull 3 shots (90 ml) espresso and mix with 150 ml ice-cold water to make 240 ml; chill to 4°C / 40°F or colder.
Strong brew method: Brew 240 ml coffee using about 28 g (1/3 cup) medium-fine grounds for a bold 1:8–1:9 ratio. Chill fully (freezer 10 minutes works in a pinch).
Instant method: Dissolve 2–3 tsp (4–6 g) instant espresso powder in 240 ml cold water; stir until fully dissolved and chill.
Step 2: Prep glasses and blender
Chill two 12–14 oz glasses for 5–10 minutes. Swirl about 1 Tbsp caramel inside each glass for that signature ribbon look. If possible, chill your blender jar briefly; cold equipment helps keep the slush thick.
Step 3: Load the blender in the right order
To the blender, add in this order: cold coffee, milk, 1/4 cup caramel, sugar (if using), vanilla, and a pinch of salt. Sprinkle in xanthan gum if using. Add the ice last so it doesn’t jam the blades.
Step 4: Blend to a thick, drinkable slush
Start on low for 5–10 seconds to break the ice, then blend on high for 30–60 seconds until smooth, creamy, and spoonable with fine icy crystals—no large chunks. The mixture should mound slightly when poured.
Step 5: Dial in the texture and sweetness
Taste. For a thicker, more shake-like texture, add a handful of ice and blend 5–10 seconds. For a looser, sippable texture, add 1–2 Tbsp milk and pulse. Add more caramel or a touch of sugar if you prefer sweeter.
Step 6: Finish with whipped cream and a caramel ribbon
Pour into the caramel-swirled glasses. Top with a generous crown of whipped cream and drizzle with the remaining caramel in a zigzag ribbon. Serve immediately with a wide straw and a spoon.
Pro Tips
- Freeze leftover coffee in ice cube trays and use coffee cubes for zero dilution and deeper flavor.
- Crushed ice blends faster and gives a finer, smoother slush than large cubes.
- A tiny pinch of salt makes caramel taste richer and balances sweetness.
- For the most café-like body, use whole milk and the optional 1/8 tsp xanthan gum.
- Chill everything: coffee, milk, glasses, and even the blender jar for maximum thickness.
Variations
- Salted Caramel: Add 1/8 tsp flaky sea salt to the blender and a pinch on top.
- Mocha Caramel: Add 1 Tbsp (6 g) unsweetened cocoa powder to the blender and drizzle with chocolate syrup plus caramel.
- Dairy-Free: Swap whole milk for barista-style oat milk or almond milk; top with dairy-free whipped topping.
Storage & Make-Ahead
Frappe texture is best right after blending. You can make and chill the coffee up to 3 days ahead, and pre-portion caramel. Whip cream up to 24 hours in advance and refrigerate. If you must hold leftovers, freeze in a lidded container up to 1 day and re-blend with a splash of milk to revive the slush. Expect a slightly looser texture after thawing.
Nutrition (per serving)
Approximate values (with optional sugar, canned whipped cream, and total 6 Tbsp caramel including drizzle): 340 calories; 10 g fat; 56 g carbohydrates; 6 g protein; 48 g sugars; 190 mg sodium. Values vary by brand and exact caramel used.
