Eugenie Kitchen's Caramel Frappuccino

At Home Coffee Hack

PHOTO: Savory Sweet Lifes Mocha Frappuccino
Difficulty: Easy
Cook Time: min

Celebrate National Coffee Day with this recipe from Eugenie Kitchen for a Caramel Frappuccino.


  • 1 cup large ice cubes
  • 2 shots espresso, cooled (or 1/3 cup strongly brewed coffee, cooled)
  • 1/2 cup milk, cold
  • 1 tablespoon caramel sauce
  • 3 tablespoons caramel syrup (45ml)
  • Xanthan gum, optional
  • Whipped cream
  • Caramel sauce
  • Cooking Directions

    In a blender, add in 1 cup of large ice cubes and 2 shots of espresso. You can also use 1/3 cup of strongly brewed coffee. If you use Nespresso capsules like me, I recommend that you use capsules of mild intensity. Then 1/2 cup of cold milk, any milk as you want. Add in 1 tablespoon of caramel sauce. And add in 3 tablespoons of caramel syrup depending on your preference. Then add in just a pinch of xanthan gum, which is optional. Actually these days I use Xanthan gum quite frequently because it is also used in milkshake, ice cream, and gluten-free cooking for better texture.

    Pulse and blend. It should take about 30 seconds.

    For finishing touch, top with whipped cream and drizzle homemade caramel sauce.

    Note: Xanthan gum is a byproduct of fermentation of glucose or sucrose. When it's added into liquid, it will form the 'gum' which will thicken the drink.

    Recipe Summary

    Main Ingredients: ice, espresso, milk, caramel sauce, whipped cream

    Course: Drinks

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