Vegetarian Frappe
Salted Caramel Frappe
A caramel coffee frappe with a pinch of salt. Just caramel sauce and warm brewed coffee, frozen in the Deluxe pint.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 160 g | ½ cup | caramel sauce | |
| 420 ml | 1¾ cups | brewed warm black coffee | |
| Mix-ins | |||
| extra half-and-half, to top up before spinning | |||
| whipped cream | |||
| caramel sauce | |||
| dessert salt | |||
Ingredients
Mix-ins
Method
- Pour the base into a Deluxe pint.
- Pour the coffee into the Deluxe pint, up to the drinkable fill line.
- Stir until the caramel sauce has dissolved into the coffee. Put the lid on and freeze for 24 hours.
- Top up with the pour-in liquid to the max fill line.
- Press: FRAPPE Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and press full, then select frappe.
- Pour into a glass and top with whipped cream, a drizzle of caramel sauce and a pinch of flaky salt. Serve straight away.
Nutrition per serving estimated
- Calories
- 275 kcal
- Fat
- 3.6 g
- of which saturates
- 2.2 g
- Carbohydrate
- 60 g
- of which sugars
- 42 g
- Fibre
- 0 g
- Protein
- 1.5 g
- Sodium
- 245 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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