Starbucks Caramel Frappuccino CopyCat

• Vegetarian

• Condiments

  • 1 tbsp Caramel sauce
  • 1 Caramel sauce
  • 3 tbsp Caramel syrup

• Baking & Spices

  • 1 Whipped cream
  • 1 Xanthan gum

• Drinks

  • 2 shots Espresso

• Dairy

  • 1/2 cup Milk

• Frozen

  • 1 cup Ice cubes, large

Found on eugeniekitchen.com

Description

Ingredients

• 1 cup large ice cubes
• 2 shots espresso, cooled (or ⅓ cup strongly brewed coffee, cooled)
• ½ cup milk, cold
• 1 tablespoon caramel sauce
• 3 tablespoons caramel syrup (45ml)
• Xanthan gum, optional
• Whipped cream
• Caramel sauce
• * When large ice cubes are used, there will be less than 10 cubes for each drink.

Directions

• In a blender, add in 1 cup of large ice cubes and 2 shots of espresso. You can also use ⅓ cup of strongly brewed coffee. If you use Nespresso capsules like me, I recommend that you use capsules of mild intensity. Then ½ 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.