Caramel Frappuccino

A couple weeks ago I was craving a Caramel Frappuccino. However, I refused to spend $5 just for one beverage. So I came home from running my errands determined to figure out the secret to making them at home. I think I pretty much perfected it. I do a lot of it by our taste preferences so I don't have exact measurements for everything. But the worst that can happen is either you don't add enough whipped cream and caramel (so you simply add a little more until it tastes right to you) or you add to much (is there really such a thing as too MUCH caramel or whipped cream?) So here is what I have come up with.

First, we have a whipped cream charger like they use in coffee houses. You could also whip up your own using an electric mixer. It tastes MUCH different than just a can of reddi-wip. So for our whipped cream, I add 16 oz Heavy Cream and 2 shots of Vanilla Syrup (found in the coffee aisle) to our whipped cream charger.

I make 1 K-cup (8oz of coffee) and add about 2 tsp of sugar. If you are using a flavored cup, you may not want to add any more sugar. Once the sugar is mixed in, refrigerate until cold. Once cold, pour into a measuring cup and add an equal amount of milk as you have coffee.

Next, I add about 3/4 c. to 1 c. of Ice to my Magic Bullet. Add in just under half the coffee/milk mixture. I add in some whipped cream and Hershey's Caramel Syrup. Blend until smooth. Pour into a glass. Top with more whipped cream and Caramel.

You can obviously do this using regular coffee if you don't have a Keurig coffee maker. To make larger batches, use a regular blender. We just keep our Magic Bullet on our counter at all times so it is very handy. And in my opinion, it is easier to make two single servings than dig out my full size blender and deal with cleaning it.

Enjoy!