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Recently I couldn’t resist trying Trader Joe’s Caramel Coffee Almonds and they were worth it. Inspired by these nummy snacks, my son got creative and made a frappe for us. It too was delicious so I asked him to show me how he made it.

Caramel Almond Mocha Frappe

Servings

servings

Total time

minutes

Ingredients

Milk (about 2/3 cup)
1 Tbsp. ultra coffee concentrate (e.g. Jot)
1-2 Tbsp. chocolate syrup
1 Tbsp. caramel sauce
1 tsp. almond syrup
1/2 tsp. xanthan gum (optional)
Crushed ice

Directions

In a single serve blender cup, fill about 2/3 full with crushed ice.
Add milk up to the same level as the crushed ice
Add the chocolate, caramel and almond syrups. You can adjust the amounts of these syrups up or down to suit your taste.
Sprinkle a little xanthan gum on top. This is optional, but helps to make a smoother frappe that holds together nicely.
Blend well. To serve, optionally top with whip cream and a drizzle of caramel syrup.

Recipe Video

Notes

If you don’t have ultra concentrated coffee, use a blend of 50/50 strong cold brew and milk. So, fill with coffee halfway up the ice, and then to the top of the ice with milk.

Recipe Notes

Liquid vs. Ice: A good rule of thumb when making any frappe is to fill the cup with crushed ice and then add liquid to the same level as the ice. This makes a nice consistency that is the perfect balance between thick and drinkable.

If you don’t add enough liquid, your frappe won’t blend properly and there will be small bits of ice. If you add too much liquid, it will be runny.

By using this rule of thumb instead of exact measurements you can make as little or as much as you like.

I don’t recommend filling your single serve blender cup more than 3/4 of the way to the maximum fill line. As you blend, the volume of the frappe will increase so you want to leave a little headspace.

Xanthan Gum: This polysaccaride is a thickener and stabilizer. If you’re struggling with getting your frappes to the same consistency as the coffee stand, this may be your missing ingredient.

Without it, you can still have a great frappe, but you may notice some separation of the liquid and ice. You don’t need a lot, just a little sprinkle, no more than 1/2 tsp. per serving.

Ultra Coffee Concentrate: I used Jot in this recipe, but Javy, or any of the pod concentrates (Java House, Starbucks) will work as well. You are looking for a concentrate that you mix with 8 oz. of water.

Java House Cold Brew Pods (affiliate link, Amazon)
Starbucks Cold Brew Pods (affiliate link, Amazon)

These ultra concentrates are different from the bottle cold brew concentrates that you blend 50/50 with water.

If you are using one of the pods, just pour the whole pod in. If you use Jot or Javy, use 1 Tbsp.

If you don’t have ultra coffee concentrate:

mix strong cold brew coffee with milk in a 50/50 ratio
mix regular cold brew concentrate at a ratio of 25% concentrate and 75% milk

If you don’t have a single serve blender cup: In the video above, there is roughly 1 1/2 c. of crushed ice. In you blender, you can still pour liquid up to the level of the crushed ice.

The rest of the recipe is the same.