3-Ingredient Caramel Frappe
3-Ingredient Caramel Frappe is a side dish that serves 1. One serving contains 157 calories, 1g of protein, and 0g of fat. For 44 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 1120 people have made this recipe and would make it again. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up caramel sauce, coffee, ice cubes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Minimalist Baker. Overall, this recipe earns a not so spectacular spoonacular score of 21%. Skinny Caramel Frappe, Pumpkin Pie Frappe / Pumpkin and Cream Frappe, and 3-Ingredient Caramel Apple Hand Pies are very similar to this recipe.
Servings: 1
Preparation duration: 15 minutes
Ingredients:
3-5 Tbsp vegan caramel sauce
3/4-1 cup cold brewed coffee
8 unsweetened almond milk ice cubes ( - 1 cup almond milk)
Optional: sweetener to taste (such as non-bitter stevia)
Equipment:
plastic wrap
blender
pot
Cooking instruction summary:
Prep coffee and ice cubes the night before by pouring 1 cup almond milk into 8 ice cube mold squares, and adding 2 cups water to 1 cup finely ground dark roast coffee. Cover both with plastic wrap, then place cubes in the freezer and coffee in the fridge.In the morning, strain the cold brew through a coffee filter fitted over a coffee pot, such as a Chemex. Set aside.To a blender add all ice cubes, 3/4 cup of the coffee and 4-5 Tbsp of the caramel sauce to start out. Blend until smooth, adding more coffee if it's too thick.Taste and adjust flavors as needed. I added a touch more caramel and one-half packet of Non-Bitter NuStevia powder. You could also add more sweetness with additional caramel sauce or agave nectar.Serve immediately, topped with coconut whipped cream and/or more caramel sauce.
Step by step:
1. Prep coffee and ice cubes the night before by pouring 1 cup almond milk into 8 ice cube mold squares, and adding 2 cups water to 1 cup finely ground dark roast coffee. Cover both with plastic wrap, then place cubes in the freezer and coffee in the fridge.In the morning, strain the cold brew through a coffee filter fitted over a coffee pot, such as a Chemex. Set aside.To a blender add all ice cubes, 3/4 cup of the coffee and 4-5 Tbsp of the caramel sauce to start out. Blend until smooth, adding more coffee if it's too thick.Taste and adjust flavors as needed. I added a touch more caramel and one-half packet of Non-Bitter NuStevia powder. You could also add more sweetness with additional caramel sauce or agave nectar.
2. Serve immediately, topped with coconut whipped cream and/or more caramel sauce.
Nutrition Information:
covered percent of daily need
