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Ain't no party like a summer party, 'cuz a summer party don't stop!
So, technically we're not having an actual party today. But with the kids home for the summer, it kinda feels like a party all summer long, don't you think? With staying up late, going to the movies in the middle of the day, and hanging out by the pool, it sure feels like a celebration to me. And when I celebrate, I like to indulge in a yummy treat like this chocolate caramel frappe.
I write all of the time about my coffee addiction. I drink about a pot of coffee everyday. I LOVE coffee. Well, I think more accurately I love creamer.
I've noticed that if I run out of coffee creamer, I only drink about 1 or 2 cups of coffee with milk instead of the entire pot. So, ya.... I love creamer. And by far my favorite coffee creamers are from International Delight® . After all, I like it international and I expect to be delighted.
I usually drink my coffee hot. My hubby likes to tease me that I'm really a 70 year old man because I'll drink a cup of hot coffee at lunch with a salad.
But celebrating summer by the pool mean it's time for a cold coffee drink. Hello chocolate caramel frappe!
I stopped by Walmart to pick up some of my ingredients for my frappe.
The International Delight® Hershey's® Chocolate Caramel sounded delicious for this recipe and of course you have to have Reddi-wip®. Reddi-wip makes any dessert feel extra special. And I love that it is made from cows not treat with artificial growth hormone and had no artificial flavors or sweeteners. I also picked up International Delight® Cold Stone Creamery™ Sweet Cream to make sure I don't run into a creamer crisis later this week.
My frappe also needs some yummy homemade caramel sauce. It is sooooooooo good! To make the sauce, you combine sugar, water, butter, vanilla, salt, and heavy cream in a sauce pan to get the perfect addition for the frappe.
It's hard not to lick the spoon, but you'll burn the taste buds right off of your tongue if you do. So, resist the urge until the sauce is cool enough to transfer to your container.
I like to add my sauce to a squeeze bottle and this recipe produces the exact amount to fill up a regular sized bottle. It's super helpful to use a funnel when transferring.
Now that the sauce is ready, it's time to make the frappe. I like to freeze the little bit of coffee that I have left over when I don't finish the entire pot. These coffee ice cubes are perfect for the frappe because by using less regular ice cubes, the drink won't get watered down as it starts to melt.
To make the frappe, the coffee cubes, a few ice cubes, cold coffee, milk, and International Delight® Hershey's® Chocolate Caramel creamer get mixed up in a blender.
Before adding the frappe to your serving glass, drizzle some of that yummy caramel sauce down the sides.
Pour in the frappe and then top with Reddi-wip.
Then finish off the frappe with a drizzle of caramel sauce on top of the Reddi-wip.
The hubster and I are totally ready to party with our chocolate caramel frappes by the kiddie pool while our boys splash around.
Yummy! So that's how we like to party during the summer and we like how you party too - perhaps with one these other yummy frappe recipes that you can find here. Here's to summer!
Chocolate Caramel Frappe with Homemade Caramel Sauce
- For the caramel sauce (makes 1 full squeeze bottle)
- 1 cup sugar
- 1/4 cup water
- 1 stick butter (8 tbsp)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup heavy cream
- For the Frappe:
- 8-10 frozen coffee cubes
- 1/2 cup cold coffee
- 2 cups milk
- 1/2 cup International Delight® Hershey's® Chocolate Caramel creamer
- caramel sauce to garnish
- Reddi-wip® to top
- To make the caramel sauce:
- Combine the water and sugar in a heavy bottomed sauce pan over medium high heat.
- Allow the sugar and water to boil until dissolved and amber in color.
- Add the butter, vanilla and salt and stir until well combined.
- Slowly add the heavy cream and stir until well incorporated.
- Remove from heat and allow to cool before pouring into a separate container.
- For the Frappe:
- Combine the coffee cubes, ice cubes, cold coffee, milk and creamer to a blender.
- Blend on high speed until combined.
- Use the caramel sauce to drizzle down the sides of serving glasses before adding the frappe.
- Top with Reddi-wip® and drizzle more caramel sauce.