Caramel frappé (blended)
Section: Blended · blend · espresso
Applies to: a cold blended coffee drink of espresso, caramel sauce, cold milk, and ice, finished with whipped cream and a caramel drizzle.
Target: under 2 minutes from pulling the shot to serve; consumed within about 10 minutes of blending.
Operating procedure
- Pull a fresh double espresso to reference: 18 g in, about 36 g out, 25–30 s, and cool it or use it straight.
- Portion the caramel sauce by weight or pump count to the recipe spec, holding back a little for the finishing drizzle.
- Pull cold milk from the correct, freshly dated container into a measuring jug.
- Portion the ice by weight on a scale for a repeatable body and dilution.
- Chill the serving glass and have whipped cream and the drizzle caramel ready at the station.
- Rinse and sanitize the blender jar and blade before the first drink of the run.
- Load liquids first: pour the cold milk into the blender jar, then add the espresso.
- Liquid first keeps the blade clear and stops the ice from binding around it and stalling the motor.
- Add the measured caramel sauce next.
- Caramel weighed or pumped to spec — an eyeballed pour makes the drink too sweet and throws off the cost.
- Add the weighed ice last, on top of the liquids.
- Ice portioned by weight against the recipe (roughly 150–200 g for a single serve) sets a repeatable body and dilution.
- Blend in short pulses to break the ice, then run continuous on high until the sound smooths out and the whirlpool closes.
- Blend until no ice shards remain and the mixture pours like a thick shake — a closed whirlpool means the ice is fully broken down.
- Check the body: it should hold a soft peak and resist a spoon; adjust with a little ice or cold milk before pouring.
- Too thin — add ice and re-pulse; too stiff — add a splash of cold milk. Adjust before pouring, never after.
- For a lined-glass look, streak caramel inside the chilled glass, then pour in the frappé.
- Optional presentation step — keep the interior streaks thin so the drink doesn't turn overly sweet.
- Top with whipped cream, finish with a caramel drizzle, and serve immediately with a wide straw.
- A blended frappé begins separating and melting within minutes — serve straight away rather than holding it.
- Texture is velvet-smooth with no ice shards, and holds a soft peak that resists a spoon.
- Caramel and coffee are balanced — sweet but not cloying, with the coffee still readable.
- Whipped cream is stable and the drizzle is neat; served immediately with no separation.
Hold back part of the caramel for the finishing drizzle so the blended base stays balanced rather than over-sweet. Weigh the ice for consistent body, and serve to order — a standing frappé separates and turns watery within minutes.
No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.