Caramel Nut Crunch Frappe


1 cup (240 ml) cold brewed coffee
1/2 cup (120 ml) milk
2 tablespoons (30 ml) MAUVE caramel syrup
1 tablespoon (15 ml) MAUVE hazelnut syrup
2 tablespoons (30 ml) MAUVE caramel sauce (for drizzling and garnish)
2 tablespoons (30 ml) crushed nuts (such as almonds or walnuts)
1 cup (about 200g) ice cubes
Whipped cream (optional, for topping)



Brew Coffee: Prepare 1 cup of cold brewed coffee and let it cool.

Prepare Syrup: In a mixing cup, combine the cold brewed coffee, milk, caramel syrup, and hazelnut syrup.

Blend: Add the ice cubes to a blender, then pour the coffee and syrup mixture over the ice. Blend until the mixture is smooth and frothy.

Drizzle Caramel Sauce: Drizzle some caramel sauce inside the serving glass.

Pour and Garnish: Pour the blended frappe into the glass over the caramel sauce. Top with whipped cream if desired.

Add Nut Crunch: Sprinkle crushed nuts on top of the whipped cream for a delightful nutty crunch.

Final Drizzle: Finish by drizzling a little more caramel sauce over the whipped cream and nuts.

Serve: Insert a straw and serve your delicious Caramel Nut Crunch Frappe immediately.

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