Go homemade and make your own Frappuccino. The topping is made with freshly whipped cream. This is a quick & easy recipe.
375 ml coffee, chilled (12.7 fl.oz)
90 – 100 ml whole milk (3 fl.oz – 3.4 fl.oz)
4 ice cubes
a pinch or two of baking cocoa
1 tablespoon caramel coffee syrup
1 – 2 tablespoons (or to taste) fine, white granulated sugar
200 ml heavy whipping cream, chilled (chill the kitchen bowl and whisk beforehand) (6.8 fl.oz)
1 – 2 tablespoons of powdered sugar, or to taste
drizzles of chocolate syrup (or caramel)
Mix the ingredients (coffee, milk, ice cubes, baking cocoa, caramel coffee syrup, and sugar) in a blender and blend until well mixed and foamy. Pour it into a cup and set it aside. Prepare the whipped cream. Use a chilled kitchen bowl and a chilled whisk for making the whipped cream, which needs to be chilled well beforehand. It will help to stabilize the cream and it will also speed up the process. Measure the amount of chilled heavy cream in a Pyrex bowl. Pour the cream directly from the Pyrex bowl into the chilled kitchen bowl. Whip the cream with a hand/stand mixer, using a low setting for a minute, then slowly add the sugar. Switch to the highest setting and continue to whisk for about 1 more minute (about 2 minutes in total) until frothy. Scoop the cream into a pastry bag with a decorative tip attached and pipe a large dollop of cream over the coffee mixture in the cup. Drizzle chocolate syrup over the cream. Enjoy this silky, rich & creamy concoction.
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