VANILLA FRAPPE
1/4 Torani vanilla syrup ……………………………. 1/4 cup half-&-half
1 cup cold extra-strong coffee
Put ice in tall glass; pour the vanilla syrup over it; followed by the half-&-half and the coffee. Top with whipped cream, if desired
MOCHA FRAPPE
1 1/2 cups Cold Coffee ……………………………… 2 Cups Milk
1/4 Cup Chocolate Syrup …………………………… 1/4 Cup Sugar
Freeze the coffee in ice cube trays. Once frozen, blend everything until smooth. Top with whipped cream and drizzle with more chocolate syrup, if desired.
CARAMEL COFFEE FRAPPE
1-1/2 cups strong hot brewed coffee …………….. 2-3 TB sugar
1/4 cup caramel sauce, plus a little extra for garnish
coffee ice cubes (see Mocha, above) or regular will work too
1-1/2 cups cold milk or half-and-half
whipped cream, for garnish (optional)
ground cinnamon, for garnish (optional)
While coffee is still hot, pour it into a large measuring cup and add the caramel sauce (Hint, you needn’t actually measure the sauce in a separate cup if you’re using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1-3/4 cup mark) Add the sugar and stir until both the sugar and caramel sauce have dissolved. Put in the refrigerator and chill until cold (You can hasten the process by using the freezer, but don’t let it freeze.)
When you’re ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes. Add milk or half-and-half to each glass, to taste. Top with whipped cream, if desired, then garnish with cinnamon if you’re using it. Finally, drizzle a little additional caramel sauce over the top as well.