Description
Creamy, coffee-based frappe loaded with homemade salted caramel sauce and crunchy pretzel crumble, topped with whipped cream. The ultimate sweet and salty treat!
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 6 tablespoons (90ml) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream, warmed
- 1 teaspoon sea salt, or to taste
- 2 cups (480ml) strong brewed coffee, cooled
- 1 cup (240ml) milk (any kind, dairy or non-dairy)
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) salted caramel sauce (plus more for drizzling)
- 2 tablespoons (30ml) chocolate syrup (optional)
- 1 teaspoon vanilla extract
- 2 cups ice cubes
- 1 cup (approximately 80g) pretzel twists, coarsely crushed
- 2 tablespoons (30g) unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of sea salt
- Whipped cream
- Extra salted caramel sauce
- Mini pretzels
Instructions
- Make the Salted Caramel Sauce: In a medium saucepan, pour in the granulated sugar. Cook over medium heat, stirring constantly with a heat-resistant spatula, until the sugar melts into a clear, amber-colored liquid. Remove from heat and immediately add the butter pieces. Stir until the butter is completely melted and incorporated. Slowly pour in the warmed heavy cream while stirring constantly. Continue stirring until the cream is fully incorporated and the caramel sauce is smooth. Stir in the sea salt. Taste and add more salt if desired. Let cool completely.
- Prepare the Pretzel Crumble Topping: Place the pretzel twists in a resealable plastic bag and crush them coarsely. In a small bowl, combine the crushed pretzels, melted butter, granulated sugar, and sea salt. Stir until evenly coated. For extra flavor, toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden brown. Let cool completely.
- Make the Frappe: In a high-powered blender, combine the cooled brewed coffee, milk, heavy cream, salted caramel sauce, chocolate syrup (if using), and vanilla extract. Add the ice cubes. Blend on high speed until smooth and creamy. Stop and scrape down the sides as needed. Adjust the thickness with more milk or ice.
- Taste and Adjust: Taste the frappe and adjust the sweetness or saltiness to your liking.
- Assemble: Drizzle salted caramel sauce around the inside of your serving glasses. Pour the frappe into the prepared glasses. Top with whipped cream (if using), pretzel crumble topping, and a drizzle of extra salted caramel sauce. Garnish with mini pretzels, if desired.
- Serve: Serve immediately and enjoy!
Notes
- Extra Coffee Kick: For a stronger coffee flavor, add a shot of espresso to the blender.
- Chocolate Lover’s Dream: Add more chocolate syrup or a tablespoon of cocoa powder to the blender. You can also use chocolate milk instead of regular milk.
- Nutty Delight: Add a tablespoon of peanut butter or almond butter to the blender for a nutty twist.
- Spiced Caramel: Add a pinch of cinnamon or nutmeg to the salted caramel sauce for a warm, spiced flavor.
- Vegan Frappe: Use non-dairy milk (such as almond milk, soy milk, or oat milk) and non-dairy whipped cream. Make sure your chocolate syrup is also vegan-friendly.
- Lower Sugar Option: Use a sugar substitute in the salted caramel sauce and reduce the amount of chocolate syrup.
- Pretzel Infusion: For an even stronger pretzel flavor, steep a few crushed pretzels in the milk for about 30 minutes before blending. Strain the milk before using it in the frappe.
- Frappe Too Thick: Add a little more milk or coffee to thin it out.
- Frappe Too Thin: Add a few more ice cubes and blend again.
- Caramel Sauce Too Thick: Gently warm it in the microwave or on the stovetop until it’s pourable.
- Pretzel Crumble Too Soft: Toast it in the oven for a few minutes to crisp it up.
- Prep Time: 20 minutes
- Cook Time: 15 minutes