* When large ice cubes are used, there will be less than 10 cubes for each drink.
Instructions
In a blender, add in 1 cup of large ice cubes and 2 shots of espresso. You can also use ⅓ cup of strongly brewed coffee. If you use Nespresso capsules like me, I recommend that you use capsules of mild intensity. Then ½ cup of cold milk, any milk as you want. Add in 1 tablespoon of caramel sauce. And add in 3 tablespoons of caramel syrup depending on your preference. Then add in just a pinch of xanthan gum, which is optional. Actually these days I use Xanthan gum quite frequently because it is also used in milkshake, ice cream, and gluten-free cooking for better texture.
Pulse and blend. It should take about 30 seconds.
For finishing touch, top with whipped cream and drizzle homemade caramel sauce.
Notes
Xanthan gum is a byproduct of fermentation of glucose or sucrose. When it’s added into liquid, it will form the ‘gum’ which will thicken the drink.
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/caramel-frappuccino/
