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Caramel Frappuccino

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Peppermint Mocha Recipe

This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Course Drinks

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 272cal

Author Ashley Fehr

Ingredients

3/4 cup whole milk
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
3/4 cup brewed espresso or strong coffee
1/4 teaspoon mint extract or ½ peppermint candy cane or peppermint syrup
1/4 teaspoon vanilla extract
whipped cream and chocolate shavings if desired

US Customary – Metric

Instructions

In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
Serve in a large mug and top with whipped cream and chocolate shavings if desired.

Nutrition

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Caramel Frappuccino

Ashley Fehr — Fri, 20 May 2022 05:16:00 +0000

This Caramel Frappuccino is my version of a Starbuck’s classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

Ingredients Needed:
How to Make a Homemade Caramel Frappuccino
Recipe FAQs
Variations on this recipe
Caramel Frappuccino Recipe

This Caramel Frappuccino is a variation of my classic Frappe Recipe. It’s just as quick and easy as running to your local Starbuck’s, but a whole lot cheaper. AND you don’t have to leave your house at all. Win!

This recipe is made with super simple ingredients, comes together in just 5 minutes, and is the perfect pick-me-up!

If you’re looking for more warm weather sippers, check out this Homemade Pink Lemonade, classic homemade Lemonade Recipe, or this Frozen Hot Chocolate.

Ingredients Needed:

Cold Water: be sure to use cold water so it doesn’t melt the ice before you serve the drink.
Cream: I use heavy cream if I have it on hand, but really any milk or cream will work. Remember, the higher the fat content, the richer and creamier the frappe will be.
Caramel Sauce: you can use 1-2 tablespoons of caramel sauce depending on how sweet you like it. The real deal is your best option here, but if you are reducing sugar you can also use a no-sugar caramel coffee syrup.
Granulated Sugar: I use 2 teaspoons but you can use as much or as little as you like. You can also substitute with honey, maple syrup or a no-calorie sweetener of your choice.
Coffee: I use instant coffee granules or instant espresso powder to give the Frappuccino its coffee flavor. Choose a good quality, great-tasting brand! We love Nescafe.
Ice Cubes: helps thicken the Frappuccino for a creamier texture.
Whipped Cream and Caramel Sauce: for serving!

How to Make a Homemade Caramel Frappuccino

You have a couple of options when it comes to making your homemade Frappuccino.

Blender: Add all of the ingredients to a high-powered blender and blend until smooth. Adjust as needed, then pour into a glass and garnish with whipped cream and caramel.
Shaken: Add water, cream, sugar, and coffee to a jar. Put the lid on and shake until the sugar is dissolved, then pour over ice and top with whipped cream and caramel.

You can see in these photos that there is a slight difference between the two — the blended frappuccino is lighter in color because of the ice.

Add all ingredients to blender.

Blend until smooth.

Add all ingredients to a large jar.

Shake until dissolved.

Recipe FAQs

Does a Caramel Frappuccino have coffee in it?

Traditionally, yes. A classic Starbucks Caramel Frappuccino is made with a coffee base. And while we are using coffee for this recipe, we’re keeping it extra convenient by using instant coffee granules or instant espresso powder.
If you prefer, you can choose a decaf option.

How do you thicken a homemade Frappuccino?

The ice is a key component in creating a thick and creamy blended Frappuccino, so the best way to thicken a Frappuccino is to blend it with more ice. Using heavy cream will also give a rich and creamy flavor — I highly recommend it if you have it!

How to store:

Honestly, I don’t recommend storing your Caramel Frappuccino. It has the thickest, creamiest texture and best flavor straight out of the blender or shaker. But since this recipe takes just 5 minutes to whip up, you can keep the ingredients on hand and whip one up super quickly whenever a craving hits.

Why does my frappe have chunks of ice in it?

Different blenders handle ice differently. You may have to stop and stir once or twice to blend completely.

Variations on this recipe

Customize it! This recipe can super easily be customized to your tastes. If you like a stronger coffee, add more coffee. If you like it sweeter, add more sugar. Prefer it creamier to be creamier, use more cream.
Lighten it up. Swap the cream out for skim milk or non-dairy milk.
Use other syrups. Feel free to play around with the flavor of your Frappuccino by adding other syrups. Vanilla, hazelnut, or even chocolate would be delicious!

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Caramel Frappuccino

This Caramel Frappuccino is my version of a Starbuck's classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

Course Drinks

Cuisine American

Prep Time 5

Total Time 5

Servings serving

Calories 97cal

Author Ashley Fehr

Ingredients

3/4 cup cold water
1-2 tablespoons cream** (or milk, dairy free milk, more or less depending on your tastes)
1-2 tablespoons caramel sauce (depending how sweet you like it)
2 teaspoons granulated sugar or to taste
1-2 teaspoons instant coffee granules or instant espresso powder
8 ice cubes about 1 cup
whipped cream and caramel sauce to serve

US Customary – Metric

Instructions

Blender method:

Place all ingredients in the blender and blend until smooth and frothy.
Adjust flavor to your tastes and pour into a glass.
Top with whipped cream and caramel sauce as desired.

Shaken method

Add water, cream, sugar and coffee to a 500ml jar and shake until coffee is dissolved and mixture is frothy.
Pour over ice and top with whipped cream and caramel sauce as desired.

Notes

*This recipe is easily customized to your tastes. If you like a stronger coffee, add more coffee. If you like a sweeter coffee, add more sugar. If you like creamier coffee, add more cream.

**I use heavy cream if I have it, but any milk or cream will work. The higher fat content, the richer and creamier the coffee will be.

Storage:

Nutrition

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Easy White Chocolate Mocha

Ashley Fehr — Tue, 11 Dec 2018 06:46:44 +0000

This Easy White Chocolate Mocha is just as good as the coffee shop but you don’t have to leave the house! Optional shortcuts and healthier swaps. Who needs Starbucks?

How to make a White Chocolate Mocha:
How many calories in this White Chocolate Mocha?
Tips for making this White Chocolate Mocha healthier:
Shortcuts for this White Chocolate Mocha recipe:
White Chocolate Mocha Recipe

Since my husband operates a seasonal business and is now home for the winters (December through June), we started having coffee break every afternoon once our oldest gets home from school.

It is one of our favorite times of the day, and now that we’ve made it a routine the kids have come to expect their tea or hot chocolate at 3:45 sharp.

I don’t hate it

It’s a completely random time in the middle of the day when we get to reconnect and take time to do so. I know that as our girls grow up and get busier, we’ll miss this time like crazy and I’m trying to take advantage of it while we have it!

That being said, I usually take this time to boost my caffeine intake so that I can make it through the rest of the day and tackle supper and bed time. I don’t always go for a hot chocolate or tea.

More often than not, it’s something like this White Chocolate Mocha or this Peppermint Mocha. We’re not lucky enough to have a fancy coffee shop anywhere close, so why not?

How to make a White Chocolate Mocha:

We’re aiming for somewhere between “crazy easy” and “totally authentic” with this White Chocolate Mocha recipe.

Because, let’s be real — I’m a mom of three kids 6 and under and I don’t always have time, equipment or energy for a “totally authentic” Starbuck’s White Chocolate Mocha, but sometimes it gives me just enough sanity to finish out the day. Do you hear me?

For this recipe, I use strong brewed coffee or espresso. If you want to brew fresh, you go for it. If you want to grind your beans and go all out, fantastic. If you own a bottle of Starbucks White Chocolate Syrup and want to use that? Sure! (How many people actually do??)

For me? More often than not I’m using the rest of the morning’s coffee, because why waste it? It’s still perfectly fine and will reheat just fine in the pot with my white chocolate mixture.

I use good quality white chocolate and whole milk to make a white hot chocolate base, then stir in my prepared coffee or espresso. Top with all the extras, and pour that soul-healing caffeine right into my body. Easy. Quick. Delicious.

Some people will prefer a little more sweetness and some will prefer a little more espresso — this is easy to adjust as you’re going! Don’t feel you have to stick to the “recipe”, if you want to tweak the flavor to be better suited to your tastes.

How many calories in this White Chocolate Mocha?

There are roughly 359 calories in this White Chocolate Mocha — it’s definitely a once-in-a-while treat and not an every day thing!
See my tips below for lightening up this White Chocolate Mocha even more.

Tips for making this White Chocolate Mocha healthier:

Use low fat milk instead of whole milk. Whole milk will stand up better to the heat so if you are using low fat milk, be sure to watch the pot and make sure it doesn’t come to a boil.
There isn’t really a low calorie substitute for the white chocolate in this white chocolate mocha, sorry.
Use your preferred sugar substitute to sweeten, or reduce the sugar listed.
Skip the garnishes. My calorie count doesn’t include the whipped cream or chocolate curls because everyone will add a different amount, some will use cool whip, etc., so it’s too difficult to predict. You won’t take calories off of the nutrition information listed if you skip them, but obviously if you leave them off you won’t add anything to it either.

Shortcuts for this White Chocolate Mocha recipe:

Use white hot chocolate powder, if you can find it. It’s tricky to find but often available around the holidays. If you can find it, this might also be one way to lighten up the recipe overall, if you combine the powder with water instead of whole milk. This won’t save a ton of time, but it will make it a little easier.
Skip the brewed coffee or espresso and add some instant espresso powder and water right into the pot — easy peasy!
Skip the stovetop and use the microwave — combine the milk and chocolate in your mug, along with the coffee or espresso powder, and heat until hot and combined. I don’t really recommend this because it’s more difficult to keep an eye on, but you can make that choice for yourself

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White Chocolate Mocha

This Easy White Chocolate Mocha is just as good as the coffee shop but you don’t have to leave the house! Optional shortcuts and healthier swaps. Who needs Starbucks?

Course Drinks

Cuisine American

Cook Time 10

Total Time 10

Servings serving

Calories 359cal

Author Ashley Fehr

Ingredients

3/4 cup whole milk
3/4 cup brewed espresso or strong coffee cold or room temperature*
2 tablespoons granulated sugar
1 oz white chocolate 28g
whipped cream and white chocolate shavings as desired

Instructions

In a small saucepan, combine milk, coffee, sugar and white chocolate.
Cook and stir over low-medium heat, stirring often, until heated through. Garnish as desired and servev.

Notes

*If using freshly brewed, hot espresso, wait until the milk is hot to combine.

Nutrition

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Mocha Nutella Cupcakes

Ashley Fehr — Thu, 27 Oct 2016 06:19:55 +0000

These Mocha Nutella Cupcakes are the perfect way to get your coffee fix! A moist coffee flavored cupcake topped with creamy Nutella frosting!

So it hit me as I was making these that I just don’t make cupcakes enough.

Cupcakes are so fun! They’re less stressful than making a giant 2 or 3 or 4 layer cake, and a simple swirl of frosting is all they need. Nutella frosting, preferably.

This cupcake recipe is courtesy of my friend Lindsay Conchar’s cookbook Simply Beautiful Homemade Cakes, and — you guys — I want to make everything immediately and then devour it. It was so hard to pick something to make for you, but I am a big coffee lover (as long as it’s sweet enough, so a mocha dessert is right up my alley!), and Nutella??! Well that’s a no-brainer.

Also, I know that a dessert with coffee in it is absolutely adults-only here, so no sharing! That’s a big plus here

Although you might be surprised how little sugar and baking my kids get to eat. Yesterday my 4 year old told me that we shouldn’t go trick-or-treating on Halloween because we get treats and we don’t need treats because they’re not healthy for us. (I promise she is my child!)

So obviously I’m really good at talking the talk, but I don’t quite walk the walk when they’re not looking, because CUPCAKES.

If you love baking, you need this cookbook! It has so many fun variations that I’ve never seen before, and I am going to love trying out more and more in the future!

*Note: the recipe below is from Lindsay’s cookbook — I made a couple changes when I was making them and I’ve included those in the notes. Nothing major! Just the lazy girl in me coming out

See what other friends are making on social media by checking out the #simplybeautifulhomemadecakes hashtag!

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Mocha Nutella Cupcakes

These Mocha Nutella Cupcakes are a decadent dessert loaded with coffee and chocolate flavours!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings cupcakes

Calories 486cal

Author Ashley Fehr

Ingredients

MOCHA CUPCAKES

6 tbsp unsalted butter, room temperature
3/4 cup sugar 155g
6 tbsp sour cream, room temperature
1/2 tsp vanilla extract
3 large egg whites room temperature, divided
1 1/4 cups all-purpose flour 163g
2 tsp baking powder
1/4 tsp salt
2 tbsp hot water
3 tbsp instant espresso coffee powder
6 tbsp milk, room temperature

NUTELLA FROSTING

1/2 cup salted butter, room temperature
1/2 cup vegetable shortening
4 cups powdered sugar, divided
3/4 cup chocolate hazelnut spread, such as Nutella
5 tbsp water or milk

Instructions

Mocha Cupcakes:Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3 to minutes. Add the sour cream and vanilla extract and mix until well combined. Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
Combine the flour, baking powder and salt in a medium bowl.
Combine the hot water and espresso coffee powder in a small measuring cup, then add the milk. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
Fill the cupcake liners about halfway with batter. Bake the cupcakes for 16 to 18 minutes (mine were done at 14 minutes, so check early on!), or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling.
Frosting:To make the frosting, beat the butter and shortening in a large bowl until smooth. Add 2 cups (230 g) of the powdered sugar and mix until smooth. Add the Nutella and water or milk and mix until well combined. Add the remaining 2 cups (230 g) powdered sugar and mix until smooth.
Cupcakes can be stored in the refrigerator or frozen, or kept at room temperature for up to 2-3 days..

Notes

*I used 4 tablespoons 0% Greek yogurt in place of the sour cream and 2 whole eggs instead of egg whites (because I hate having halves of things!). The cupcakes turned out great!
*I mixed the first batch of wet ingredients, then added the dry ingredients right to the same bowl and mixed. I ended with the coffee and milk mixture (this is just the way my mom taught me to bake — we’re not into dirtying extra bowls!)
*I drizzled mine with Nutella that had been microwaved on high for 20 seconds first. It makes them look pretty and is super simple! (Plus, Nutella)

Nutrition

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