Every time I go to Starbucks, it’s almost a little bit of Frappuccino. Especially in the summer and after eating barbecue, I especially like to have a big cup of Frappuccino, super cool. I have tried it many times recently and studied this caramel frappuccino. All ingredients are not recommended for replacement, but if they are not, they may not be the same as the ones I made after I replaced them, as long as I like them.
Extract an espresso in advance. Of course, if you like coffee, it is best to double it, then reduce the milk to 80 grams. This time I only used one in the recipe. The coffee taste is not very strong compared with the latte, so the finished product is more of a coffee drink. The method of extraction is arbitrary, and the Moka pot is also available. If there is no machine, you must use instant replacement instead of adjusting the concentration according to your preference. Just adjust the 30ml of coffee liquid.
Take 50 grams of caramel sauce. This caramel sauce is made by me. You can search the relevant kitchen in the kitchen. It is a thick caramel sauce. If you want to use caramel liquid in theory, you just don't know if it will freeze when it is cold.
Pour 100 grams of ice milk into the caramel sauce. I don't like milk too much, but I want to be refreshed. If you like a thicker one, you can replace some milk with a proper amount of fresh cream.
Stir the milk and caramel sauce evenly
Pour the prepared espresso
Pour the caramel coffee into the broken machine, where you need a high-power broken machine that can break the ice. That kind of hand-held cooking stick is not enough.
Ice cubes are also joined together
The wall breaking machine uses the highest speed, 30s is ok. Each broken machine may have a different mode, and you can choose high speed. If the speed of the broken machine is relatively high, and the water will become water after 30s, the time will be shortened next time. The opposite is extended.
The ice will break into a state of smoothie, but it will not turn into water. So the milk in front needs ice too.
After completion, you can see that most of them are in the state of smoothie, and the small part is liquid.
Pour the coffee into the cup, my cup is about 350ml Ha ~ fresh cream on the decoration. The surface of the poured coffee is almost ice-based, so it is easy to squeeze the flowers without moving or melting. Then use a flower bag to squeeze the caramel sauce to decorate
The basics of this attention are all in the steps, there are unexpected problems, etc. Someone asks and updates.