Back to Frosty Caramel Cappuccino

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Frosty Caramel Cappuccino Recipe

Frosty Caramel Cappuccino Recipe

This frothy frosty beverage is positively delicious for breakfast, mid-afternoon snack or after-dinner dessert. It's also a great quick treat to serve with a plate of cookies when friends come to call during the holidays. To make the ice cream topping easier to drizzle, put it in a squeeze bottle, take the cap off and microwave for a few seconds. —Carol Mann, Summerfield, Florida
TOTAL TIME: Prep/Total Time: 10 min. YIELD:2 servings

Ingredients

  • 1 cup half-and-half cream
  • 1 cup 2% milk
  • 3 tablespoons plus 2 teaspoons caramel ice cream topping, divided
  • 2 teaspoons instant coffee granules
  • 8 to 10 ice cubes
  • 4 tablespoons whipped cream in a can

Directions

  • 1. In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth.
  • 2. Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately. Yield: 2 servings.

Nutritional Facts

1 each: 337 calories, 16g fat (11g saturated fat), 75mg cholesterol, 262mg sodium, 36g carbohydrate (35g sugars, 0g fiber), 9g protein .

Reviews for Frosty Caramel Cappuccino

Sort By :
MY REVIEW
Queenlalisa
Reviewed Mar. 18, 2015

"My daughter loved this!! Will make again."

MY REVIEW
greatwithoutgluten
Reviewed Oct. 14, 2014

"This was very tasty! I changed the recipe based on what I had already at home which was 2% milk and coffee that was already brewed. I used just one cup of milk and 2 cups of coffee. It had the perfect amount of sweetness and caramel flavor. Next time I will use half and half to make it a little more creamy. It was a nice treat!"

MY REVIEW
alterry
Reviewed Jan. 20, 2012

"Loved this recipe. I was surprised at how creamy it tasted. I was unsure about instant coffee but it tasted soooo good. Definitely making this again!!"

MY REVIEW
1DomesticGoddess
Reviewed Mar. 8, 2010

"I have made this caramel cappuccino several times, but each time I modified the recipe to my liking. The amount of instant coffee I added was... 3 teasp, and the amount of caramel sauce I used was... 4 tablesp, plus 2 teasp, and when it came to adding the ice cubes, I used 8 cubes (sometimes the cubes were miniature ice cubes). In all, this recipe made 4-1/2 cups, at least mine did. I highly recommend this beverage, and hope others will give this recipe a try. "Thank you" Carol for sharing this recipe. It's a keeper!!"

Loading Image