Save on Pinterest

Frosty Caramel Cappuccino

This frothy frosty beverage is positively delicious for breakfast, a mid-afternoon snack or an 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.
  • Makes
    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

  • In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth.
  • Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.
Nutrition Facts
1 each: 337 calories, 16g fat (11g saturated fat), 75mg cholesterol, 262mg sodium, 36g carbohydrate (35g sugars, 0 fiber), 9g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Queenlalisa
    Mar 18, 2015

    My daughter loved this!! Will make again.

  • greatwithoutgluten
    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!

  • alterry
    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!!

  • 1DomesticGoddess
    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!!

  • shamattu
    Apr 26, 2008

    No comment left

  • Sheila
    Jun 13, 2007

    No comment left