Salted Caramel Mocha Frappe

This one is actually my own creation. It does used Starbucks® Salted Caramel Mocha coffee, which is a pumpkin-spice-season seasonal flavor, so sorry about that! You could probably just use the syrup with regular coffee, the syrup's got a pretty pronounced "salted caramel mocha" flavor to it. Also, I don't really measure my ingredients except the brewed coffee (I always freeze 2 cups of brewed coffee), and any ingredients for the syrups when I'm crafting my drinks, so the measurements are a rough estimate. I mostly measure by sight and "that looks about right". So, do what looks right to you and tailor to your own preferences. Measure with your heart, lol. XD Note: Put the ice cube trays of brewed coffee in the freezer the night before and they'll be ready to go in the morning.

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Step 1

Combine the sugar, cocoa powder, instant coffee (or espresso powder), and sea salt in a small to medium saucepan.

Step 2

Slow whisk in warm water until smooth.

Step 3

Bring to a boil over medium heat, then reduce heat to a low simmer.

Step 4

Whisk constantly for 4-5 minutes, or until the sugar and cocoa are completely dissolved.

Step 5

Remove syrup from heat, and stir in the vanilla.

Step 6

Let cool.

Step 7

Refrigerate leftover syrup.

Step 8

Add the coffee cubes, syrup, milk, amaretto (or extract), and cinnamon to the blender.

Step 9

Blend until coffee cubes are crushed and the frappe is blended.

Step 10

Top with whipped cream and a pinch of cinnamon, if desired.