Caramel frappé (blended)

Applies to: a cold blended coffee drink of espresso, caramel sauce, cold milk, and ice, finished with whipped cream and a caramel drizzle.

1. Load liquids first: pour the cold milk into the blender jar, then add the espresso.
2. Liquid first keeps the blade clear and stops the ice from binding around it and stalling the motor.
3. Add the measured caramel sauce next.
4. Caramel weighed or pumped to spec — an eyeballed pour makes the drink too sweet and throws off the cost.
5. Add the weighed ice last, on top of the liquids.
6. Ice portioned by weight against the recipe (roughly 150–200 g for a single serve) sets a repeatable body and dilution.
7. Blend in short pulses to break the ice, then run continuous on high until the sound smooths out and the whirlpool closes.
8. Blend until no ice shards remain and the mixture pours like a thick shake — a closed whirlpool means the ice is fully broken down.
9. Check the body: it should hold a soft peak and resist a spoon; adjust with a little ice or cold milk before pouring.
10. Too thin — add ice and re-pulse; too stiff — add a splash of cold milk. Adjust before pouring, never after.
11. For a lined-glass look, streak caramel inside the chilled glass, then pour in the frappé.
12. Optional presentation step — keep the interior streaks thin so the drink doesn't turn overly sweet.
13. Top with whipped cream, finish with a caramel drizzle, and serve immediately with a wide straw.
14. A blended frappé begins separating and melting within minutes — serve straight away rather than holding it.