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I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!

Monday, October 17, 2011

Caramel Frappe


1/2 C instant coffee, brewed with half the water called for
3 T caramel syrup
2 T granulated sugar
1/2 C whole milk
1/2 C heavy cream
1 C-1 1/2 C ice
Reddi-Whip

Place coffee, caramel syrup, sugar, milk, cream, and ice into a blender and blend until smooth. Top with Reddi-Whip and drizzle with more caramel topping.

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