Caramel Frappé | Café-Style Iced Coffee at Home
Skip the line and save money. This DIY Caramel Frappé uses cold brew for a smooth, non-acidic base that freezes beautifully in the GSEICE.
Prep 5 minReady ≈20 minHS3L best at -1°C
INGREDIENTS • SERVINGS
2-3 Servings
4-6 Servings
6-8 Servings
| Strong Cold Coffee | 2 cups | 4 cups | 6 cups |
| Whole Milk / Oat Milk | 1 cup | 2 cups | 3 cups |
| Caramel Syrup | 4 tbsp | 8 tbsp | 12 tbsp |
| Whipped Cream | Topping | Topping | Topping |
HS3L best fill: 0.8–1.2 L
HS3L best fill: 1.2–1.8 L
HS3L best fill: 1.8–2.3 L
Times vary with fill level and starting temperature. Pre-chill helps it set faster (optional).
DIRECTIONS
1.
Clean & Install: Ensure your HS3L bucket includes the beater and is locked in place.
2.
Mix: Combine cold coffee, milk, and caramel syrup in a pitcher. Stir well.
3.
Pour: Add the mixture into the machine. Ensure it's between the MIN and MAX lines.
4.
Freeze: Select Mode 2 (Slush) and set temp to -1°C.
5.
Serve: Dispense into tall glasses when slushy (~20 mins). Top generously with whipped cream and caramel drizzle.
TIPS
Coffee Choice
Cold brew works best as it's less acidic and smoother when frozen.
Sweetness
Freezing dulls sweetness. You might need slightly more syrup than a regular iced coffee.
Dairy
Whole milk creates the creamiest texture. Oat milk is a great plant-based alternative.