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Sea Salt Toffee Iced Espresso Frappe

A decadent, blended espresso drink featuring buttery toffee, rich caramel, and a touch of sea salt for a gourmet coffee shop experience.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 large drink
Course: Dessert, Drink
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Frappe Base
  • 2 shots espresso chilled
  • 1 cup whole milk
  • 2 tbsp toffee nut syrup
  • 1 tbsp caramel sauce
  • 1.5 cups ice cubes
  • 0.25 tsp sea salt fine
Toppings
  • 0.5 cup heavy whipping cream cold
  • 1 tbsp powdered sugar
  • 2 tbsp toffee bits crushed
  • 1 pinch sea salt flakes

Equipment

  • High-speed blender
  • Espresso maker or French press
  • Hand Mixer
  • Tall Glass

Method
 

  1. Brew 2 shots of espresso and let them cool completely.
  2. In a small bowl, whip the heavy cream and powdered sugar until stiff peaks form; keep cold.
  3. Add chilled espresso, milk, toffee syrup, caramel sauce, fine sea salt, and ice into a blender.
  4. Blend on high speed until the mixture is smooth and thick.
  5. Drizzle extra caramel sauce inside a tall glass for decoration.
  6. Pour the blended coffee into the glass.
  7. Top with a generous amount of whipped cream.
  8. Garnish with toffee bits and a pinch of sea salt flakes before serving.

Notes

For a stronger coffee flavor, use coffee-flavored ice cubes instead of regular water ice.