Espresso glacé au caramel
Un mélange glacé d'espresso, de caramel et de chocolat : un goût digne de la meilleure brûlerie, directement dans votre cuisine.
- 240 ml (1 tasse) de lait de soja
- 120 ml (½ tasse) d'espresso, froid
- 60 ml (¼ tasse) de sirop au caramel
- 25 g (¼ tasse) de poudre de cacao non sucrée ou de poudre de lait au chocolat
- 260 g (2 tasses) de cubes de glace
- Mettre tous les ingrédients dans le récipient Vitamix dans l'ordre indiqué, puis verrouiller le couvercle.
- Démarrer le mélangeur à sa vitesse la plus basse, puis augmenter rapidement la vitesse jusqu'au maximum, en utilisant le pilon pour pousser les ingrédients vers les lames.
- Mélanger de 25 à 30 secondes, ou jusqu'à obtention de la consistance désirée.
|Taille des portions||1 portion (372 g)|
|Quantité par portion|
|Matière grasse totale||7 g|
|Gras saturés||7 g|
|Total des glucides||39 g|
|Fibres alimentaires||4 g|
Caramel Espresso Frappé is rated out of 5 by 8.
Rated 5 out of 5 by Germina from Smooth and creamy I love the taste and the texture. I have shown all my family and friends. I plan on getting one for my mom one for Christmas!!!
Date published: 2018-09-29
Rated 4 out of 5 by JessB2020 from Love it! I love making coffee drinks in my blender. I just change up the milk to soy and caramel sauce to date caramel sauce and it goes from low cholesterol to no cholesterol. ;)
Date published: 2020-04-07
Rated 4 out of 5 by maddiebo97 from Delish but needs more coffee! This recipe is delicious. Instead of 1 cup whole milk and half a cup espresso, I used 1.5 cups oat milk and added three teaspoons of espresso powder - that seemed to increase the coffee flavor much more. But the flavor is still subtle! I also cut the caramel sauce in half and used chocolate protein powder instead of chocolate milk powder. Yum!
Date published: 2021-01-31
Rated 4 out of 5 by Emmm from Pretty good Tweaked the recipe a bit, but its a good base line tp start. The vitamix is just a complete game changer for making blended drinks. Adding a touch of xanthan gum to any frozen blended drink goes a long way and gives you the texture people try to recreate from coffee shops like Starbucks.
Date published: 2021-01-09
Rated 5 out of 5 by Lenarae from Loves this! So good and easy! Definitely can save money making these at home rather than going to the coffee shop
Date published: 2020-06-13
Rated 4 out of 5 by StephenDrinks from Sugar, balanced but espresso taste, barely there. Following the week 1 guide, I have stumbled upon this smoothie. I got to say I have decided to go towards a more natural recipe without changing the recipe too much. Here are the ingredients I have used. I cut the recipe by 2 so that I could fit it in my Vitamix travel cup. -Earth's Own Almond Coconut milk -Cacao Barry organic dark chocolate Plantation Alto el Sol 65% -Silly Cow Farms Chocolate powder -Nespresso Ice coffee espresso capsule -Cherry River Bitter Pear and Caramel -Ice My final thoughts, it's a well balanced frappé but for me, I prefer a more consistent texture in such a drink and the espresso taste was not present enough to my liking. Either the ice added to the almond coconut milk dissipated the whole thing and brought a more watery taste and texture or there wasn't enough chocolate pellets added. I vote for the ice as the culprit. Also, using whole milk as the recipe suggested would give out a much better result!
Date published: 2020-08-26
Rated 4 out of 5 by Stephanie08 from Perfect afternoon treat If you aren't a fan of sweet drinks, this may not be for you, or you may need to cut back on the sugar. This was a perfect afternoon pick-me-up. I didn't have espresso on hand and used Starbuck's Cold Brew. It was still good, but I could definitely have gone for a stronger coffee flavour. Will try again will espresso.
Date published: 2020-09-28
Rated 5 out of 5 by Anonymous from Delicious I can safely say I am I love with my new vitamin, I don’t drink coffee but I always do crave a frappe and this one turned out so frothy and delicious. The vitamix is unmatched by any other blender out there!
Date published: 2021-02-02