Oat Milk Caramel Frappe
Let’s talk about those cozy, lazy afternoons when what I crave most is not another stale cookie or a basic cup of joe—but something cold, creamy, and deliciously over the top. That’s where this oat milk caramel frappe comes in and, honestly, it saves the day every single time.
It took me a while to figure out why coffee shop frapps always tasted so darn good. Turns out, they use all the rich stuff—tons of cream, full-fat milk, sugar, and no mercy.
I wanted that sweet, silky taste, but in a way that works for everyone at my kitchen table. Plant-based friends, lactose-intolerant folks, and just about anyone who likes a good treat can get on board with this.
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This oat milk caramel frappe is easy, speedy, and totally dairy-free. It’s what I order when I’m at a café, but making it at home means I get to control all the details.
Want it stronger? Make it wild. Need it sweeter? Toss in more sugar. See what I mean? No rules. Just joy in a cup, with a swirl of caramel on top.
Ingredients
These are the heroes of the recipe. I always like to have these on hand because, let’s face it, “caffeinated caramel dessert” is never the wrong answer to a long day.
- 1 cup strong brewed coffee, cooled
Here’s my little trick—I brew my morning coffee and let the leftover cup cool, or just chill it in the fridge. You can swap this for a shot of espresso if you’re feeling extra or like your coffee to come in loud. Strong is key here. Weak coffee means a sad frappe. - 1/2 cup oat milk
Oat milk makes this frappe so creamy, it’s magic. Pick a barista blend if you see it at the store—these types foam better and taste almost like old-school whole milk. If oat milk’s not your favorite, use almond or soy (but oat milk really nails that silky texture). - 1/4 cup caramel sauce (plus extra for drizzling)
Store-bought caramel sauce will absolutely work. When I’m motivated (or just want to show off), I make a quick caramel sauce with sugar, water, and a splash of vanilla. Either way, do what feels right—extra caramel is not optional in my world. - 2 tablespoons sugar (adjust to taste)
Sweet tooths unite. I usually start with two tablespoons, but you can dial it down or crank it up. Want to skip refined sugar? Try coconut sugar or your favorite granulated sweetener. This is a “you do you” moment. - 1/2 cup ice cubes
Nobody wants a lukewarm frappe. Ice brings the chill, fluffs up the drink, and turns the whole thing into a frosty treat. I like to whack my ice with a rolling pin to break it up so my blender doesn’t have to work overtime. - Whipped cream (for topping)
You can use regular whipped cream or pick a plant-based coconut or almond whipped topping. The swirl on top is, in my mind, half the fun—it catches all that caramel drizzle like a cloud.
Extras and swaps:
Go wild with toppings. Try a sprinkle of sea salt, a handful of chocolate chips, or toasted nuts. Almond extract for extra flavor? Sure. Oat milk foam for even more creaminess? Why not. You make the rules.
How to Make It
No fancy gadgets needed. If you’ve got a blender and a five-minute window, you’re golden. Here’s my no-fuss guide for a frappe that feels like a coffeehouse order but costs pennies. And you don’t have to put on shoes.
Step 1: Brew and Chill Your Coffee
Make your coffee strong. Weak coffee just gets lost under all the ice and caramel. I use my regular drip brewer for this, but cold brew works too if you’re patient (I never am).
Chill your coffee so you don’t end up with a weird warm frappe. Fridge, ice bath, or just leave it on the counter. Lazy times are real.
Step 2: Combine Everything in the Blender
Throw your cooled coffee, oat milk, caramel sauce, sugar, and ice into the blender. I start with less sugar and taste after blending, just to be safe. Secure the lid or you’ll end up wearing that frappe. Personal story—do not ask.
Step 3: Blitz Until Smooth and Frothy
Blend it all until the ice is crushed and you’ve got a thick, frothy drink. If your blender isn’t the strongest, blend in pulses and be patient with the ice. You’re aiming for creamy, icy magic, not chunky coffee soup.
If you don’t own a blender, you can shake everything up in a jar for an “on-the-go” iced drink. You won’t get that thick, fluffy texture, but trust me—it still hits the spot. Blender is king, but a good shake is better than nothing.
Step 4: The Caramel Swirl (The Best Part)
Drizzle caramel around the inside of your glass. This is mostly for drama and for that first glorious sip. The caramel sticks to the glass and makes the whole thing look like something you bought at a real café—not just a desperate late-night kitchen experiment.
Step 5: Pour, Top, and Make It Fancy
Pour the frappe mixture into the prepared glass. Spoon or pipe a generous cloud of whipped cream on top. Now, go wild with that caramel drizzle.
Why stop now? I’ll sometimes sprinkle sea salt, crushed pretzels, or chocolate chunks just to feel fancy.
Step 6: Customize Your Drink
This recipe is pretty forgiving, and you can tune it to suit your mood:
- Sweeter: Add a bit more sugar or syrup.
- Stronger: Double the coffee, skip the extra milk.
- Creamier: Add a little more oat milk or a scoop of dairy-free ice cream.
- Salted caramel: Sprinkle a pinch of flaky salt over the whipped cream and caramel.
- Over the Top: Add crushed toffee, chocolate sauce, or even a scoop of coffee ice cream.
Oat Milk Caramel Frappe
Ingredients
- 1 cup strong brewed coffee cooled (or use 1 shot of espresso)
- 1/2 cup oat milk
- 1/4 cup caramel sauce plus extra for drizzling
- 2 tbsp sugar adjust to taste
- 1/2 cup ice cubes
- Whipped cream for topping
Instructions
- Brew a cup of strong coffee (or use espresso), then let it cool to room temperature. You can also chill it in the fridge if you’re in a hurry.
- In a blender, combine the cooled coffee, milk, caramel sauce, sugar, and ice cubes. Blend until smooth and frothy.
- Drizzle some caramel into your serving glass to decorate.
- Pour the blended mixture into the caramel-drizzled glass. Top with a generous amount of whipped cream.
- Drizzle extra caramel sauce over the whipped cream and serve immediately.
