Butterbeer Frapuccino {Starbucks Copycat}

• porties: 1 serving
• actieve tijd: 10 minutes
• totale tijd: 10 minutes

Ingrediënten

Caramel sauce (for lining cup and topping (store-bought or homemade with recipe linked in notes)

3/4 cup whole milk

1/4 cup heavy cream

1 1/2 oz toffee nut syrup (store-bought or recipe below)

1 1/2 oz caramel syrup (store-bought or recipe below)

1/2 tsp xanthan powder (can substitute with cornstarch, but use a little bit more)

1 cup ice

Whipped cream (for topping)

1 1/4 cup water

1 cup packed brown sugar

1/2 cup toffee pieces

1 cup water (divided)

1 cup granulated sugar

1 tsp vanilla extract

Instructies

Line inside of cup with caramel sauce.

Add milk, cream, toffee syrup, caramel syrup, xanthan gum, and ice to a blender and process until smooth and frothy.

Pour into cup and top with whipped cream and caramel sauce drizzle.

Toffee Syrup

Put water, sugar, and toffee pieces in a medium saucepan and bring to a boil.

Lower heat and let simmer for about 10 minutes, until syrup has thickened a bit.

Strain syrup into a bowl, leaving any remaining toffee pieces behind.

Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using.

Caramel Syrup

Put 1/2 cup water and sugar into a medium saucepan and bring mixture to a boil while stirring occasionally.

Once sugar has dissolved, let mixture continue boiling without stirring. Watch closely for mixture to turn a light amber color. It usually takes about 8-10 minutes for me, but it can go from light amber to being burnt very quickly, so be sure to watch closely.

Once mixture is light amber, immediately remove from heat and slowly and carefully pour remaining ½ cup water in. It will likely splatter and steam up, so stand back while pouring. Add vanilla and stir well to combine.

Pour syrup into a heat-proof bowl or mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools.