Caramel Ribbon Crunch Frappuccino

• servings: 1 serving
• active time: 20 minutes
• total time: 30 minutes

Ingredients

Whipped cream

5 Tbsp (2 1/2 oz) dark caramel sauce (divided (recipe below or use store-bought)

3 Tbsp Heath toffee bits (divided)

3/4 cup (6 oz) milk

1/4 cup (2 oz) espresso or strongly brewed coffee

1 1/2 Tbsp (3/4 oz) simple syrup (I use caramel syrup, but you can use plain)

1/4 tsp xanthan gum (can substitute with cornstarch, but use a little bit more)

3/4 cup ice

1 cup granulated sugar

2 Tbsp water

1/2 cup heavy cream (warmed)

2 Tbsp unsalted butter

1/2 tsp salt

1 tsp vanilla extract

Directions

Put a small layer of whipped cream on the bottom of your cup. Top with about 2 Tbsp (1 oz) dark caramel sauce and 2 Tbsp heath bits.

Add milk, 3 Tbsp (1 1/2 oz) dark caramel sauce, espresso/coffee, simple syrup, xanthan gum, and ice to blender and process until smooth and frothy.

Pour Frappuccino into cup and top with whipped cream, additional caramel sauce (can use more of the dark caramel sauce or regular caramel sauce), and remaining Heath bits.

Dark Caramel Sauce

In a medium saucepan (I recommend stainless steel) over medium-low heat, combine sugar and water. Stir while sugar dissolves. Once dissolved, turn heat to medium-high and let the mixture cook without stirring until it turns a deep amber color, about 8-10 minutes.

While whisking the mixture, slowly pour in the warm heavy cream. Mix in butter and salt, until smooth.

Remove caramel from heat and stir in vanilla.

Let cool before transferring to a mason jar or other airtight container. Store in fridge for up to 2 weeks.