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Thursday, October 15, 2015

Caramel Frappé with Chocolate toffee


Brewed coffee: 1/3 cup
( I use folgers instant classic roast)
Milk : 1/2 cup
Caramel syrup: 3 tbsp
Caramel Sauce: 1 tbsp 

As Topping:
Whipped cream 
Caramel Sauce 
Milk chocolate toffee


Blend all the ingredients except under topping for 1 minute. Add little more crushed ice to the coffee.

Add whipped cream, caramel sauce and top it with chocolate toffee and serve immediately.

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