Frappuccino Fridays: Caramel Brulée

Vegan Caramel Brulee Frappuccino | A Dash of Compassion

Welcome to the second installment of Frappuccino Fridays! If you haven’t yet heard, I’ve teamed up with my culinary soul sister, Lisa, for this new series, which will feature our own veganized versions of Starbucks frappuccinos. We’ll be posting a new homemade frappuccino recipe every Friday all summer long!

Lisa and I will be alternating back and forth each week, so be sure to check back as we recreate all those tempting items on the Starbucks menu. Think Peppermint Mocha, Cinnamon Dolce, Chai Crème and Pumpkin Spice—minus the unidentifiable ingredients and chemical sweeteners.

Last Friday, Lisa shared her version of the Java Chip. Today, I bring you Caramel Brulée. This delectable treat is Starbucks’ most popular blended beverage, and it’s not hard to see why. This frappuccino flavour is bold but easy-drinking. The homemade caramel sauce and sweet Medjool dates lend a distinct buttery sweetness, and the fluffy swirl of coconut whipped cream adds just the right touch of decadence. This drink most definitely shouts “indulge yourself.” Enjoy!

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Caramel Brulée frappuccino

Yield: 1 to 2 servings

Ingredients:

For the coconut whipped cream:

  • 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
  • 2 to 3 tsp agave nectar or other sweetener
  • seeds from 1 vanilla bean

For the caramel sauce:

  • 1/2 cup raw macadamia nuts
  • 3 tbsp pure maple syrup
  • 3 tbsp agave nectar
  • pinch of sea salt
  • 1/2 tsp cocoa powder (optional, for colour)

For the frappuccino base:

  • 1/2 cup strong coffee, chilled
  • 1/2 cup almond milk
  • 3 tbsp caramel sauce
  • 2 Medjool dates
  • 3 ice cubes

Directions:

  1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
  2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
  3. To make the caramel sauce, blend all ingredients in a high-speed blender until smooth.
  4. To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
  5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a drizzle of remaining caramel sauce.
      

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18 Responses to “Frappuccino Fridays: Caramel Brulée”

  1. Cadry — June 28, 2013 @ 10:53 am

    Wow, this sounds divine! I could happily go for a cold glass of that!

    • Nicole — June 29, 2013 @ 5:02 pm

      Thanks, Cadry! :)

  2. jess — June 28, 2013 @ 11:10 am

    this is insanely brilliant!

    • Nicole — June 29, 2013 @ 5:03 pm

      Thanks so much, Jess! Hope you get a chance to try the recipe.

  3. Hannah — June 28, 2013 @ 5:09 pm

    You two marvellous ladies are making my imminent return to Canada seem so much more like something to be happy about. Thank you. xo

    • Nicole — June 29, 2013 @ 5:04 pm

      We’re missing you, Hannah, and will be showering you with decadent frappuccinos upon your return! :)

  4. Jana Pendragon — June 28, 2013 @ 5:48 pm

    What a treat!

    • Nicole — June 29, 2013 @ 5:06 pm

      Thanks, Jana! Definitely a treat, but also healthier than the Starbucks version :)

  5. veganlisa — June 28, 2013 @ 9:30 pm

    Fantastic! This looks like a phenomenal treat.

    • Nicole — June 29, 2013 @ 5:06 pm

      Thank you, my dear :)

  6. Lili — June 29, 2013 @ 3:26 am

    That recipe is brilliant ! It must be soooo yummy ! Well done for this beautiful vegan frappuccino !!!!

    • Nicole — June 29, 2013 @ 5:07 pm

      Thanks so much, Lili!

  7. Kelly @ Vegan Iowan — July 1, 2013 @ 11:49 am

    What a fun idea! I’m so excited by this series. It seems so crazy to me that Starbucks can’t come up with a vegan frap, but kudos to you for taking the initiative!

    • Nicole — July 1, 2013 @ 2:19 pm

      Thanks so much, Kelly! Yep, since Starbucks can’t come up with healthy vegan options, than we’ll do it ourselves :) I hope you enjoy the rest of the series!

  8. The Vegan Kat — July 3, 2013 @ 11:29 am

    Oh yum :) I haven’t had a Starbucks Frappuccino in years! I used to get them in my pre-vegan days, but now I go for soy lattes since they don’t have vegan frappuccino options. These look amazing and I’ll definitely have to try them out!

    • Nicole — July 5, 2013 @ 6:31 pm

      Thank you! I usually get the soy lattes too. I hope you enjoy these vegan fraps just as much (or more) :)

  9. whiness — July 26, 2013 @ 2:33 am

    It musty be delighful :) What a great idea, really. Vegan “whipped cream” in my opinion is much better than ordinary cream. The coconut aroma is the best :)

    • Nicole — July 26, 2013 @ 9:09 am

      Thanks! I agree – coconut whipped cream is pretty amazing :)

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