Blending your own frozen coffee drinks at home is quick and easy to do, and makes a delicious treat for a hot, summer day! This recipe amps up the smooth caramel latte flavour and coffee notes in Natrel Caramel Latte Milk and uses milk ice cubes to avoid watering down your drink as it melts.
Serves
4 PORTIONS
Preparation
5 min
Cooling
24 hrs
Ingredients
- 2 CUPS Natrel Caramel Latte Milk
- 2½ CUPS Natrel Fine-Filtered 2% Milk
- 2 shots fresh espresso
- 2 TBSP. caramel sauce, plus more for garnish
- 1 CUP Natrel Lactose Free 35% Whipping Cream
- 1 TBSP. icing sugar
Preparation
- Divide the caramel latte milk among two ice cube trays and freeze overnight.
- In a bowl, combine the cream and the sugar. Beat with an electric mixer until soft peaks form. Set aside.
- In a blender, combine 16–20 caramel latte milk ice cubes with the shots of espresso. Add the Fine-Filtered milk and caramel sauce, and blend until combined.
- Divide among two large, tall glasses and top with homemade whipped cream and a drizzle of the caramel sauce. Serve immediately.
