SAN MIG COFFEE CARAMEL FRAPPE


Ingredients:

1 cup MAGNOLIA FRESH MILK
1/3 cup + 3 tbsp caramel
coffee ice cubes
1 cup whipped caramel cream

COFFEE ICE CUBES

2 cups warm water
6 (25 g each) sachets SAN MIG 3 IN 1 COFFEE CREMA

CARAMEL

1 cup sugar
1/4 cup water
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
1/3 cup + 1 tbsp DARI CREAM CLASSIC, cut into small pieces

WHIPPED CARAMEL CREAM

1/2 cup MAGNOLIA ALL-PURPOSE CREAM, chilled overnight
3 tbsp caramel

Procedure:

  1. Make coffee ice cubes by combining warm water and coffee in a bowl. Stir until coffee has dissolved. Pour into ice cube molds and freeze for 30 minutes to an hour until set.
  2. Make caramel by heating sugar and water in a saucepan, without stirring, until golden brown or caramel in color. Lower heat and then add cream slowly. Stir gradually, and then add margarine to melt. Let simmer for 1 minute. Remove from heat and set aside to cool.
  3. Make caramel whipped cream by whisking manually or beating with a mixer the chilled cream until stiff peak stage. Fold in caramel. Transfer mixture to a piping bag and keep chilled.
  4. In a blender, place coffee ice cubes, milk and 1/3 cup + 1 tbsp caramel. Blend until slushy. Drizzle about 1/2 tbsp each of caramel on the sides of 2 large glasses then pour slushy coffee. Top with 1/2 portion of whipped caramel cream and drizzle with about 1/2 tbsp caramel on top. 

Makes 2 servings

(Yield: 2 large glasses/1 cup caramel, 4 cups slushy iced coffee, 1 cup whipped caramel cream) 


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