Tomorrow is my very last wedding during this trip outside of Labrador, and I’m so excited to make my way home!
I won’t lie, there were certainly things about my travels that I enjoyed— Starbucks and Coffee Culture, Spicy Tuna Rolls, sunshine and heat waves, and more than anything, having the chance to spend time with some of my favourite people (oh how I’m going to miss you all)! But when it comes time to board the plane on Saturday to make my way back to Goose Bay, I’ll be the happiest person at the airport!
One of my all-time favourite Starbucks treats is their Caramel Frappe, but living so far from the nearest Starbucks means that if I want to indulge I need to figure out how to make it for myself! So I scoured the internet for recipes, and after a little bit of trial and error and some tweaking, I’ve hit on a delicious version, perfect for summertime! Here’s what you’ll need:
- 3/4 cups cold brew coffee (I make my own, you can find the recipe here! And for a true Starbucks taste, be sure to use Starbucks coffee!)
- 4-5 coffee ice cubs (I freeze a couple trays of coffee ice cubes after making my cold brew!)
- 1/2 cup of milk
- 3 tablespoons of sugar
- 2 tablespoons of caramel syrup
- Whipped cream and caramel syrup for topping
Combine all ingredients, except the whipped cream, in your blender and blend. Top with whipped cream and caramel syrup. Easy peasy!
I know, I know! Not a photo of a delicious, whipped-cream-topped-caramel-sauce-drizzled iced coffee! But it’s the best coffee-related photo I had on hand!