Ingredients

Directions

1. In a blender pitcher, combine 16oz ice , 62ml cup water, ⅓ cup Easy® Cream Base & 3 pumps of Easy® Coffee Espresso. Blend it for 35 seconds.
2. For the whipped cream, mix 300ml cold water and 150g of Easy® Whipping Cream Powder. Stir it until all the powder is diluted.
3. Pour the whipping cream mixture to the whipper and shake it for 25 seconds.
4. Add a caramel walling to the cup then pour the coffee frappe.
5. Top it with whip cream and drizzle it with caramel drizzle.