The Secret Mcdonald's Won't Tell You About Their Caramel Frappe Recipe

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Precision matters when working with concentrated coffee extracts and hydrocolloids. Brewed liquid coffee introduces too much water into the mixture. Instead, rely on dark-roast instant espresso powder, which dissolves instantly in minimal liquid and delivers bold coffee notes capable of punching through heavy dairy fats.

To assemble a standard 16-ounce serving, measure the following homemade frappe ingredients:

• Crushed Ice: 1.5 cups (packed firmly)
• Instant Espresso Powder: 1.5 teaspoons (dissolved in 2 tablespoons warm water)
• Sweetened Condensed Milk: 3 tablespoons
• Heavy Whipping Cream: 1/4 cup
• Whole Milk: 1/4 cup
• Caramel Sundae Syrup: 2 tablespoons (plus extra for lining the glass)
• Xanthan Gum: 1/4 teaspoon (do not exceed this measurement)
• Vanilla Extract: 1/2 teaspoon

Pour the dissolved espresso, milks, cream, caramel syrup, vanilla, and xanthan gum into the blender pitcher first. Add the crushed ice on top of the liquid layer to prevent the dry gum from sticking to the blades. Setting the correct blender speed settings determines final consistency: pulse three times on low for five seconds to shatter the ice into uniform slush, then shift immediately to medium-high for 25 to 30 seconds. Stop blending the second a smooth vortex forms in the center of the jar.