Frozen Caramel Latte with instant coffee

No espresso machine or coffee maker? Or just short on time? No problem! Follow the actual recipe for Panera's Frozen Caramels using the same Distant Lands Mediterranean Blend Frozen Cappuccino Mix that they use, or follow the copycat recipe below, altered to use instant coffee in lieu of espresso.



Ready in - 5 minutes

Servings - about (2) 16 oz. servings

Ingredients

1 cup strong instant coffee (4 tbsp Taster's Choice Original with 8 oz. of hot water)
1 cup half and half
1/4 cup sugar
1 tbsp Ghirardelli Sweet Cocoa Powder (Nestle Quik works too, but not as delicious)
6 tbsp Smuckers Caramel Sundae Syrup
2-1/2 cups ice cubes
whipped cream (optional)

Directions
  • 1. Make 1 cup of strong instant coffee by using 4 tbsp of Taster's Choice Original with 8 oz. of hot water
  • 2. Combine hot coffee, half and half, sugar, chocolate powder, and caramel syrup in blender. Blend at slowest speed for 10 seconds to mix ingredients.
  • 3. Add ice cubes. Blend at medium speed for about 30 seconds or until all cubes are well blended. You will know if it's the perfect consistency if you plunge a straw into the middle, and it stands straight up.
  • 4. Pour into glasses right away, and if you'd prefer, top it off with your favorite whipped cream. Drizzle a bit more caramel on top and ENJOY!

    • Tip: For even better results, follows steps 1 and 2, and then chill the coffee mixture in the refrigerator for about 2 hours. This way, its already nice and cold and won't melt the ice cubes as much while its being blended.