Instructions:
Add 1 heaping cup of crushed ice into a blender along with 1 1/2 cups of vanilla ice cream. You can use cubed ice if you don’t have crushed ice. But it will take longer to blend.
Then add 1 tablespoon granulated sugar and 1 tablespoon Ghirardelli white chocolate powder into a mug.
Then pour a double shot of fresh espresso right over the sugars and mix it well. You should get about 2 fluid oz of espresso from a double shot. If you don’t have an espresso machine at home, mix 2 teaspoons of espresso powder with 2 oz of boiling water instead.
Now pour the sweet espresso into the blender, then place the lid on and blend at high speed for about 20-30 seconds. Or until the ice is finely blended.
Then drizzle a little caramel sauce on the sides of your serving cup and pour the frappe inside. Add a generous amount of whipped cream on top. Then drizzle with some extra caramel and enjoy
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