Skip to content
Be Your Own Barista

Search guides and recipes.

    StandardRecipe

    Salted Caramel Frappé

    The BYOB Team5 min1 drink (from a batch of Salted Caramel Syrup that makes about 12 servings)$0.59/drink145 cal/drink

    Uses Salted Caramel Syrup — make a batch ahead of time; it keeps in the fridge for a week or two, so you won't need to make it again for every drink.

    Ingredients & steps

    Standard

    Ingredients

    • 2oz espresso, freshly pulled (or 1/3 cup strong coffee/cold brew)
    • 2 tbsp Salted Caramel Syrup (make a batch ahead of time -- it keeps about 2 weeks in the fridge)
    • 1.5 cups ice (about 10-12 standard cubes)
    • 4oz cold milk
    • A pinch of flaky sea salt, for topping
    • Optional: whipped cream and a caramel drizzle for topping

    Steps

    1. 1.Make a batch of Salted Caramel Syrup ahead of time if you haven't already -- it keeps about 2 weeks in the fridge.
    2. 2.Pull a double shot of espresso (or brew strong coffee/cold brew) -- no need to cool it first.
    3. 3.Add the espresso, salted caramel syrup, ice, and cold milk to a blender.
    4. 4.Blend on high for 30-45 seconds until smooth and slushy with no ice chunks left.
    5. 5.Pour into a 16oz glass, finish with a pinch of flaky sea salt (the third layer of salt contrast, same as the latte version), and whipped cream and an extra drizzle of syrup if using. Serve immediately with a straw.

    Swap the milk

    This recipe is written with Kirkland Signature Organic A2 Whole Milk (4oz). Pick a different milk to see the cost and calories update below.

    Milk: Kirkland Signature Organic A2 Whole Milk

    Cost per drink

    $0.59

    Calories per drink

    145

    Not medical or nutrition advice. Calorie figures on this page are estimates based on typical ingredient values, not a lab analysis of your exact batch — they'll shift with the brand of milk, syrup, or protein powder you actually use. "Ingredient-Honest" and "sugar-free" describe what's in the recipe, not a health claim. If you're managing diabetes, a caffeine sensitivity, pregnancy, or another condition, check with a doctor or dietitian before making a recipe part of your routine. Read the full disclaimer.

    Our Salted Caramel Latte is built on a syrup that’s already salted twice in the jar; this blends that same syrup with ice instead of pouring it over cubes, then still finishes with a real pinch of flaky salt on top for the third layer of contrast.

    Make the Syrup First (Just Once)

    This recipe assumes you already have a jar of Salted Caramel Syrup in the fridge — it keeps about 2 weeks and makes roughly 12 drinks’ worth. If you haven’t made a batch yet, go do that first, then come back here.

    Building the Frappé

    1. Pull a double shot of espresso (about 2oz), or brew strong coffee/cold brew instead.
    2. Add the espresso, 2 tbsp of the salted caramel syrup, 1.5 cups of ice, and 4oz cold milk to a blender.
    3. Blend on high for 30-45 seconds until smooth and slushy.
    4. Pour into a 16oz glass and finish with a pinch of flaky sea salt on top — this is the step that separates “salted caramel” from plain caramel, don’t skip it. Add whipped cream and an extra syrup drizzle if using. Serve immediately with a straw.
    Café Salted Caramel Frappé vs. Home Version
    Café grande salted caramel Frappuccino-style blended drink (tax included)$6.45
    Home salted caramel frappé (espresso, milk, ice, syrup, finishing salt)~$0.59
    Savings per drink$5.86

    The syrup batch itself is a one-time ~$0.60 and makes about 12 drinks — see the full syrup recipe for the batch method. Same batch also covers the hot/iced latte version.

    Assumptions: grande-size blended drink, national-average chain pricing, dairy milk, $16/lb specialty beans or equivalent grocery beans. No seasonal ceiling — at 5 a week over the site’s standard 48-week year, that’s roughly $1,406/year back in your pocket versus the café version.

    Swaps & Notes

    • Don’t skip the finishing salt. It’s a fraction of a cent and it’s what actually makes this taste like salted caramel instead of plain caramel blended with ice.
    • No espresso machine? Strong cold brew or a moka pot shot both work fine.
    • Want plain caramel instead? See our Caramel Frappé — same method, the un-salted syrup.
    • Watching sugar? This is Standard-tier only for now (no Frappé-format Sugar-Free/Ingredient-Honest tiers yet). Blend the Sugar-Free Salted Caramel Latte iced with ice yourself for a lower-sugar version today.

    Recipe Card Summary

    Salted Caramel Frappé

    • 2oz espresso + 4oz milk + 2 tbsp Salted Caramel Syrup (made ahead) + 1.5 cups ice, blended, finished with flaky salt
    • Prep time: 5 minutes (after the syrup is made) · Total: 5 minutes
    • Cost: ~$0.59/drink vs. $6.45 café equivalent

    FAQ

    Is this just the Caramel Frappé with salt stirred in?

    No — the syrup itself is salted twice in the jar (see the syrup recipe), and this version adds a third, separate finishing pinch of flaky salt on top after blending. Stirring extra salt into a plain caramel syrup gets you close, but doesn’t build the same layered contrast.

    Can I make this without a blender?

    The iced Salted Caramel Latte uses the same ingredients poured over ice instead of blended, if you don’t have one.

    What kind of salt should I use for the topping?

    A flaky sea salt (Maldon-style) works best — it sits on top in visible flakes instead of dissolving in immediately, which is both the look and the textural pop you’re going for.

    Keep exploring

    Browse by ingredient tier

    Or skip this drink and explore every recipe in the Ingredient-Honest, Standard, or Sugar-Free lineup.

    Browse more Frappé recipes →