Since I had leftover bittersweet chocolate and salted caramel sauces from yesterday’s mini doughnuts, I thought I’d put them to good use and create one heck of a decadent blended coffee drink.
I know that this little tidbit makes the internet rounds periodically, but it bears repeating in case anybody with a major Starbucks habit is looking to save some cash: xanthan gum is the key to those smooth, creamy and non-separating Frappuccinos.
Luckily those of us who eat gluten-free probably already have a stash in our pantry or freezer. Everybody else: hit up a health food store, Amazon, or even the gluten-free section of your local supermarket. Yes, those little bags of xanthan gum are pricy, but a little goes a long way…
Salted Caramel Mocha Frappuccino
Yield: 1 serving
* 1 cup very strong coffee, chilled
* 1-1/2 cups ice
* milk or cream, to taste
* sugar, to taste
* 1/8 teaspoon xanthan gum
* whipped cream, for garnish
* salted caramel sauce
* bittersweet chocolate sauce
Combine the coffee, ice, milk, sugar, and xanthan gum in a Vitamix or blender jar. Blend until smooth. Top with whipped cream, salted caramel sauce, and bittersweet chocolate sauce.