Creamy and craveable, this blended frappe spins churro crème with caramel and a hint of coconut for a cinnamon–toasted, bakery–meets–tropical treat. Drizzled caramel lines the glass for eye–catching presentation; optional toasted coconut adds texture.
Makes: 16 oz.
Ingredients:
12 ounces ice
½ cup Big Train Vivaz Churro Blended Crème
5 ounces water
1 ounce DaVinci Gourmet Caramel Sauce
¼ ounce DaVinci Gourmet Coconut Syrup
Instructions:
Step 1 Combine ice, churro mix, water, half of the caramel sauce, and coconut syrup in a blender. Blend on low to combine, then increase to high and blend until smooth.
Step 2 Drizzle the remaining caramel sauce into a 16 oz glass or cup. Pour the blended frappe into the glass. Garnish with toasted coconut, if desired & Enjoy!
Extra Twist:
Swap the water for milk or coconut milk for a richer body, or add a shot of espresso for a caramel–coconut mocha vibe.
