Recipes for "frappuccino"

Gather the ingredients.

Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high speed until smooth.

Pour into two 16-ounce glasses.

Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally.

Transfer coffee to the refrigerator and chill for 1 hour.

Place a small colander on top of a tall, lidded plastic container. Line the colander with a 6-inch square of cheesecloth; fit a coffee filter on top.

Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use.

Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar.

Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

Combine ice cream, green tea, ice, and sugar in a blender; blend until thick and creamy. Pour ice cream mixture into a serving cup.

Arrange mango on a plate or in a bowl. Spoon mango sorbet over mangoes. Place ice cream mixture on the plate or in the bowl and top with whipped cream.