Dulce de Leche Coffee Frappe

Author: Layla Osberg

Allow us to deviate a little from our regular tea posts to bring you an iced coffee frappe recipe. The pursuit of shade from the midday sun has some of us staying close to home and prompted a delicious notion: why not make some homemade dulce de leche?

For one of our most delicious drink recipes yet (IMO), we’re boiling an unopened tin of sweetened condensed milk in a pot of water for 3 hours until it’s transformed into a deep, golden caramel pudding. A double strength coffee is brewed; and all is blended with a splash of milk and a cupful of ice. The texture is iced coffee perfection and the taste rivals your favourite coffee shop indulgence.

Dulce de Leche Coffee Frappe

Ingredients

Tea Syrup

• 4 oz double strength brewed Murchie’s Bold fine grind coffee
• 4 tablespoons of dulce de leche
• 2 oz milk
• 16 oz cupful of ice cubes

Directions

• Remove label from tin(s)
• Place cans of condensed milk right side up in a large stainless steel pot with a lid and cover with room temperature water until it’s at least 2 inches above the cans.
• Bring the water to a light boil over medium-high heat. Reduce the heat to the lowest setting and let simmer, covered for at least 3 - 3.5 hours.
• Let can cool before opening.

• Brew a double strength coffee. We used 2 tablespoons of Murchie’s Bold fine grind coffee in a cone shaped coffee filter, and poured over freshly boiled hot water until we reached 4 ounces of brewed coffee. Add to your blender
• Pour 2 ounces of milk into the blender over the brewed coffee.
• Scoop 4 tablespoons of dulce de leche into the blender.
• Add ice cubes to the blender. Blend until smooth.