Frozen Caramel Macchiato
1) 3/4 cup fresh espresso or double strength coffee, use a caramel flavor if you can find it
2) 3/4 cup milk (soy, rice, low fat, 2%, whole, etc)
3) 3 tbls Torani Caramel syrup
pinch of xanthan gum (about 1/16 tsp)
4) 2 cups ice
In a large blender, add warm coffee and xanthan gum and process on slow speed for about 30 seconds. (The warm coffee helps to completely blended in the xanthan gum.)
Add milk and caramel syrup and blend for about 15 seconds just to combine. Finally, add in ice and blend on high power until ice is completely crushed and blended into coffee mixture.
Pour into a large cup and top with whipped cream and a drizzle of caramel sauce if desired.