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Sea Salt Caramel Iced Cappuccino Recipe

Details

Time
5 minutes
Yields
6 servings

This frosty cappuccino is infused with HERSHEY'S CHIPITS Sea Salt Caramel for an indulgent coffee-shop treat that you can make at home.

Ingredients & Directions

Prep Time
5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 1 cup
    HERSHEY'S CHIPITS Sea Salt Caramel Chips (250 mL)
  • 1/2 cup
  • 2 cups
    cold coffee (500 mL)
  • 2 cups
    vanilla ice cream (500 mL)
  • 1 1/2 cups
    whipped topping (375 mL)
  • 1/4 tsp
    ground cinnamon (1 mL)
  • 1/4 tsp
    sea salt (1 mL)
  • crushed ice or ice cubes

Directions

Equipment Needed 
stovetop Stovetop
measuring cups Measuring Cups
heatproof bowl Heatproof Bowl
saucepan Saucepan
blender Blender
serving glasses Serving Glasses
1

Melt 3/4 cup (175 mL) sea salt caramel chips in heatproof bowl set over saucepan of simmering water, stirring until smooth. Cool slightly. Stir together half of the melted sea salt caramel chips with chocolate syrup until smooth; set aside.

2

Place chocolate syrup mixture and coffee in blender; blend on high until well combined. Add ice cream; blend until smooth.

Tip

To make a lower-fat Iced Cappuccino, use reduced-fat vanilla ice cream and fat-free whipped topping.

3

Divide among six 6-oz (175 mL) glasses filled with ice. Top each serving with 1/4 cup (50 mL) whipped topping. Drizzle with remaining melted sea salt caramel chips.

4

Garnish with remaining sea salt caramel chips, cinnamon and sea salt.