Caramel Oreo Frappucino Recipe

Brew the coffee and freeze in an ice tray. Set aside at least 1 hour or overnight. 

To make the caramel syrup, put brown sugar in a pan. Add water. Let the water moisten the brown sugar. Turn on the heat. Once it bubbles up, add butter, milk or heavy cream, and vanilla extract. Mix well. Once the color of the sugar has turned amber, turn off the heat.

Let the caramel syrup cool for 30 minutes in the refrigerator.

To make the frappucino, use a blender to blend together the frozen coffee, 2 tablespoons caramel syrup, 3 tablespoons milk/heavy cream, and 1 oreo cookie. Transfer to a glass and enjoy!