Servings: 1 large drink
Estimated WW Points: 2–3 Points for the whole drink
Exact Points can vary depending on the Premier Protein flavors, whipped topping, and sugar-free syrups you use.
Ingredients
For the Frappé
- ½ bottle Premier Protein Caramel shake
- ½ bottle Premier Protein Café Latte shake
- 1½–2 cups ice
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder, optional for stronger coffee flavor
- 1 tablespoon sugar-free caramel syrup
- 1 tablespoon sugar-free chocolate syrup
- ½ teaspoon vanilla extract
- Tiny pinch of salt
- ¼ teaspoon xanthan gum, optional for an extra-thick milkshake texture
For the Topping
- ¼ cup fat-free or light whipped topping
- 1 teaspoon sugar-free caramel syrup
- 1 teaspoon sugar-free chocolate syrup
Instructions
- Chill both protein shakes really well before making the frappé. Starting with very cold liquid helps keep the drink thick instead of melting the ice too quickly.
- Add the Caramel Premier Protein and Café Latte Premier Protein to a high-speed blender.
- Add the cocoa powder, instant espresso powder, vanilla, sugar-free caramel syrup, sugar-free chocolate syrup, and tiny pinch of salt.
- Add about 1½ cups of ice.
- Blend on high for approximately 30–45 seconds, until completely smooth.
- Stop the blender and check the consistency.
- If you want it thick enough to almost eat with a spoon, add another handful of ice and blend again.
- For an especially thick coffee-shop-style texture, add the xanthan gum and blend another 15–20 seconds. A tiny amount is plenty.
- Drizzle a little sugar-free chocolate syrup and caramel syrup around the inside walls of a large clear cup.
- Pour in about half of the frappé.
- Add another light drizzle of chocolate and caramel around the middle.
- Pour in the remaining frappé.
- Spoon or pipe the whipped topping generously over the top.
- Finish with thin drizzles of sugar-free chocolate and caramel syrup.
- Serve immediately with a straw and spoon.
Nutrition Facts
For the entire large drink, approximately:
- Calories: 185
- Protein: 30g
- Carbohydrates: 11g
- Fat: 3g
- Saturated Fat: 1g
- Fiber: 2g
- Sugar: 2–3g
- Sodium: 360mg
Estimated WW Points: 2–3 for the full drink
The biggest thing I’ve learned with these protein frappés is that the amount of liquid matters a lot more than you’d think. The first few times I made one, I kept adding extra protein shake because the blender looked like it was struggling, and then I ended up with something closer to iced chocolate milk than a frappé. Now I start with the full measured amount, blend, and only add more liquid by the tablespoon if the blender truly needs it.
I also really like combining two flavors instead of using only one. The coffee flavor by itself can taste a little sharp once you add a lot of ice, while caramel by itself can lean very sweet. Together they balance each other and give you that coffee-shop caramel mocha flavor without needing regular caramel sauce, chocolate sauce, or ice cream.
The pinch of salt sounds unnecessary, but it actually makes the chocolate and caramel taste stronger. I use such a tiny amount that the drink definitely doesn’t taste salty—it just brings out those dessert flavors.
For the really thick texture, frozen shake cubes work even better than regular ice. If I know I’m making this the next morning, I’ll pour a little of the protein shake into an ice cube tray and freeze it overnight. Using those cubes means the frappé stays creamy and doesn’t get watered down as it melts.
Another thing I’ve learned is to keep the syrups mostly for the visual drizzle rather than pouring a ton into the blender. Even sugar-free syrups can overpower everything when you use too much. A little inside the drink and a little on the cup gives plenty of flavor.
And I definitely wouldn’t skip the whipped topping if you’re making this because you want that coffee-shop feeling. A modest portion makes the drink feel much more like an actual treat without adding many Points. I like drinking the frappé first and then getting little bites of the whipped topping and drizzle toward the end.
