• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Black Sesame Caramel Frappé

October 8, 2019 by Rachael Ng Leave a Comment

Jump to Recipe

This post is sponsored by Torani and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Halloween is around the corner, and I am in the mood for all things spooky! I’ve never been super into dressing up, but give me the best horror movies, pumpkin everything, and all things cutesy and festive! I think I’ve checked out the same Halloween section at the store no less than five times already. But anyways, when Torani reached out to me about creating a Halloween themed drink with one of their delicious syrups, I was so in. With nutty black sesame, lots of buttery, rich caramel flavor, and a bit of activated charcoal coconut powder for that hint of Halloween, this Black Sesame Caramel Frappé is just what I needed. And let’s just say I was way too satisfied with the work of my sugar sprinkle rims.

Once you’ve got the toasted black sesame powder – which is super simple to make! – you’ll basically add all of the ingredients to a blender and you’re all set and ready for a lightly caffeinated, sweet and icy beverage! I added a whopping 6 Tbsp of the Torani Caramel Syrup to this recipe (which serves 2) because I just couldn’t resist, but feel free to play around with the syrup and add 2 or 4 Tbsp as the suggested serving size is 2 Tbsp per 1 cup of liquid. I topped it all off with whipped cream, extra black sesame powder, and black sesame seeds. For even more sweetness, feel free to add a caramel drizzle! And head over to www.Torani.com to get your hands on their Caramel Syrup!

Some of the ingredients I like for this recipe:

Coconut cream gives this recipe a creamier texture. You can opt for 2 cups of frozen coconut cream, or skip it all together and use ice.

Sugar adds a touch more sweetness. Feel free to adjust to your liking.

Toasted black sesame powder is a delicious and nutty add-in that pairs so well with the rich caramel syrup flavor.

Torani Caramel Syrup is a quick and easy way to deliver caramel goodness to these frappés. Plus, you can use it to create endless recipes, or just add a spoonful to your morning coffee for a buttery caramel flavor!

Activated charcoal coconut powder is a natural way to make these frappés darker in color. It is tasteless in this recipe, and adds depth to the gray.

Continue to Content
Yield: 2 Frappes

Black Sesame Caramel Frappé

Black Sesame Caramel Frappé

A delicious and creamy frappé made with nutty black sesame and sweet Torani Caramel Syrup! A vegan-friendly treat to get you in the mood for Halloween!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 cups ice or frozen coconut cream
  • 2 tsp espresso powder
  • 1/4 cup toasted black sesame powder
  • 4-6 Tbsp Torani Caramel Syrup, depending on taste
  • 2 Tbsp sugar
  • 1/4 cup plant-based milk
  • 2-3 tsp activated charcoal coconut powder (optional)**

Instructions

  1. Make your toasted black sesame powder. Place 1/4 cup of black sesame seeds (or more if you desire to have extra!) in a frying pan over medium heat. Stir constantly until the seeds begin to toast - you'll notice a strong nutty aroma and, if using stainless steel, the pan will begin to smoke. Remove from heat and blend toasted seeds in a food processor or blender until the seeds breakdown into a chunky powder.
  2. In a blender, add the ice or frozen coconut cream (or mix of both), espresso powder, black sesame powder, Torani Caramel Syrup, sugar, milk, and charcoal coconut powder. Blend until smooth.
  3. Serve immediately and add your favorite toppings - whipped cream, caramel sauce, black sesame powder, or sprinkles!

Notes

  • You can empty out one to two cans of coconut cream into ice cube trays (or onto a parchment lined baking sheet) and freeze for a creamier drink
  • Your black sesame seeds must be toasted in order to blend into a powder as the toasting softens the seeds
  • Recipe can be halved for one serving
  • For the sprinkle rim, melt 2 Tbsp of chocolate chips. Use a mini spatula to lightly spread chocolate around rim of glass. Douse in sprinkles and immediately chill in the refrigerator
  • **Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

© Rachael | Sugared & Stirred
Cuisine: American / Category: Ice Cream

Did you make this recipe?

Tag @sugaredandstirred and @torani on Instagram and hashtag #AToraniHalloween

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Dairy-free, Ice Cream, Vegan Tagged With: black drink, black sesame, caramel, dairy-free, frappe, halloween drink, milkshake, vegan

Previous Post: « Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Next Post: Mulled Apple Cider Cake with Penuche Frosting (DF) »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

A perfect crackly-topped brownie “pizza” slathered in chocolate cream cheese icing and topped with your favorite fruit! 🤎🫐🍑 Make this dessert for you or take it to your next small gathering - your friends/family will thank you 😉 Find the recipe at the link in my bio!
✨New!✨ Orange Sweet Crumb Cake is up on the blog! A moist and fragrant cake flavored with orange and almond extract 🍊 All topped with a sugary crumb and sweet glaze! Find the recipe at the link in my bio 🤗
The sun is shining and spring is on the way (pleassse let there be no more snow) but Guinevere and I are still in the mood for homemade hot cocoa ☺️☕️✨ With only 4 ingredients, my go-to recipe takes only a few minutes. And you can customize it with your favorite milk (I prefer oat milk)! I sweeten mine with agave, but regular sugar will work as well - just sweeten it to taste 🤎
Behind the scenes of every batch of cookies and nearly every photo shoot is at least one of my babies asking me for a snack, climbing up my leg (hi, Isaiah), or poking around my set 🥴😅 Parenthood is chaotic. So cheers to all the moms and dads who spend their free time pursuing other ambitions. I see y’all. 🍻
@foodtographyschool starts in TWO days!! Eek! 🙌🏼 If you’re looking to improve your food photography and styling + you’re ready to turn your photography into a business, then you will absolutely benefit from the Foodtography course!
Pillowy soft Lofthouse-style Sugar Cookies with Strawberry Frosting 🍓✨ For maximum softness, bake these up the day before, store them in an airtight container, and then frost them! If you like Lofthouse cookies, you will love these! ❤️
I baked up a batch of my Tahini Spelt Chocolate Chip Cookies this morning and got a little carried away testing out different sizes (and rolling some in sesame seeds!) 😅 I LOVE the way the variety looks in this shot and I can’t wait to bake these again and update my old blog photos soon 📸 You can find the recipe, along with the original iPhone photos, on the blog!
You don’t need a fancy set up to take beautiful food photos ✨ Good lighting, scrumptious food, and a little (okay, A LOT) of editing go a long way. I didn’t even have a DSLR until 2019 - I shot with an iPhone and STILL landed paid clients and had my photos featured on large accounts (like @food52). My two biggest pieces of advice?
Photographer friends! Are you signed up for the free @foodtographyschool master class today? I want to know! I chose to dive in and take my photography more seriously (goodbye, iPhone photos 👋🏼) after taking TWO of Sarah’s master classes back in 2019 - I clearly couldn’t get enough 😅 I was totally hooked and knew after the master classes that taking the @foodtography course would help me tremendously. And it did!

Top Recipes

  • Rocky Road Brownie Cookies (dairy-free)
  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Soft Iced Lemon Cookies (DF)
  • Orange Sweet Crumb Cake (dairy-free)
  • Olive Oil Brownie Cookies (DF)

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.