Caramel Mocha Frappuccino
1 1/2 cups cold Starbucks coffee, brewed double strength
1/2 cup whole milk
1/2 cup granulated sugar
2 tablespoons caramel syrup
1/8 teaspoon vanilla extract
2 teaspoons unsweetened cocoa
1 teaspoon dry pectin
3 cups ice cubes
Combine the coffee, milk, sugar, caramel syrup, pectin, and cocoa in a blender and mix on medium speed for 15 seconds to dissolve sugar.
Add the vanilla extract and ice, then blend on high until smooth and creamy. Stir with spoon if necessary to help blend.
Pour into glasses and top each with whipped cream and drizzled caramel syrup.