Low Carb Version of Starbucks Frappuccino (adapted from Top Secret
Recipes)

Coffee Version:

1 1/2 c. cold coffee
1/2 c. half and half
1/2 c. granulated Splenda
1 tsp. sugar free chocolate syrup
1/4 tsp. salt (don’t omit this, it really does make a difference)
1/8 tsp. vanilla extract
3 c. crushed ice or ice cubes

Combine the coffee, milk, sugar, chocolate syrup and salt in blender on
medium speed for 15 seconds to dissolve sweetner.  Add the vanilla
extract and ice then blend on high until smooth and creamy.  Stir with a spoon
to help blend.  Pour drink into two 16 oz glasses.

Caramel Version:
For this version, add 2 tbs. Sugar Free caramel syrup (ice cream topping) to the mixture in the blender. Top each glass with whipped cream and drizzled caramel syrup (ice cream topping).