Regular strength Hazelnut coffee (I used dunkin donuts brand)
Caramel syrup (ice cream topping kind)
Fill your blender 3/4 of the way full with ice. Pour in your coffee to about 1/3 of your blender, fill the rest of the way (to the top of the ice) with whole milk. Add 4-6 tables spoons (per 16oz serving) of caramel syrup and blend. I use this convenient little single serving blender (it's Hamilton Beach if your interested, like $15, nothing special) but it works great because it has a coffee cup like lid that you can drink right out of the blending cup. Less dishes to wash!
So you will go from this.....
If you really want to get authentic you can top with whipped cream and a drizzle of your caramel sauce. I have been working at my waistline and have managed to trim off 23 pounds so although I LOVE whipped cream, I will do without. I have no idea if my ingredients are even close to the original, I can't help but assume it's some sugary mix that gets blended with about a bazillion calories. So I'm hoping that not only is my version a whole heck of a lot cheaper.... but it might be a bit less of a guilt pleasure as well.
If you prefer the Mocha Frappe (like Galoshes does) you could try chocolate syrup, or maybe some cocoa powder mixed in. Go nuts, I'll stick to the caramel!