A McDonald's caramel frappe is made by blending half a cup of strong coffee, half a cup of milk, at least 3 tablespoons of caramel syrup and ice. The drink is then topped with whipped cream and drizzled with more caramel syrup.
Instead of ice, if time is not an issue and if a stronger beverage is required, it is possible to freeze the coffee and use those cubes in place of some or all of the regular ice. Instead of caramel syrup, it is also possible to use two tablespoons of a commercial brand of caramel latte mix, like the mixes from Folger's or Maxwell House.
For the McDonald's mocha frappe, simply swap out the caramel syrup for chocolate syrup. Recipes call for anywhere from 3 tablespoons of the desired syrup all the way up to a quarter of a cup; start with the 3 tablespoons, and add more to taste. Some recipes also call for the addition of sugar, but this is a matter of personal taste. The coffee base can either be regular coffee or instant coffee, but it must be cooled to room temperature or below before it is used in the recipe, or it melts the ice.