Vegan Iced Coffee Frappé

This vegan iced coffee frappé is a refreshing non-dairy and naturally-sweetened drink that's perfect for summer! With just three ingredients, it's easy to make and takes just minutes to whip up.

Course Drinks

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 330kcal

Author Michele Peterson

Cost 3

Equipment

French Press Coffee Maker or other coffee machine
blender
Tall glasses
Ice cube tray

Ingredients

1.5 cups oat milk frozen in an ice cube tray
1 cup coffee cold brew
7 dates Medjool
4 tbsp water hot

Instructions

Freeze the oat milk (store-bought or home made) in an ice cube tray until frozen.
Next, make your date caramel sweetener. Add the dates into a food processor or blender. Pulse until finely chopped.
Then, pour the warm water into the dales and blend until a caramel-like consistency forms.
Remove the date caramel paste from the blender.
Place your frozen oat milk cubes in the blender. Pour your coffee over and blend until smooth.
Add about 3 tablespoons of date caramel to your coffee and oat milk mixture (add more or less date caramel to taste).
Give it all one more good blend and pour into your glasses!
Serve immediately!

Notes

Oat milk magically produces its own delicious foam, much like a dairy beverage does. But no judgement here if you add a big ol’ dollop of non-dairy whipped cream to the top. It's totally optional!
Serve your vegan iced coffee frappé immediately so you preserve as much of the foam as possible.
Store the extra caramel in the fridge for up to two weeks for making future treats!

Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition