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.
Prep Time 10minutes
Total Time 10minutes
Author Michele Peterson
French Press Coffee Maker or other coffee machine
Ice cube tray
1.5 cups oat milk frozen in an ice cube tray
1cup coffee cold brew
4tbsp water hot
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!
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.