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.
Servings: 2
Calories: 330kcal
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!
Nutrition
Calories: 330kcal | Carbohydrates: 81g | Protein: 5g | Fat: 2g | Sodium: 90mg | Potassium: 731mg | Fiber: 7g | Sugar: 70g | Vitamin A: 494IU | Calcium: 312mg | Iron: 2mg