Ingredients

The following ingredients have 1 Servings
  • 2 cups Almond Breeze Almondmilk Unsweetened Vanilla (or Original Unsweetened)
  • 2 cups coarsely ground dark coffee ((I recommend French roast))
  • 4 cups filtered water
  • 15 pitted dates ((15 dates equals ~200 g // if not sticky and moist, see notes))
  • 3-6 Tbsp hot water
  • 16 standard-size almond milk ice cubes
  • 2 cups cold brew coffee
  • 3-5 Tbsp date caramel

Instruction

  • The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes (as original recipe is written // adjust if altering batch size).
  • The night before also make your cold brew coffee by coarsely grinding dark roast coffee beans. Add to a mixing bowl and cover with filtered water, then cover with plastic wrap and set in the refrigerator to brew.
  • The next day, strain cold brew through a coffee filter - I used our Chemex with these filters.
  • While your coffee is straining, make date caramel by adding 15-20 pitted dates (amount as original recipe is written // adjust if altering batch size) to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
  • Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made. You will need to scrape down the sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.
  • To make 2 frappuccinos, (amounts as original recipe is written // adjust if altering batch size) add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to a blender and blend on high until puréed and smooth (see photo).
  • Add date caramel 1 Tbsp at a time and blend. Taste and adjust flavor as needed, adding more date caramel to sweeten. I found 3 or 4 Tbsp to be the perfect amount (amount as original recipe is written // adjust if altering batch size). NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
  • Divide between tall serving glasses and top with coconut whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.