We made it! The first day of summer has arrived.
In Toronto, the summer solstice is a really good reason to celebrate.
For everyone out there who spent time this year waiting for their fingers to defrost so they could unlock their front door, scraping ice from their windshield in the cold, dark early morning hours, or crying on the streetcar when it snowed again in May, I raise a glass. A big frosty, frappuccino-filled glass.
To honour all of you, and the arrival of this spectacular season, Nicole and I will be posting a new homemade frappucino recipe every Friday (until the last Friday in August). We will alternate back and forth each week – recreating recipes for all those delicious-sounding items on the Starbucks menu (that means you have Peppermint Mocha, Pumpkin Spice, Cinnamon Dolce and many more to look forward to).
For the first instalment in our Frappuccino Friday series I bring you a classic: Java Chip. A blissful blend of coffee, cocoa and cacao nibs.
As you can tell in the photo, I’m not a huge whipped-cream fan (even when it’s made of coconut). But the recipe makes plenty so feel free to add a great big dollop if you prefer.
Frappuccino Fridays: Java Chip
For the base:
- 1 cup strong coffee (chilled)
- 1/2 cup hazelnut or almond milk
- 1 frozen banana, chopped into ice-cube size chunks
- 1 medjool date, pitted
- 2 TBSP cocoa powder
- 1 tsp vanilla extract
- 1/4 cup raw cashews (soaked 2 hours) or 2 TBSP cashew butter
- pinch of salt
- 1 TBSP cacao nibs or chocolate chips
For the coconut whipped cream:
- 1 (13.5oz.) can full-fat coconut milk, refrigerated overnight
- 2 to 3 teaspoons agave nectar or other sweetener
- seeds from 1 vanilla bean
For the chocolate drizzle:
- 2 tablespoons melted coconut oil
- 1 1/2 tablespoons cocoa powder
- 1 tablespoon agave nectar
- pinch of salt
- In a blender combine all of the ingredients except for the cacao nibs and blend until smooth.
- Add the cacao nibs and pulse for a few seconds to break the nibs into tiny chocolate flecks.
- For the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the coconut water at the bottom of the can for other uses.
- Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use.
- For the chocolate drizzle, whisk all drizzle ingredients together in a small bowl until well combined and smooth.
- To serve, divide the frappuccino between 2 tall glasses and top with coconut whipped cream and chocolate drizzle. Serve immediately.
© Copyright 2011 Vegan Lisa. All rights reserved
Wishing you all a fantastic season full of friends, sunshine and sweetness.