“Some of the best memories are made in flip flops” ~ Kellie Elmore
If the above sounds like your summer mantra than I strongly suggest you whip up this incredible toffee coffee Frappuccino to sip as you indulge in the blissful, listless days of August.
Over the past couple of months I’ve enjoyed a frosty glass of everything from Java Chip, Hazelnut, Peppermint Mocha,Caramel Brulée, Green Tea Cream, Double Chocolate Chip, Chai Creme to Cinnamon Dolce. But today’s concoction stole my prize for favourite summer frappuccino (at least thus far). The sweet caramel/toffee flavour from the medjool dates offsets coffee’s bitter notes. The first sip was so spectacular that I made a pact with myself to recreate this magic on a mid-winter evening to transport me back to this very moment of summer’s warm embrace.
So slip on your flip flops, blend up a beverage and savour the last month of this beautiful season.
Frappuccino Fridays: Toffee Coffee
- To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the 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. (This can be made a day ahead, if desired.)
- To make the frappuccino, in a food processor, combine the first five ingredients and blend a smooth paste forms.
- In a blender, blend together all the frappuccino ingredients (include the paste) in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and a pinch of cinnamon and serve!
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