Frappuccino Fridays: Toffee Coffee

August 16th, 2013 · Lisa · gluten-free, Recipes, Sweet · Comments

“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 ChipHazelnutPeppermint Mocha,Caramel BruléeGreen Tea Cream, Double Chocolate ChipChai 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.

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Frappuccino Fridays: Toffee Coffee

Ingredients

    For the coconut whipped cream:
  • 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
  • 2 to 3 tsp agave nectar or other sweetener
  • seeds from 1 vanilla bean
  • For the frappuccino:
  • 6 Medjool dates, pitted
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 2 tsp cashew butter
  • 1 TBSP water1 cup strong coffee, chilled
  • 1 cup almond milk
  • 2 frozen bananas

Instructions

  1. Directions:
  2. 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.
  3. 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.)
  4. To make the frappuccino, in a food processor, combine the first five ingredients and blend a smooth paste forms.
  5. 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!
http://veganculinarycrusade.com/2013/08/frappuccino-fridays-toffee-coffee/

7 Comments

  1. Gabby
    Posted August 18, 2013 at 2:00 pm

    Ok confession time. I work at Starbucks and you actually came in one time! I mentioned I read your blog and that you’re pretty awesome 😉

    What else is awesome? The fact that you are creating all these fraps! I refuse to touch the ones at work and I love all these options 🙂

    • Lisa
      Posted August 31, 2013 at 7:36 pm

      Gabby, Sorry I missed your comment. I absolutely remember meeting you – I was so thrilled to hear someone reads my posts. 🙂 I’ve really enjoyed the Frappuccino Friday fun, the Starbucks menu is full of great flavour inspirations. I hope you’re having a fantastic summer.

  2. Posted August 18, 2013 at 5:11 pm

    I WILL be at your place on the mid-winter evening. This absolutely sounds the best to me (along with the matcha one. And maybe the chai. And the caramel brulee. And the sangria. What?)

  3. Posted August 27, 2013 at 2:54 pm

    yum Lisa!

    • Lisa
      Posted August 29, 2013 at 8:23 pm

      So nice to hear from you Bitt!

  4. Posted August 28, 2013 at 8:50 pm

    This might have to be my breakfast tomorrow!

    • Lisa
      Posted August 29, 2013 at 8:23 pm

      I hope you enjoyed it.

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