Cold Brew Unsweetened Starbucks Iced Coffee
Vegan Caramel
Rich and Creamy Coconut Milk
You sold yet?
This frappé is a well deserved friday morning treat and started me off right this morning!
Before bed last night, I put 2 bananas in the freezer, knowing I wanted to make a smoothie. I woke up with a killer headache and needed coffee stat. So I decided to treat myself to a frozen coffee drink. I had leftover coconut milk in the fridge so quickly decided on making a decadent vegan frappé.
Yesterday I made my kids little vegan carmel apple treats (recipe coming soon) and I had leftover carmel so I decided to use that and make this a caramel frappe. If you decide on making this, you may want to make the caramel ahead of time to allow it time to cool and give yourself less to do, but it only NEEDS about 10 minutes of chill time, so either way!
Vegan Caramel
Ingredients
3 TBS stevia
2 TBS creamy peanut butter
2 TBS coconut cream (scooped from a chilled can of full fat coconut milk)
Procedure
Combine sugar, peanut butter, and coconut cream in a sauté pan. Cook over high heat until completely melted together and continue to stir as it bubbles for about a minute. Turn heat to low and continue to stir for another 45 seconds.
Remove from heat and pour caramel mix into a bowl and continue to stir to ensure that caramel doesn't separate itself. Once caramel mix has cooled a bit, throw it in fridge for 10-20 minutes (or overnight)
Ok so now you have the caramel made and ready, you are ready for your reward!
Vegan Cold Brew Caramel Frappé
Ingredients
2 Frozen Bananas
1 cup cold brew unsweetened iced coffee
1/4 cup coconut milk
2 TBS caramel mix
handful of ice
(Optional: top with coconut flakes, coco nips, or anything you'd like!)
Procedure
Place all ingredients in a high speed blender and blend for 1-2 minutes until banana and ice are fully blended. Pour into a tall glass for yourself or fill two short glasses! Enjoy!