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Cold Brew Caramel Frappe

Do you still remember the first time you walked into a coffee shop as a complete newbie and feeling totally dumbfounded as to what to order? And then stumbled over frappes? Then you will love this recipe :-)

This Cold Brew Caramel Frappe is made with just 3 ingredients and naturally sweetened with date caramel. The perfect dairy-free morning pick-me-up: Almond milk ice cubes create a creamy base, cold brew coffee injects a jet-fuel surge of caffeine and bold coffee flavor, and dates puréed into caramel add a sweet caramel finish.

Cold Brew Caramel Frappe



2 cups (480 ml) Almond Breeze Almondmilk Unsweetened Vanilla (or Original Unsweetened)


2 cups (160 g) coarsely ground dark coffee (I recommend French roast)

4 cups (960 ml) filtered water


15 pitted dates (200 g // if not sticky and moist, see notes)

3-6 Tbsp hot water


16 almond milk ice cubes

2 cups (480 ml) cold brew coffee

3-5 Tbsp date caramel


  1. The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes.

  2. The night before also make your cold brew coffee by coarsely grinding 2 cups-worth of dark roast coffee beans. Add to a mixing bowl and cover with 4 cups filtered water, then cover with plastic wrap and set in the refrigerator to brew.

  3. The next day, strain cold brew through a coffee filter - I used our Chemex with these filters.

  4. While your coffee is straining, make date caramel by adding 15-20 pitted dates to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).

  5. 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 the down sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.

  6. To make 2 frappuccinos, 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).

  7. 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. NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.

  8. Divide between two 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.

thx to the Minimalist Baker


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