Iced Superfood Vegan Frappuccino

Summer has arrived in Sardinia, and I am beginning to feel like just sitting still results in an English “glow”! So by mid morning, when it would usually be time for a cappuccino, I am already way past wanting a hot drink, but still get a hankering for a little coffee boost.

And so here is my recipe for a cooling superfood vegan frappuccino, with some flavour alternatives if you have alternative favourite spices!

Iced Superfood Frappuccino (with variations!)

It’s a simple recipe, but unless you want to make it your morning workout by shaking it to mix and foam up for 5 minutes by hand, you will probably need a stick blender.

Frothy and ice cold!

Frothy and ice cold!

So this recipe makes enough for 2 large Frappuccini, so feel feel to adjust the ratios to suit. You can store the leftovers in a sealed container in the fridge for 2 days.

Frappuccino

250ml Brewed coffee of your choice

100ml Hazlenut Milk

100ml Soya Milk

1 tablespoon Almond Butter

1 Teaspoon Maca Powder

Half teaspoon Cinnamon

Sweetener to taste

Ice cubes

Alternatives

For the coffee, I used my favourite espresso, however you could also used instant coffee or a decaf variety.

I used as mix of Hazlenut and soya milk and I know a lot of people don’t drink soya milk or have nut allergies, so you can substitute with whatever non dairy milk you prefer; coconut milk, rice milk, oat milk, etc. I don’t know how these other milks will foam up, but I would be happy to hear how they perform in the comments.

Again, I used almond butter, but for nut allergies or if you don’t have any in the cupboard, you could substitute for cocoa butter, coconut butter, or just leave it out altogether.

Maca Powder can be left out or substituted for your own favourite superfood powder, such as hemp or acai powder or chia seed or flax seed powder, or even some raw cocoa powder!

Cinnamon can be replaced with numeg, mixed spice, vanilla or your spice of choice.

I used 1 tablespoon of Agave Nectar for my sweetener, but you could use stevia, maple syrup, date syrup, etc.

So you could top this with your favourite non dairy whipped cream alternative, vegan marshmallows or a sprinkling of cocoa powder, I left mine plain, without toppings….the choice is yours!

Perfect for a summer’s day…

 

Method

  1. Brew your coffee, and allow to cool for a few minutes.
  2. In a large jug, place the milks, almond butter, spices, sweetener and powder.
  3. Add the coffee.
  4. Mix with your stick blender for at least 2 minutes until a nice foam forms.
  5. Get a glass and fill with ice cubes.
  6. Pour your mix over the ice cubes, pop in a cocktail stirrer and enjoy!

Let me know your favourite flavour combinations in the comments. Have a lovely, sunny day!

Namaste

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