Cold Brew Caramel Frappuccino

Name: Cold Brew Caramel Frappuccino
Prep time: 480 min
Total time: 480 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 2 cups Almond Breeze Almondmilk Unsweetened Vanilla (or Original Unsweetened); 2 cups coarsely ground dark coffee ((I recommend French roast)); 4 cups filtered water; 15 pitted dates ((15 dates equals ~200 g // if not sticky and moist, see notes)); 3 -6 Tbsp hot water; 16 standard-size almond milk ice cubes; 2 cups cold brew coffee; 3 -5 Tbsp date caramel

Creamy, caffeine-packed caramel frappuccino made with just 3 ingredients and naturally sweetened with date caramel. The perfect dairy-free morning pick-me-up.

⏱ 480 menit 🔨 Persiapan 480mnt 📊 Sulit 🍽 2 porsi 👁 30

Bahan-bahan

2 porsi

2 cups Almond Breeze Almondmilk Unsweetened Vanilla (or Original Unsweetened)
2 cups coarsely ground dark coffee ((I recommend French roast))
4 cups filtered water
15 pitted dates ((15 dates equals ~200 g // if not sticky and moist, see notes))
3 -6 Tbsp hot water
16 standard-size almond milk ice cubes
2 cups cold brew coffee
3 -5 Tbsp date caramel

Langkah-langkah

The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes (as original recipe is written // adjust if altering batch size).
The night before also make your cold brew coffee by coarsely grinding dark roast coffee beans. Add to a mixing bowl and cover with filtered water, then cover with plastic wrap and set in the refrigerator to brew.
The next day, strain cold brew through a coffee filter - I used our Chemex with these filters.
While your coffee is straining, make date caramel by adding 15-20 pitted dates (amount as original recipe is written // adjust if altering batch size) to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
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 down the sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.
To make 2 frappuccinos, (amounts as original recipe is written // adjust if altering batch size) 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).
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 (amount as original recipe is written // adjust if altering batch size). NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
Divide between 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.