Caramel Iced Coffee Frappé
Cool down with a frosty, caffeinated caramel drink made with International Delight Caramel Macchiato creamer and cold-press coffee.
- 6 ounces cold-press coffee
- 4 dates
- 4 tbsp coconut cream
- 1/2 cup yogurt or ice cream dairy or non-dairy in plain, vanilla, coffee, chocolate or caramel flavor (I used Oikos' Caramel Macchiato Greek yogurt)
- 1/2 cup ice cubes or cold-press or coffee ice cubes
Place two small glasses in the freezer 5-10 minutes before making the frappé.
Add the dates and coconut milk into the blender and process to obtain a smooth, caramel-like texture. Transfer into a small bowl
Add all the rest of ingredients to blender, pouring liquid in first.
Blend just until smooth (I like when there are a few ice shards left) and pour into glasses (you could also go with one big glass — no judgement here).
Enjoy the light, frothy mixture as your a.m. coffee, or make it a dessert by garnishing with whipped coconut cream and a caramel drizzle.