Caramel Truffle Frappe
Dairy-Free
If there’s one thing I look forward to each day, it’s my coffee boost. One in the morning, and one mid-afternoon. My morning cup of joe is always black, but I like to add a little flavor to my afternoon cup, usually a splash of non-dairy creamer. Every now and then I want to fancy it up and this Caramel Truffle Frappe is the perfect upgrade for a delicious caffeine boost.
This Caramel Truffle Frappe has less calories and sugar than its well-known coffee shop competitors similar drink and just as tasty (see nutritional information on recipe card below.) Caramel and chocolate flavors blended together with almond milk, powdered almond butter and a touch of maple syrup. Try this recipe today. Serving size is approximately 15oz.
It’s important to use high-quality ingredients, such as the coffee I used. For this recipe, I used 100% organic and fair-trade Honey Honduras coffee from JUST Coffee Co-op.
Besides the incredible taste, is has an amazing and intoxicating aroma. This light roast is made using a unique honey process. To order or find out more about this coffee or their other amazing varieties, click HERE.
Let’s begin!
Ingredients:
3/4 cup brewed and chilled JUST Coffee Co-op Honey Honduras coffee
1 cup unsweetened vanilla almond milk
1/4 cup non-dairy International Delight Caramel Macchiato (it’s dairy-free)
1 tsp pure maple syrup
2 tsp organic cocoa powder
1 tbsp PB2 powdered almond butter
ice cube tray(s)
Optional toppings/garnishes: non-dairy whipped cream, caramel sundae syrup and a chocolate truffle (of course!)😉
Instructions:
In a spouted measuring cup, add 1/2 cup chilled coffee (reserving 1/4 cup for later) and 1/2 cup almond milk (reserving 1/2 cup for later.)
Add the caramel creamer to the measuring cup and stir everything until well blended.
Carefully fill ice cube tray with the mixture and freeze overnight or for at least 6 hours.
To a smoothie cup or blender, add the frozen ice cubes, maple syrup, powdered almond butter, cocoa powder and remaining coffee and milk.
Blend on smoothie function or pulse a few times and blend on high for one minute or until smooth.
Pour into your beverage glass or cup and enjoy!
Feel free to add any optional toppings to enhance your homemade coffee shop experience.
I drizzled a touch of caramel sundae syrup on top and added a dark chocolate truffle.
