Decadent and luxurious, this creamy Frappuccino is fit for a high end coffee shop and it’s just the perfect treat for hot summer days. The date salted caramel is possibly one of the best thing I have ever made and it really takes this Frappuccino to the next level! It’s sweet and creamy and it just go so well with the richness of the coffee. For this recipe I have used TASSIMO My Way L’Or espresso as I like my coffee quite strong. The whipped coconut cream is just the perfect topping and you would be surprise how easy it is to make it!
1 cup of creamy almond milk (the creamier the better)
1 shot of espresso – I have used TASSIMO My Way L’Or espresso
A handful of ice cubes
For the caramel:
1/2 cup of pitted dates
3-4 tbsp of almond milk
A generous pinch of sea salt
For the coconut whipped cream:
1 tin of full fat coconut milk chilled in the fridge overnight (very important, please don’t skip!)
1 tbsp of maple syrup (optional)
Start by making the caramel. Place the dates and salt into a food processor and blitz until you the dates are all mashed up and you have some sort of sticky paste (like nut butter). You might need to scrape the sides from time to time and blitz again. If you are struggling to get a creamy consistency use more almond milk. Leave it onto one side.
To make the coconut cream scoop out only the solid part which should sit at the top of the tin. With an electric hand whisker whisk the cream for about 5 minutes until quite thick and fluffy.
To make the Frappuccino simply place the almond milk, espresso, ice cubes and about 1/2 tbsp of the date caramel into a blender and blend until super smooth and creamy. Serve it in a tall jar or glass and drizzle some caramel on top and add a generous dollop of the coconut cream. Enjoy straight away!