Vegan Iced Coffee Frappe
Total time35 min
Prep time5 min
Cook time0 min
4.5(10)
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Learn more →Ingredients
2 servings
- 1 cup strong brewed coffee, cooled to room temperature
- ½ cup ice cubes
- ½ cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Brew a strong cup of coffee (a double-strength drip brew or 2 shots of espresso diluted to 1 cup works well) and let it cool to room temperature, about 20–30 minutes. For a faster chill, spread it in a shallow bowl or pour over a few ice cubes in a separate glass, then drain off the diluted water before using.
- 2
Combine the cooled coffee, ice cubes, milk, maple syrup, vanilla extract, and cinnamon (if using) in a blender.
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