Iced Mocha Frappucino (vegan option) 4


 

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I know that unfortunately summer is soon coming to an end… Well, that is for those of you who were actually lucky enough to get one! I am usually not a big fan of clichés, but let’s just say that this particular Scottish “summer” lived up to its expectations; it was rainy, grey and often very cold!

However, over the past two weeks Glasgow was blessed with actual sunshine, which made me crave one particular thing : iced coffee!

Yes, I know… There is no rule that forbids you to enjoy an iced latte in the middle of December! But let’s be honest, the enjoyment brought by the drink will rapidly be cut short if your fingers are already half frozen as a result of just holding the cup!

The iced mocha is probably my absolute favourite of this type of drinks as it combines my love of chocolate with my need for caffeine (yes, I’m one of THOSE people who need coffee to be able to function properly!).

This recipe can easily be made fully vegan by swapping only one ingredient, and uses non-dairy milk as a base as I have been trying to reduce my dairy intake for a little while now (tell me if you would be interested in a blog post on that particular subject!).

The star of the show is definitely the Alpro Coconut Milk Chocolate Flavoured. I have been using the regular version every morning in my porridge for quite a while now, as I find it much creamier and “silkier” than any other non dairy milk I’ve tried so far. As such, I find that this chocolate version can be used on it’s own as a perfect subsitute to a nice cup of hot chocolate!

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INGREDIENTS :

  • a cup of coffee
  • espresso ice cubes
  • non-dairy milk and chocolate milk (1/4 cup of each)
  • light whipping cream (for a fully vegan recipe I recommend to make the Coconut Whipped Cream from Minimalist Baker)
  • toppings of your choice : grated dark chocolate, caramel sauce, hazelnut croquant, …

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METHOD :

  1. Start by making your espresso ice cubes ahead ; brew an espresso and pour it into an ice cube tray a few hours or even the day before.
  2. Pour 1/4 cup of non dairy chocolate milk, 1/4 cup of non dairy milk and a few espresso ice cubes (I’ve put three here) and give it a few pulses.
  3. Add a cup of coffee, and blend again slightly.
  4. Pour the mixture into your cup, leaving the last quarter of it free.
  5. Top with whipping cream (or coconut whipped cream for the vegan option)
  6. Add toppings of your choice (I opted for hazelnut croquant here).
  7. Enjoy on a warm sunny day! 🙂

 


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