VEGAN SALTED CARAMEL FRAPPUCCINO
Author: Megan Ancheta, Allergy Free Alaska LLC
Serves: 1 serving
For the Frappuccino:
- 1/2 pint So Delicious Salted Caramel Cluster Ice Cream
- 1 cup ice
- 1/2 cup strong coffee, cooled
- 1/4-1/2 cup canned coconut milk (full fat is best; not lite)
For the Topping (optional):
- So Delicious CocoWhip
- Liquid Gold a.k.a. Vegan Caramel Sauce (recipe here)
To make the frappuccino, combine the So Delicious Salted Caramel Cluster Ice Cream, ice, strong coffee, and 1/4 cup of canned coconut milk in the container of a high speed blender. Blend on high until smooth. If the blender needs more liquid to get the ingredients moving, add more canned coconut milk, tablespoon by tablespoon, until the mixture moves fluidly.
Pour into a tall glass and top with So Delicious CocoWhip and Liquid Gold a.k.a. Vegan Caramel Sauce.
RECIPE NOTES FROM MEGAN
Feel free to use either caffeinated or decaf coffee in this recipe.