Iced Coffee Frappe By Deborah Madison Vegan Recipe

Cool down with this creamy, dreamy vegan iced coffee frappe! Inspired by Deborah Madison's "This Can't Be Tofu!" this recipe is easily customizable to your taste. Whip up a refreshing treat in minutes with just a few simple ingredients. Add a touch of cinnamon, nutmeg, vanilla, or your favorite syrup for an extra flavor boost. Perfect for a hot day or a delightful afternoon pick-me-up!

Prep Time 5 mins
Cook Time 4 mins
Calories 65.1 kcal
Protein 5g
Rating 4.5 (2 Reviews)
Iced Coffee Frappe By Deborah Madison Vegan 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Iced Coffee Frappe By Deborah Madison Vegan

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How to Make Iced Coffee Frappe By Deborah Madison Vegan

  1. Combine 1 cup strong brewed coffee (chilled), 1/2 cup plant-based milk (almond, soy, or oat work well), 1/4 cup ice, 2 tablespoons maple syrup (or other sweetener to taste), 1/2 teaspoon vanilla extract (optional), and a pinch of cinnamon (optional) in a blender.
  2. Blend until completely smooth and frothy. (For a thicker frappe, add more ice.)
  3. Pour into a glass filled with ice.
  4. Optional: Top with a dollop of coconut cream, extra cinnamon, or a sprinkle of cocoa powder.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

28g

Fat

0g

Carbs

3g