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Tall overflowing glass of our Caramel Frappuccino recipe
4.88 from 25 votes

Cold Brew Caramel Frappuccino

Creamy, caffeine-packed caramel frappuccino made with just 3 ingredients and naturally sweetened with date caramel. The perfect dairy-free morning pick-me-up.
Author: Minimalist Baker
Prep Time 8 hours
Total Time 8 hours
Servings: 2
Category: Beverage
Cuisine: Gluten-Free, Vegan
Freezer Friendly 2-3 Days
Does it keep? 3-4 Hours

Ingredients

ALMOND MILK ICE CUBES

COLD BREW COFFEE

  • 2 cups coarsely ground dark coffee (I recommend French roast)
  • 4 cups filtered water

DATE CARAMEL

  • 15 pitted dates (15 dates equals ~200 g // if not sticky and moist, see notes)
  • 3-6 Tbsp hot water

FRAPPUCCINO

  • 16 standard-size almond milk ice cubes
  • 2 cups cold brew coffee
  • 3-5 Tbsp date caramel

Instructions

  1. The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes (as original recipe is written // adjust if altering batch size).
  2. The night before also make your cold brew coffee by coarsely grinding dark roast coffee beans. Add to a mixing bowl and cover with filtered water, then cover with plastic wrap and set in the refrigerator to brew.

  3. The next day, strain cold brew through a coffee filter - I used our Chemex with these filters.
  4. While your coffee is straining, make date caramel by adding 15-20 pitted dates (amount as original recipe is written // adjust if altering batch size) to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).

  5. Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made. You will need to scrape down the sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.

  6. To make 2 frappuccinos, (amounts as original recipe is written // adjust if altering batch size) add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to a blender and blend on high until puréed and smooth (see photo).

  7. Add date caramel 1 Tbsp at a time and blend. Taste and adjust flavor as needed, adding more date caramel to sweeten. I found 3 or 4 Tbsp to be the perfect amount (amount as original recipe is written // adjust if altering batch size). NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
  8. Divide between tall serving glasses and top with coconut whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.

Notes

*Nutrition information is a rough estimate calculated without coconut whipped cream.
*Prep time reflects time for freezing ice cubes and preparing cold brew coffee.
*Inspired by / adapted from my 3-ingredient Cold Brew Mocha Frappe.

Nutrition Per Serving (1 of 2)