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Caramel Mocha Frappe

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4.4 from 7 reviews

Ingredients

Scale
  • 1 cup cold brew coffee, frozen into ice cube molds overnight
  • 1 batch Vanilla Bean Salted Caramel Sauce from Juli Bauer’s Paleo Cookbook (using about 2–3 tablespoons for this recipe)
  • 3/4 cups almond milk
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon almond butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 10 drops stevia extract (optional)

for garnish

Instructions

  1. Freeze cold brew coffee.
  2. Make caramel and set aside to slightly cool.
  3. Place frozen coffee cubes, 2 tablespoons of caramel sauce, almond milk, cocoa powder, almond butter, maple syrup, vanilla extract and stevia extract in a blender and blend until smooth.
  4. Garnish with coconut whipped cream and extra caramel sauce on top!

Find it online: https://paleomg.com/caramel-mocha-frappe/