COLD BREW CARAMEL FRAPPUCCINO

Steps:

• The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes.
• The night before also make your cold brew coffee by coarsely grinding 2 cups-worth of dark roast coffee beans. Add to a mixing bowl and cover with 4 cups filtered water, then cover with plastic wrap and set in the refrigerator to brew.
• The next day, strain cold brew through a coffee filter - I used our Chemex with these filters.
• While your coffee is straining, make date caramel by adding 15-20 pitted dates to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
• 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 the down sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.
• To make 2 frappuccinos, 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).
• 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. NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
• Divide between two 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.