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Dairy-Free Arabic Coffee Frappe
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What’s the best thing to have with Arabic coffee?
Dates.
What’s the best thing to have with dates?
Tahini.
How can you enjoy them all at once on a hot summer day?
With this dairy-free, naturally sweetened Ice-blended Arabic Coffee Latte.
The spices used to make Arabic coffee goes perfectly with the tahini and dates used to flavor this delicious homemade ice-blended latte.
I developed this recipe for the second stage of the no sugar challenge. If you love your Starbucks frappes, you will not miss them during a no sugar challenge when you have this to enjoy.
Please ensure you make your Arabic coffee in advance and let it cool to room temperature, even better refrigerate it for a couple of hours. If you don’t make Arabic coffee or have no idea what I’m talking about it, it’s the “blonde” coffee beans that are powdered roughly and then boiled in water with cardamom, cloves, and saffron. The spices are a personal preference. But don’t worry, a shot of espresso will also work. It will even taste delicious without any coffee added!
To make the date paste simply soak a few dates in boiling water. Wait for it to soften then mash with a fork. You can also skip this step and just use about 30g of dates. Making a paste gives you a smoother latte, that’s all.
I like using almond milk, as whenever I make almond milk at home, I freeze about two-thirds of it anyway. Almond milk doesn’t last more than 3 days in the fridge…and I never get through it in time. Oat milk would also taste great. I wouldn’t use canned coconut milk, it will be too thick and the flavor too strong. But the coconut milk that comes in a carton should be fine to use.
It’s best consumed right after making it when it’s still frosty. How about serving this at a family brunch in mini glasses…show off and make it in front of them. I’m literally going to go make one as soon as I’m done writing this post!
Dairy-Free Arabic Coffee Frappe
Cook Time: 0min
|prep Time: 5min
| total Time: 10min
| servings: 1
Ingredients:
1/3-1/2 cup dairy-free milk
6 dairy-free ice cubes (the equivalent of 1/2 cup)
2 tablespoons date paste
1 tablespoon tahini
1/4 cup Arabic coffee (or 1-2 shots espresso)
1/8 teaspoon salt
1 teaspoon vanilla
Instructions:
Place all the ingredients in a blender, starting with less milk and adding more later. Blend until smooth. Pour into the prettiest glass you and enjoy!
Notes:
It’s best consumed right after making it when it’s still frosty. How about serving this at a family brunch in mini glasses…show off and make it in front of them. I’m literally going to go make one as soon as I’m done writing this post!
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