vegan iced carob mocha frappe.

A thick, icy mocha frappe made with roasted carob and coffee, topped with plant-based whipped cream. Dairy free, rich and chocolatey without the chocolate.

Dietary: Vegan, Dairy Free, Gluten Free
Prep Time: 5 minutes
Serves: 2

Frappe Ingredients:
2 cups ice cubes
1 1/2 cups plant-based milk of your choice
2 tablespoons The Carob Kitchen roasted carob powder
2 teaspoons instant coffee or 2 shots espresso
2 teaspoons maple syrup or coconut sugar, to taste
Pinch of sea salt

Cream Topping:
Store-bought plant-based whipping cream, whipped according to the packet

To Serve:
A sprinkle of roasted carob powder

Method:
Blend the ice, milk, carob powder, coffee, maple syrup and salt in a high-speed blender until thick and smooth.
Pour into tall glasses, top with the whipped cream and finish with a sprinkle of carob powder.

Storage:
Best made and served straight away.

Tips:
Freeze your milk in an ice cube tray for an extra thick frappe that won't water down.
Use decaf coffee for an afternoon treat.

Recipe developed for The Carob Kitchen.