Description
With the warmer weather, it is time for some refreshing summer recipes like this Almond Milk Mocha Frappuccino. Vegan and gluten-free.
Ingredients
- 1 cup Brewed, Strong Coffee (prepare Ahead And Freeze Into Cubes)
- 1 cup Almond Breeze Almond Milk
- 2 Tablespoons Agave Nectar
- 3 teaspoons Vegan Semi Sweet Chocolate Chips Or Chocolate Syrup
- Whipped (coconut) Cream For Serving
- Chopped Almonds For Serving
Preparation
Add the strong brewed coffee to an ice cube tray and freeze for 3-4 hours, until solid.
In a blender combine ice coffee cubes, milk, agave nectar and chocolate chips (or syrup). Select “ice crush” setting and blend until smooth.
Serve immediately, topped with whipped cream and chopped almonds.
