This is an evolution of the usual milky iced coffee or frappe, which we serve at the Venus Cafe in Surry Hills. It’s a blitzed combination of medjool dates, homemade almond milk and a double-shot espresso with ice.

It’s rich and creamy, somewhere between milk and sorbet, but dairy free. “It’s got the consistency of a thick slushie,” says Tim David. David credits his Venus partner, Michelle Hughes, with the creation. “She wanted an alternative to a regular dairy frappe, and it has a good coffee kick,” he says. “It’s a double shot of Single Origin’s Paradox.”

You’d never know it’s vegan and it’s only getting more popular as the days warm up. Here’s the recipe.

Vegan Coffee and Almond Frappe
Makes one

1 cup hand-pressed almond milk
1 cup ice
Double shot of espresso
3 medjool dates
Almond flakes to garnish

Combine all ingredients in a blender and blend until combined. Top with almond flakes and serve immediately.