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
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.