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Recipe Detail Page
Frozen Frappe
Summer 2023
Vodka, coffee liqueur plus something creamy is a classic flavour combo, and our frozen version gets its creamy top layer from cold-foamed plant milk. Vanilla-flavoured soy, almond, coconut or oat milk all taste great. Wherever you buy your plant milk, look for versions labelled “barista,” which are creamier and foam well. Freezing the foaming container in advance and using well-chilled liquid also helps.
Makes 2 drinks
1 1/2 cups (375 mL) cold brew or strong drip coffee, cooled
1 cup (250 mL) plant milk (such as oat, soy, coconut or almond)
2 tbsp (30 mL) brown sugar
1/4 cup (60 mL) barista-type vanilla-flavoured plant milk
2 oz frozen vodka
2 oz coffee liqueur, such as Kahlúa
2 one-bite brownies for garnish (store-bought or from scratch, baked in mini-muffin tins)
1. At least 1 day before serving, whisk coffee with plant milk and brown sugar until sugar is dissolved. Pour 2 cups (500 mL) into ice cube trays and freeze overnight. Reserve 1/2 cup (125 mL) mixture in a sealed jar or container and refrigerate.
2. At least 30 minutes before serving, place a metal teaspoon and a measuring cup or foaming pitcher with pour spout in the freezer.
3. When ready to serve, pour a couple of ounces of barrista-type plant milk into frozen container, and use a hand-held milk foamer or immersion blender to cold-foam the milk until it’s foamy.
4. Add 8 to 10 frozen coffee cubes to blender with vodka and coffee liqueur. Blend on smoothie or milkshake setting (medium-high speed) until slushy and smooth, drizzling additional reserved coffee mixture as needed through hole in the blender’s lid in a thin stream, until desired consistency is reached, up to an additional 1/2 cup (125 mL).
5. Pour blended mixture into two rocks glasses, and use cold spoon to scoop foamed milk on top of the drink.
6. Garnish with a brownie on a cocktail pick.
Makes 2 drinks