Salted Caramel Mocha Swappuccino
My first homemade frappuccino is a take on the Salted Caramel Mocha. This one requires a caramel which I make out of lite coconut milk and coconut sugar which is lower on the Glycemic Index than regular white or brown sugar.
Servings 4 people
Calories 290kcal
Ingredients
Salted Caramel Mocha Swappuccino:
- 1/4 cup coconut sugar
- 1 tbsp water
- 2 tsp lemon juice
- 1/2 cup lite coconut milk
- 1/2 tsp vanilla
- 1/4 tsp th sea salt
- 2 1/2 cups Unsweetened Vanilla Almond milk
- 2 tsp cocoa powder
- 2 frozen ripe bananas
- 1 cup Cold pressed coffee
- 2 1/2 cups ice
- Fleur de sel for garnish
Vegan Whipped Cream
- 1 can coconut milk frozen or refrigerated
- 1 tsp vanilla
Instructions
Vegan Whipped Cream
- Open the can, remove the solid coconut cream and transfer to a bowl. Whip with the vanilla until thick and light and set aside.
Salted Caramel Mocha Swappuccino
- In a small pot over medium saucepan, mix the coconut sugar, water, and lemon juice and bring to a boil.
- Once bubbling, immediately add the coconut milk, sea salt, and vanilla. Simmer for about 15 minutes until the liquid becomes thick and dark. Be sure to stir occasionally and scrape the edges of the pot with a rubber spatula to avoid burning.
- Remove from heat once it’s thick and cool it down to room temperature.
- In a large blender mix together the almond milk, cocoa, coffee, ice and 6 teaspoons (or to taste) of the salted caramel. Pulse until the ice is a shaved consistency.
- Pour into four cups. Top with a tablespoon of the coconut cream. Drizzle with additional salted caramel and finish with a little sprinkle of fleur de sel.
Nutrition
Calories: 290kcal