This recipe makes about two 10-ounce drinks.This is diary-free when using coconut or almond milk or another dairy-free milk. If you don't like caramel, or don't have the time to make it, this drink is great as just a frappe, or add a bit of cocoa powder or melted chocolate for a mocha frappé.You can use maple syrup as well, but for SCD it's honey only. Also, freeze-dried coffee is not SCD, but any other fresh brewed is ok.
Servings: 2servings
Calories: 370kcal
Ingredients
1cupcoconut milkor other milk
3/4cupdouble-strength coffeeor herb coffee
3tablespoonshoney
2cupsicecrushed
2tablespoonscaramel sauceor more depending on how sweet you like it
Place the milk, coffee, honey, and ice in a blender or Vitamix and whirl away on high until the top starts to get frothy and all the ice is crushed.
Get a glass (frosted or cold, if possible), and drizzle the caramel sauce around the sides of the glass.
Pour the frappé into the glass, and drizzle some more caramel sauce on the top. If you're goal is to be authentic, you'll want to add some whipped cream on top before you drizzle the caramel sauce over the top.