Now truth be told, I didn't get the buzz about coffee until this year (gasp). BUT I recently started frequenting my local coffee shops, and I think it's safe to say I'm a convert. As such, I figured it was about time I made a recipe featuring those magic beans.
Lately I've been drinking Canyon Coffee, and I immediately thought of incorporating the smooth caramel flavor of their Tatama blend into a sweet and creamy shake, along with So Delicious' ridiculously perfect Cold Brew Coffee ice cream.
Lately I've been drinking Canyon Coffee, and I immediately thought of incorporating the smooth caramel flavor of their Tatama blend into a sweet and creamy shake, along with So Delicious' ridiculously perfect Cold Brew Coffee ice cream.
Ingredients
1 pint vegan coffee ice cream (I used So Delicious Cold Brew Coffee)
3/4 cup fresh brewed coffee (I used Canyon Coffee Tatama)
1/2 cup non-dairy milk
1/2 cup ice
1-2 tablespoons maple syrup (optional)
vegan whipped cream
pinch of cinnamon
1 pint vegan coffee ice cream (I used So Delicious Cold Brew Coffee)
3/4 cup fresh brewed coffee (I used Canyon Coffee Tatama)
1/2 cup non-dairy milk
1/2 cup ice
1-2 tablespoons maple syrup (optional)
vegan whipped cream
pinch of cinnamon
Directions
Blend together ice cream, coffee, non-dairy milk, ice and optional maple syrup until velvety smooth.
Pour into glasses and top with vegan whipped cream and a sprinkle of cinnamon. It's that simple. Enjoy!
Blend together ice cream, coffee, non-dairy milk, ice and optional maple syrup until velvety smooth.
Pour into glasses and top with vegan whipped cream and a sprinkle of cinnamon. It's that simple. Enjoy!
