Iced Coffee Frappe by Deborah Madison - Vegan

"Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by AcadiaTwo photo by AcadiaTwo
Ready In:
4mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Combine everything in a blender and puree until smooth.

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Reviews

  1. I made as written, but I am wondering if "1 cup coffee" meant 8 oz. or a small "coffee cup" of coffee. Mine tasted good, but was a bit thin. I would have preferred it thicker, and I would leave out the soymilk and add extra tofu next time. The recipe is very quick and easy. Made for Summer Comfort Cafe 2009.
     
  2. I wasn't able to find a silken tofu, only firm and extra-firm, so I substituted soy ice cream and it worked like a dream! Delicious creamy vegan variation to a milkshake. Thanks for posting. Made for Spring 2009 Photo Tag.
     
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I love to eat yummy healthy foods!
 
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