Refresh Your Day with a Delicious Iced Coffee Frappe

Calling all coffee lovers: have you ever thought of combining your favorite beverage with smooth, creamy textures and sweet flavors? Look no further than this iced coffee frappe recipe by the one and only Deborah Madison. As a seasoned author of over 75 vegetarian cooking books, you can trust that she has perfected the art of blending healthy ingredients to create dishes that are as satisfying as they are nourishing.

This vegan recipe brings together the perfect balance of strong coffee, soft silken tofu, and soymilk, creating a deliciously creamy and frothy texture that will give any coffee house a run for its money. Using natural sweeteners like brown sugar or Splenda sugar substitute and fragrant vanilla, this frappe will satisfy your sweet tooth without overpowering the bold coffee flavors.

Even if you’re not a vegan or vegetarian, this recipe is worth giving a try. You’ll be surprised at how easy it is to whip up something never thought possible while still being able to indulge in every sip without any guilt.

So why not make yourself something special today and treat yourself to this delectable iced coffee frappe? Follow along for a step-by-step guide on how to achieve the best Deborah Madison-style frappe at home!

Why You’ll Love This Recipe

Iced Coffee Frappe by Deborah Madison - Vegan
Iced Coffee Frappe by Deborah Madison – Vegan

Are you looking for a refreshing and delicious pick-me-up? Look no further than Deborah Madison’s Iced Coffee Frappe, a vegan recipe that will have you begging for seconds. Here’s why you’ll fall in love with this recipe:

First and foremost, this frappe is the perfect balance of sweetness and coffee flavor. Made with 1 cup of strong coffee and 1 cup of espresso, you’ll get the perfect amount of caffeine to keep you going all day long. Plus, with just a hint of vanilla and a touch of brown sugar (or Splenda sugar substitute), the frappe is perfectly sweetened to satisfy your cravings without being overwhelmingly sugary.

But what really sets this recipe apart is its use of soft silken tofu and soymilk as its base. This gives the frappe a rich, creamy texture without any of the traditional heavy cream associated with similar recipes. So not only is it vegan, but it’s also a healthier option that won’t leave you feeling weighed down.

And don’t worry about having to run to any specialty stores; all the ingredients can be easily found at your local grocery store. With just 8 simple ingredients, including tofu, soymilk, and ice cubes, you can whip up this frappe in no time at all.

In addition to its taste and ease of preparation, Deborah Madison’s Iced Coffee Frappe is sure to impress your friends and family. It’s a unique take on traditional coffee drinks that they’ve never tried before, proving that vegan recipes can be just as delicious as their non-vegan counterparts.

So whether you’re a vegan or just looking for a new way to enjoy your coffee, give this recipe a try. You won’t be disappointed!

Ingredient List

 A perfect treat for a hot summer day!
A perfect treat for a hot summer day!

Let’s dive into the ingredients of this Iced Coffee Frappe recipe by Deborah Madison. Don’t worry about finding fancy or hard-to-find ingredients, all the items listed here can be found in your local grocery store. Make sure to gather and prepare these ingredients before starting the recipe for a smooth and easy preparation.

Here is the list of ingredients:

  • 1 cup strong coffee or 1 cup espresso
  • 2 cups soymilk
  • 3 cups soft silken tofu
  • 3 ice cubes
  • 1/2 cup Splenda sugar substitute (or your desired sweetener)
  • 1 tsp vanilla extract
  • 1/4 cup brown sugar (optional)

Double-check that you have these on hand before starting since having everything prepared at the start will make the process much easier.

The Recipe How-To

Now that you have gathered all the necessary ingredients, it’s time to satisfy your craving for a refreshing and energizing beverage. Follow these easy steps to make the perfect iced coffee frappe that will keep you cool and invigorated.

Step 1: Brew Strong Coffee

Brew 1 cup of strong coffee and let it cool down completely. You can use either regular coffee or espresso depending on your taste preference.

Step 2: Blend Silken Tofu and Soymilk

In a blender, combine 2 cups of soymilk and 3 cups of soft silken tofu. Blend until the mixture becomes smooth and creamy.

Step 3: Add Coffee, Vanilla, Sugar

Add the cooled coffee, 1/2 cup of vanilla, 1/4 cup of brown sugar (or equivalent amount of Splenda sugar substitute) to the blended tofu and soymilk mixture. Blend well.

Step 4: Add Ice Cubes

Add 3 ice cubes to the blender and continue blending until everything is fully combined.

Step 5: Adjust Consistency

If the consistency is too thick, add more soymilk as needed until you achieve your desired consistency.

Step 6: Serve and Enjoy!

Pour the iced coffee frappe into glasses filled with crushed ice or additional ice cubes. If desired, top with whipped cream or drizzle with caramel sauce for extra indulgence.

There you have it, a delicious vegan recipe by Deborah Madison that everyone will love!

Substitutions and Variations

Now, let’s talk about some substitutions and variations that you can make to this iced coffee frappe recipe. This recipe is already vegan and dairy-free, but you can make it even healthier by replacing the brown sugar with Splenda sugar substitute or any other sweetener of your choice.

If you’re not a fan of tofu or if you have a soy allergy, you can replace the soft silken tofu with blended avocado or banana for that creamy texture. Alternatively, you can try using coconut cream or oat milk for an indulgent, dairy-free twist on this classic coffee frappe.

For those who prefer a stronger coffee taste, you can use two cups of strong coffee in place of one cup of strong coffee and one cup of espresso. If you don’t have espresso on hand, simply double up on the amount of strong coffee for an equally delicious result.

To add a touch of flavor to your iced coffee frappe, consider adding a teaspoon of vanilla extract to the mix. This will give your drink a subtle sweetness and bring out the richness of the coffee flavor.

There are so many ways to experiment with this recipe and make it your own. Don’t be afraid to get creative and try out new combinations until you find the perfect variation that suits your taste buds.

In short, feel free to make substitutions based on what ingredients you have on hand or what dietary requirements you need to follow. The beauty of this recipe is that it can be easily customized to fit everyone’s preferences.

Serving and Pairing

The Iced Coffee Frappe by Deborah Madison is a wonderful vegan recipe that will satisfy your thirst and cravings on hot summer days. The rich and creamy texture of this frappe pairs perfectly with a wide range of dishes, making it a versatile drink for any occasion.

For a quick breakfast or brunch, this coffee frappe can be served alongside a fresh fruit salad or homemade granola. The natural sweetness of the fruits will complement the subtle vanilla and coffee flavors in the drink, providing a refreshing start to your day.

If you are planning to host a summer party or gathering, try pairing this recipe with some savory snacks such as crackers, nuts, or chips. These salty bites will balance out the sweetness of the frappe and create a satisfying contrast in flavors.

For dessert lovers, the Iced Coffee Frappe can be served with various treats such as chocolate brownies, vegan ice cream, or fruit tarts. This beverage can also be used as an ingredient in some desserts such as tiramisu, cappuccino cake, or coffee coke fizz recipes to add extra richness and depth to the flavor.

Regardless of how you decide to serve or pair it, this coffee frappe is sure to impress anyone who tastes it. The possibilities are endless, making it an ideal choice for vegetarians and non-vegetarians alike. So, don’t hesitate to experiment with different combinations until you find what suits your taste buds best!

Make-Ahead, Storing and Reheating

Now, let’s talk about how to make the most of your iced coffee frappe by Deborah Madison. This recipe is great for a hot summer day, but what if you want to enjoy it later or over a few days? Here are my tips for make-ahead, storing and reheating that will keep your coffee frappe taste amazing.

Make-ahead: If you’d like to make this recipe ahead of time, I suggest freezing it into ice cubes. After blending all the ingredients (coffee, espresso, soymilk, silken tofu, vanilla, and sugar), pour the mixture into ice cube molds and freeze. This way, you can always have a quick and easy iced coffee at hand without having to make it from scratch. Just pop in a few cubes into your blender with some extra soymilk whenever you’re craving for one!

Storing: When storing these iced coffee frappe cubes, place them in a resealable freezer bag or an airtight container. Make sure you label them with the date you made them so that you won’t forget. They should last in the freezer for up to 3 months.

Reheating: While there’s no need to reheat these frozen iced coffee frappes per se since they’re already cold, you might need to let them thaw before using them in your blender – leave them in the fridge overnight or at least 2 hours before use. Once they’re ready to be blended again, feel free to add some more sugar and/or vanilla syrup depending on your preferences.

In conclusion, this vegan iced coffee frappe by Deborah Madison can keep providing great refreshment even after its initial preparation. You just have to know how to store and reheat it properly. By following my simple tips above, you’ll be able to enjoy this delicious treat anytime you want!

Tips for Perfect Results

Coffee frappé may seem straightforward, but there are a few things to keep in mind if you want to create the perfect iced coffee beverage. As an experienced barista, I’ve mastered the art of making frappes, and I’m happy to share my tips for brewing up the best batch of refreshing, caffeinated goodness.

1. Brew Strong Coffee

When making a frappé, it’s important to start with a base of strong coffee. If your coffee is too weak, the drink will taste watered down once you start adding ingredients like ice and milk. So, make sure you’re brewing up a cup of Joe that packs a punch.

2. Use Soft Silken Tofu

While it may sound odd to add tofu to your coffee drink, believe me when I say that it makes for a creamy and delicious final product. Soft silken tofu is ideal for making frappes since it creates a smooth texture that reminds me of ice cream.

3. Add Vanilla and Brown Sugar

For an extra sweet touch, I recommend including vanilla and brown sugar in your frappé recipe. The vanilla provides a warm flavor that blends well with the coffee, while the brown sugar adds a depth of sweetness that pairs well with the other flavors.

4. Blend Thoroughly

To prevent an uneven texture with large chunks of ice or pieces of tofu, make sure to blend your ingredients thoroughly. A high-speed blender can help you achieve the perfect consistency for a smooth and creamy sip.

By following these tips for perfect results, you’ll be able to enjoy a refreshing and delicious iced coffee frappé every time. Give it a try using Deborah Madison’s vegan recipe and experience the joy of sipping on something you never thought you would love!

Bottom Line

If you’re looking for something new and exciting to try in your vegan cooking, look no further than Deborah Madison’s Iced Coffee Frappe. This recipe takes all the deliciousness of a classic coffee frappe and makes it vegan-friendly while still packing a powerful punch of flavor.

Not only is this recipe easy to make, but it’s also customizable, with substitutions and variations to suit your tastes. Plus, with the added benefit of soft silken tofu, it’s a healthy and satisfying treat that you can enjoy guilt-free.

I highly recommend trying out this recipe for yourself and seeing just how delicious vegan cooking can be. With Deborah Madison’s 75 other recipes to explore in her cookbook, Tofu 75, there’s no end to the tasty creations you can make.

So give it a try today and enjoy every bite of this sweet and satisfying iced coffee frappe from the best in vegetarian cooking – Deborah Madison.

Iced Coffee Frappe by Deborah Madison – Vegan Recipe

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.

  • 1 cup strong coffee or 1 cup espresso
  • 1/2 cup soymilk
  • 1/3 cup soft silken tofu
  • 3 ice cubes
  • 1 teaspoon vanilla
  • 1 tablespoon brown sugar or 1 1/2 teaspoons Splenda sugar substitute, brown sugar blend
  1. Combine everything in a blender and puree until smooth.
< 15 Mins, Beans, Beginner Cook, Beverages, Easy, Small Appliance, Smoothies, Soy/Tofu, Sweet, Vegan

[custom-related-posts title=”Recommended Recipes Just For You” none_text=”None found” order_by=”date” order=”ASC”]