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Drink recipe · from the recipe book

Coconut Almond Butter Coffee-Cube Frappé

A thick, frosty blend of frozen coffee cubes, rich coconut milk and nutty almond butter with a hint of honey and cardamom, finished with crunchy chopped almonds.

Coconut Almond Butter Coffee-Cube Frappé

Ingredients

  • 1½ cups (350 ml)360 gBrewed coffeecooled; two-thirds frozen in an ice cube tray, one-third chilled
  • ⅔ cup140 gCoconut milk, cannedwell stirred and chilled
  • ⅓ cup (80 ml)100 gAlmond milk, unsweetenedchilled
  • 1½ tbsp24 gAlmond butter, no salt added
  • 1 tbsp24 gHoney
  • ½ tsp2 gVanilla extract
  • ¼ tsp0.5 gGround cardamom
  • 1½ tbsp whole12 gAlmondsfinely chopped

Steps

  1. Pour two-thirds of the cooled coffee into an ice cube tray and freeze until solid, about 4 hours. Refrigerate the remaining one-third of the coffee.
  2. Stir the coconut milk until smooth and keep it and the almond milk chilled until blending.
  3. Add the chilled coffee, coconut milk, almond milk, almond butter, honey, vanilla and cardamom to a blender and blend until smooth.
  4. Add the frozen coffee cubes and blend until thick and frosty, scraping down the sides as needed.
  5. Pour into two glasses and sprinkle the almonds over the top. Serve right away.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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