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It was so dark when I got up this morning that it felt like nighttime. That actually made me really happy. I was in the mood for staying in and being cozy in my pyjamas, like you would on a snow day.

Life being how it is, I got dressed anyway to go work (I had a meeting for our new website, which I can’t wait to show you at the end of the month!) and was dreaming about getting a coffee all afternoon. 

I haven’t really been drinking coffee these last few months, but I have days like today where I really miss it. I thought back to this coffee yogurt frappé recipe I used to make all the time. It’s pure happiness. 

Freeze extra coffee to always have the ingredients on hand. 

  • ServesServes 4
  • Prep time10 min
  • Cook time-
  • Timeout2 hours
  • FreezingFreezes well

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  • 1 cup brewed coffee
  • 1 cup Oikos vanilla Greek yogurt
  • 2 tablespoons maple syrup (or not, if you like your coffee black)
  • 1/2 cup almond milk


  1. Pour the coffee into an ice cube tray and freeze for at least 2 hours or until frozen solid.  
  2. Put the coffee ice cubes and remaining ingredients into a blender. Blend and serve. 
Recipe published on August 19, 2018