COFFEE YOGURT FRAPPÉ
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
- 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
- Pour the coffee into an ice cube tray and freeze for at least 2 hours or until frozen solid.
- Put the coffee ice cubes and remaining ingredients into a blender. Blend and serve.