Thursday, July 23, 2015

A Cold Drink On a Cold Day

It's the middle of winter in Sydney right now and while it's not as cold as it can get at home, it's still really cold in my opinion. Because I came over here in March and am heading home the end of August, I'll get three winters in a row this year. You read that right: three. Aside from the small stint of summer when I arrived here in March, my two weeks in roasting hot Vietnam in June, and the last bit of summer in Seattle in September (I'm hoping it says warm!), this year will be a cold one for me! 

Because I can't seem to escape the cold, I pretty much just throw all the rules out the window. As in: Who says cold drinks aren't for cold weather? This morning I made Cold Pressed Caramel Frappuccinos. YUM. I found the recipe on Pinterest through one of my favorite blogs, Minimalist Baker. Since I can't have dairy and I'm off of sugar right now, this recipe was sort of a dream come true. And it looked so simple!

The recipe calls for frozen almond milk and luckily, we had some that was homemade and already in the freezer. Ash makes her own almond milk quite often by blending almonds and water and then draining the chopped up mixture through a cheesecloth. It tastes so good and I love that there are no additives: it's literally just almonds and water. I know people have been making their own almond milk for years and while I've thought about making my own before, it's always seemed like too much trouble. Thanks to Ash, I've learned that there's a good chance I'll be able to handle making my own someday!

The recipe also calls for date caramel. While I'm still trying to decide if I like dates plain, they are delicious as caramel. And like the almond milk, the caramel is super easy to make and there are literally just dates in it. 

Here is the recipe from Minimalist Baker:

  • 2 cups (480 ml) Almond Milk
  • 2 cups (160 g) coarsely ground dark coffee
  • 4 cups (960 ml) filtered water
  • 15 pitted dates (200 g)
  • 3-6 Tbsp hot water
  • 16 almond milk ice cubes
  • 2 cups (480 ml) cold brew coffee
  • 3-5 Tbsp date caramel

Step-by-step instructions are here: Cold Brew Caramel Frappiccino

Note: There's more prep time the day before then when you actually go to make it. You have to freeze the almond milk, make the caramel (which doesn't take more than 5 minutes), and refrigerate the coffee until it's cold. It's well worth the wait though. Just plan ahead accordingly! 

Call me crazy, but this was one of the best drinks I've had in a while. If you try it, let me know what you think! Enjoy!

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