This tempting date frappé has become a big hit – perfect for warm days and a sure favourite with anyone who loves a little extra sweetness in their coffee. We make a delicious caramel sauce from dates (tip: make a double batch so you have some ready for other treats), then blend it with ice cubes made from plant-based milk and good, chilled coffee. Delicious in every sip!

How to make a date frappé with caramel

1. Make plant milk ice cubes
   Freeze your favourite plant-based milk in an ice cube tray (Berit used oat and almond drink). Leave in the freezer for 3–4 hours.
2. Brew the coffee
   Brew a cup of coffee in your coffee maker and put it in the fridge to cool as soon as it has finished brewing.
3. Soak the dates
   Weigh out 200 g dates and put them in a bowl. Pour over boiling water and leave them to soften for 30 minutes.
4. Make the date caramel sauce
   Drain the water. Put the soft dates in your food processor with the vanilla sugar, coconut milk and a pinch of salt. Process until you have a smooth, soft caramel sauce. Need to scrape down the sides? No stress!
5. Blend the frappé
   Put the plant milk ice cubes in a blender, add the caramel sauce and the chilled coffee, and blend until thick and milkshake-like.
6. Enjoy
   Your new ultimate caramel frappé is ready!

Recipe by Berit Nordstrand.