When I was in eight grade, my first period science teacher told my parents that I was a "good student" but I always seemed tired in the mornings. He suggested they send me off with a cup of coffee in the morning to "help wake me up." Mr. Marlow... if you're reading this, you probably should have suggested I went to bed earlier!
So, they followed teacher's orders, sort of. Instead of sending me off with a regular cup of coffee, my dad stocked up on Starbucks bottled Frappuccinos. Yup, your favorite dietitian used to start her day with a bottle of pure sugar for almost an entire year. And I don't think it did much to wake me up for first period science!
Luckily, it didn't take me too long to realize that I should ditch Frapp, but I still have some nostalgia for the days when I would grab one of those bottles, or better, a freshly made Frappuccino, and think that it wasn't in some way wreaking havoc on my digestive system. My solution? I made my own - and this version is much more nutritious. Perfect for a hot summer day treat.
Note: the coffee will need to freeze overnight before making this tasty creation, so plan accordingly!
Chocolate Toasted Almond Mock-a-ccino
- 4 cups strong coffee
- 2 cups almond milk
- 2 tbsp almond butter
- 2-3 tbsp cocoa powder
- 1 tsp vanilla extract
- 3-4 medjool dates, pitted
- Handful of almonds, toasted, for garnish
Pour coffee into an ice cube tray and freeze 8 hours, or overnight.
Add coffee ice cubes and remaining ingredients to blender and blend until smooth. Top with almonds and (optional) chocolate sauce and enjoy!
Chocolate Sauce Topping (Optional)
- 1 tbsp almond butter
- 1 tbsp cocoa powder
- 1 tbsp maple syrup
Place almond butter in a small bowl and microwave for 10 seconds to soften. Add cocoa powder and maple syrup. Whisk together until smooth. If still too thick, add a drop or two of almond milk to thin it out.
Are you a Frappuccino lover? Will you make the switch???
Want more recipes? Make sure to sign up for email updates!