1/2cupcoconut milk(I used what was left in the can after making the whipped cream)
1/2cupalmond milk
1/4cupcoconut sugar simple syrup(or more!)
1/2tspvanilla bean powder
ice cubes
Instructions
Coconut Milk Whipped Cream
Open the can of coconut milk and scoop the hardened cream off the top. Get as much as you can!
Whisk in a splash of coconut syrup or maple syrup and add a pinch of vanilla powder or a splash of vanilla extract.
Taste and adjust amounts accordingly.
Coconut Sugar Simple Syrup
Stir together coconut sugar and water in a small pot.
Bring to a boil for a minute or so and then remove from the heat. Give a quick stir to make sure the sugar has dissolved. Set aside.
Iced Cappuccino
Pour the coffee, coconut milk, almond milk, simple syrup (start with 1/4 cup) and vanilla into a high-speed blender. Give it a little whizz until well combined.
Fill the blender with ice (I used a whole 14-cube tray) and blend until Iced Capp/Frappucino consistency.
Taste and adjust for sweetness - you may need to add more simple syrup depending on how you like your coffee!
Top with coconut whipped cream and sprinkle with cacao nibs.