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Frozen Irish Coffee

A delicious minty frozen coffee treat.
Frozen Irish Coffee

Submitted By:

Dietary Interests: Gluten-Free , Low Sodium , Vegan , Vegetarian

Allergens: Soy

Yield:

1.2 l (4 servings)

Total Time:

6 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1.2 l (4 servings)

Total Time:

6 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1.2 l (4 servings)

Total Time:

6 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 120 ml (½ cup) soy milk [or milk alternative]
  • 60 ml (¼ cup) maple syrup
  • (4 ) fresh mint leaves
  • 360 ml (1 ½ cups) coffee, chilled
  • 390 g (3 ½ cups) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Frappé Program or start the blender on its lowest speed, then quickly increase to its Variable 9.  Blend for 40 seconds.

Chef's Notes

  • To make this an alcoholic version add 1 ounce (30ml) each of both whisky and Irish cream liqueur.

Ingredients

  • 120 ml (½ cup) soy milk [or milk alternative]
  • 60 ml (¼ cup) maple syrup
  • (4 ) fresh mint leaves
  • 360 ml (1 ½ cups) coffee, chilled
  • 390 g (3 ½ cups) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Frappé Program or start the blender on its lowest speed, then quickly increase to its Variable 9.  Blend for 40 seconds.

Chef's Notes

  • To make this an alcoholic version add 1 ounce (30ml) each of both whisky and Irish cream liqueur.

Ingredients

  • 120 ml (½ cup) soy milk [or milk alternative]
  • 60 ml (¼ cup) maple syrup
  • (4 ) fresh mint leaves
  • 360 ml (1 ½ cups) coffee, chilled
  • 390 g (3 ½ cups) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Frappé Program or start the blender on its lowest speed, then quickly increase to its Variable 9.  Blend for 40 seconds.

Chef's Notes

  • To make this an alcoholic version add 1 ounce (30ml) each of both whisky and Irish cream liqueur.