As my readers may have noticed, we’ve been having so much fun experimenting with our slushie machine lately, and summer is the perfect excuse to create all kinds of refreshing drinks. Before diving back into fruity favourites and kid-approved classics, I had to recreate a treat that brings back so many memories for me: the caramel iced capp.
I honestly don’t even know if you can still order one anymore, but I used to love treating myself to a creamy caramel iced capp from Tim Hortons, topped with a generous swirl of whipped cream and plenty of caramel drizzle. It has been years since I’ve had one, but this dairy-free version instantly brought back all those nostalgic feelings. It’s creamy, perfectly caramel-y, and every bit as delicious as I remember.
If you’d rather skip the caffeine, simply substitute decaf coffee and enjoy all the flavour without the buzz. This certainly isn’t pretending to be a healthy beverage—it’s a full-on dessert in a cup, and sometimes that’s exactly what summer calls for.
Feel free to adjust the coffee strength to suit your tastes, but I find that 6 tablespoons of coffee grounds brewed into 4 cups of coffee creates a rich flavour without overpowering the caramel. One thing to keep in mind is that coffee machine “cups” don’t always equal standard measuring cups. For example, four cups on many coffee makers are actually less than four cups measured in a measuring cup. This recipe is built around 4 standard cups (1 litre) of prepared coffee, so measuring it out will give you the best results.
If you decide to try this dairy-free caramel iced capp recipe, I’d love to hear what you think! And if you don’t own a slushie machine yet but dream of icy summer drinks at home, maybe this is your sign to finally treat yourself. Trust me—it’s been one of the most fun additions to our kitchen, and this creamy, indulgent caramel iced capp is proof that it was worth the splurge.
Easy Caramel Iced Capp- Dairy Free!
Ingredients
- 4 cups prepared coffee *must be cooled/chilled (I used Starbucks caramel coffee grounds)
- ¾ cup sugar
- 1 ¾ cups non-dairy milk I prefer almond or cashew here
- ½ cup caramel syrup *ensure dairy free, I used Torani
- ½ cup vegan half and half
- 1 tbsp vanilla extract
Instructions
- Mix the sugar into the coffee, stirring to dissolve. The sugar dissolves best if you do this while the coffee is warm, but you must chill your coffee (or at the very least let cool to room temp) prior to adding to your slushie machine to avoid damage!
- In a large bowl, stir all of the remaining ingredients together with the chilled coffee mixture until it's well combined. Pour into your slushie machine and set to "frappe" mode.
- When your machine is done, dispense into chilled glasses and serve as-is, or add a dairy free whipped topping and flavoured drizzle for an extra decadent treat. Enjoy!
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