Oreo Iced Cappuccino

Oreo Iced Cappuccino

Gourmet style Oreo iced cappuccino recipe inspired by Tim Hortons’ Iced Capp. Plus a few tips to make it vegan and gluten free.

How to make an Oreo iced cappuccino

Oreo iced cappuccino is very easy and fast to make, it just requires a bit of organization and a good stand blender.

First, you want to make the coffee and the simple syrup, so that they have the time to cool down. You can store them in the freezer while you’re preparing the rest of the recipe.

Once you’re ready to enjoy your drink, whip the cream and the sugar to stiff peaks. Gently mix in the Oreo crumbs with a rubber spatula, and fill a piping bag with a large star tip.

Put the simple syrup, the coffee, the milk, the Oreo crumbs, and the ice cubes in the jar of your stand blender, and mix for about 30 seconds (starting on low speed and quickly increasing to medium – high speed).

Pour in a glass, and pipe the Oreo whipped cream on top.

Iced cappuccino close up

Gluten free and vegan alternatives

Nowadays, there are several gluten free brands that came up with their own version of the Oreo cookies. Furthermore, gluten free Oreo cookies hit the shelves at the beginning of 2021.

For the milk, you can easily use a plant-based one, my favorite being a blend of coconut and almond milk. Make sure that it’s unsweetened because the recipe is already sweet enough.

The whipped cream is a bit more difficult to properly replicate for a dairy free option. However, you can use the fat of a coconut milk can. To do so, refrigerate the can overnight, you’ll then be able to take out the coconut fat and whip it the same way you would for a traditional whipped cream.

Oreo iced cappuccino

Oreo Iced Cappuccino

Oreo iced cappuccino topped with an Oreo whipped cream.
5 from 1 vote
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Drinks
Cuisine Canadian
Servings 1 person
Calories 597 kcal

Ingredients
  

Chocolate syrup

  • ¼ cup sugar
  • ¼ cup water
  • 1 tbsp cocoa powder

Iced cappuccino

  • 1 ½ tbsp chocolate syrup – cooled down
  • ½ cup coffee – cooled down
  • ½ cup milk
  • 6 ice cubes
  • 2 tbsp Oreo crumbs

Oreo whipped cream

  • ½ cup whipping cream
  • 1 tsp sugar
  • 1 tbsp Oreo crumbs

Instructions
 

  • Prepare the chocolate simple syrup by bringing to a boil the sugar and the water. Once the sugar is dissolved, remove from the stove and add the cocoa powder. Allow to cool down.
  • Make the Oreo whipped cream: whip the cream and the sugar to stiff peaks. Gently mix in the Oreo crumbs with a rubber spatula. Fill a piping bag with a large star tip.
  • Put one and a half tablespoons of chocolate syrup, the coffee, the milk, the ice cubes and two tablespoons of Oreo crumbs in the jar of your stand blender. Start mixing on low speed and quickly increase to medium – high speed, for about 30 seconds.
  • Pour the iced cappuccino in a glass, and pipe the Oreo whipped cream on top.

Notes

  • Make the coffee and the simple syrup first, so that they have the time to cool down. You can store them in the freezer while you’re preparing the rest of the recipe.
  • Nowadays, there are several gluten free brands that came up with their own version of the Oreo cookies. Furthermore, gluten free Oreo cookies hit the shelves at the beginning of 2021.
  • For the milk, you can use a plant-based one, my favorite being a blend of coconut and almond milk. Make sure that it’s unsweetened as the recipe is already sweet enough.
  • The whipped cream is a bit more difficult to properly replicate for a dairy free option. However, you can use the fat of a coconut milk can. To do so, refrigerate the can overnight, you’ll then be able to take out the coconut fat, and whip it the same way you would for a traditional whipped cream.
Keyword Iced Cappuccino, Oreo

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