Description
A refreshing and indulgent Iced Vanilla Bean Frappuccino, perfect for summer days, blending creamy coconut milk and strong coffee with a touch of vanilla.
Ingredients
Scale
- 1 cup strong brewed coffee, cooled
- 1 cup unsweetened almond milk
- 1½ tablespoons pure maple syrup
- ½ vanilla bean, seeds scraped, or 1½ teaspoons pure vanilla extract
- 2 cups ice cubes
- 1 can (14 ounces) full-fat coconut milk, chilled overnight
- 1 tablespoon powdered sugar, optional
- ½ teaspoon pure vanilla extract
- Pinch of vanilla bean powder or grated dark chocolate, optional
Instructions
- Whip the Coconut Cream: Open the chilled coconut milk can and scoop out the solidified cream into a mixing bowl. Reserve any liquid for another use. Add powdered sugar and vanilla extract. Use a hand mixer to whip until light and fluffy. Refrigerate while preparing the frappuccino.
- Blend the Coffee Mixture: In your blender, combine cooled coffee, almond milk, maple syrup, and vanilla bean seeds or extract with ice. Blend until smooth and frothy.
- Assemble the Frappuccino: Pour the mixture into tall glasses and top with coconut whipped cream. Optionally, add a pinch of vanilla bean powder or grated dark chocolate on top.
- Serve and Enjoy: Enjoy immediately while textures are at their best.
Notes
For best results, chill coconut milk overnight and ensure coffee is cooled before blending.
Nutrition
- Serving Size: 1 drink
- Calories: 330
- Sugar: 15g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg