Last week was hot! It is only June 3rd and we have already seen a few heat waves here in Vancouver. So, I decided to try my hand at homemade healthy frappuccino recipe.
I ordered frappuccino at Starbucks I think once, looooooong time ago. Common sense always told me that amount of whipping cream and sweet taste can’t be less than 500 calories. Now when we go (occasionally because I do not like to support Starbucks of all GMOs, but it’s real life, and there is only Starbucks nearby my house, and I like to go for walks with kids) I just order iced Americano Misto with soy milk. It tastes good but I can make a better version at home by adding a few wholesome ingredients.
Last year I learnt to not dump my precious leftover organic coffee but rather freeze it in ice cube tray for making iced coffee during summer. In an effort to prevent our food from coming into contact with plastics, I just got Onyx stainless steel ice cube tray. Besides leftover coffee, I’m planning on freezing chopped fresh herbs from my garden in it. It’s only the plan because apparently I’m an excellent cook and as equally a shitty gardener!
It took me a Youtube video to realize how to use this ice cube tray. Is it because I’m a child of 80s or because I’m not Canadian?! In Ukraine making ice was simple: fill soup pot with water, place in a freezer and break with a knife. Sounds horrible, especially when I imagine us, 8 year olds, stabbing ice with a kitchen knife and here I’m terrified my 8 year old will cut his finger off chopping a salad.
So, you need to make coffee “ice” cubes first. I make a bunch at a time. Good coffee beans make good healthy frappuccino. Starbucks coffee tastes good, so don’t think you can get away with Folgers or Maxwell House. I’m sorry but that is not coffee. In Europe, we do know what good coffee is and it is definitely not Folgers. No offence but spend money on good organic coffee. I listed options in the recipe below.
You also need any milk – I like unsweetened almond milk and that is what I use in my cooking. A tablespoon or two of maple syrup or honey. A touch of vanilla extract.
And…coconut oil. It add creaminess and richness, which I think is a secret to the awesomeness of this Frappuccino. It turned out soooo good, Alex kept stalking me all day asking to make more. Because we all know Alex is helpless in the kitchen, however he is useful in so many other ways.
To make your healthy frappuccino recipe top notch, I used coconut whipped cream from this recipe. You can also make a chocolate syrup by melting chocolate chips with any milk. You can also add any other toppings or simply enjoy as it is, as that is what I do when I do not need to take pictures of my food and drinks.:)
- 5 coffee "ice" cubes
- 2/3 cup any milk (I used unsweetened almond)
- 1 tbsp coconut oil, solid*
- 1-2 tbsp maple syrup or raw honey
- 1/2 tsp pure vanilla extract
- Whipped coconut cream and chocolate syrup, for topping (optional)**
- Brew good quality strong coffee (I prefer organic like Ethical Bean, Kicking Horse, Trader Joe's, Level Ground or any other fair trade organic coffee), pour into a regular size ice cube tray (plastic or stainless steel) and freeze. I then transfer coffee "ice" cubes into a Ziploc bag and store in a freezer to make Frappuccino at any time.
- Add coffee "ice" cubes, milk, coconut oil, maple syrup and vanilla to a powerful blender and blend for a few minutes to make sure coconut oil gets blended (tiny pieces of solid coconut oil are fine). Pour into a glass, garnish with whipping cream and chocolate syrup if desired. Enjoy immediately.
*It would blend better if added in one chunk. **Whipped coconut cream recipe is here. I made chocolate sauce by melting chocolate chips in a microwave and adding almond milk to reach desired consistency.
Servings Per Recipe: 1
Amount Per Serving = 1 drink:
Total Fat: 15.7 g
Cholesterol: 0.0 mg
Sodium: 100.8 mg
Total Carbs: 14.1 g
Sugars: 11.9 g
Dietary Fiber: 0.7 g
Protein: 0.7 g
WW Points+: 5