Paleo Vanilla Bean Frappuccino
I feel like I’ve been missing out on these for so long. Unnecessarily.
I don’t drink coffee. Like, ever. Because of this, I didn’t think Starbucks ever had a place in my life. Sure, I’ve had their hot chocolate a few times and a cupcake once, but neither impressed me much. Especially for how expensive they were.
Then a very good friend informed me that their vanilla bean frappuccino didn’t have coffee in it. And that it was pretty amazing with a dash of cinnamon on top.
The next day I texted Steve when he got off and he brought one home.
Delicious. Like super-duper delicious. But also super-duper sweet.
I loved the idea of them though, so I decided to make my own naturally-sweetened, dairy-free version. (That doesn’t cost $5 a cup.)
I created a base, froze half of the base into ice cubes and stored the rest in the fridge. When I was ready for one, I blended the cubes with the liquid base and made a half-frozen drink that has the same consistency of an A&W Root Beer Freeze. (Seriously, have you ever had one of those? To die for.)
The good news is that you can keep a big supply of cubes in the fridge and whip up some liquid mixture whenever you want a frappuccino.
The bad news is you’re out of luck for a few hours if you don’t have a supply of cubes.
Don’t run out of cubes.
Yield: Serves 2-3 Prep Time: 10 minutes Total Time: 10 minutes prep + freezing time Equipment: An ice cube tray, for freezing. from Perry’s PlatePaleo Vanilla Bean Frappuccino
Ingredients:
Directions:
Nat’s Notes:
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Love this!
ooooh, I love the sound of this Natalie!
Ha! Now you can join the big kids and talk about frappuccinos. I didn’t like coffee until I was in my 40’s. Now I love it! But I don’t have to have coffee in my frappuccinos, I say hastily, because this looks super drinkable to me.
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