I Miss My Frappucino!

I used to be a regular frou-frou coffee drinker before I had my son.  In summer I really loved the Starbucks Frappacinos.  Since going dairy-free, they are out.  *sad face*

I got a craving the other day and set out to create a dairy-free replica.  I think I came really close! This recipe can also be used to make coffee ice cream, freezie pops and even a mocha whipped topping!

Dairy-Free Copycat Frappucino

1 (13.5 oz) can coconut milk
2 tsp vanilla bean paste
2 tsp instant espresso powder
1/4-1/2 cup maple syrup

Mix all of these in a blender (or with an immersion blender as I did) and chill.

Top with coconut milk whipped “cream” if desired.

I filled my ISI mini-whip with this stuff and made mocha whipped topping with it.  Mmm…
And poured some into popsicle molds for some grown-up frozen treats.  Yummy…

Frapp 001

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