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…