I didn’t even really mean to make a frappuccino.
It was quite the delish accident. And I don’t even know if this qualifies as a frappucchino. All I know is that it was the most glorious glass of icy, chocolatey coffee goodness I’m ever laid mouth on. It was freaking fabulous. I was floored. I like the letter F.
If you haven’t noticed already by the mediocre pictures, I took one sip of this and wanted to finish it so badly that I really didn’t care about snapping good pictures. I thought hey, I’ll just make another one tomorrow and photograph it then. Nope. You guys need this recipe now. Sorry I’m not sorry for these fugly frap pictures.
I got a fabulous iced coffee the other day and the food truck festival. After discovering that drinking the whole thing in one sitting results in me getting literally no sleep at night, I decided to be wise and only drink half. I poured the other half into an ice cube tray thinking I’d make some sort of coffee smoothie.
When I popped those babies out of the ice cube tray, the last thing I wanted was to blend them up with a banana. I didn’t want some weird fruity coffee drink. I wanted icy blended coffee. So I ended up randomly blending seven big coffee cubes with some unsweetened vanilla almond milk, a spoonful of cocoa powder, some liquid stevia drops and a squirt of local honey. OHMYGOD. I had never made a smoothie with such an amazing texture before. It was revolutionary.
I was like “Whaaaaaaaaaaaaa?!”
I’m all over those chocolatey bubble babes.
I don’t even want to try to guess how many calories and grams of sugar the Starbucks version of this has. All I know is that this version right here is downright delicious for a little handful of calories. I mean okay, let’s be real….it has some calories….but who’s counting? Surely not me! This is perfection on a hot day. It’s a must-make. Did I mention that I used the delicious local honey I got at the farmers market this weekend to sweeten this magical drink? Local raw honey > high fructose corn syrup. Yesssirrrrrreeeeeee.
Spoon some of that right into my mouth thankyouverymuch.
Cocoa Frappuccinos + Giveaway Winner
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 1x
- 3/4 cup unsweetened vanilla almond milk
- 7–10 large frozen coffee cubes
- 1 tbsp cocoa powder
- 1 tbsp honey (or agave or pure maple syrup)
- Stevia to taste (optional)
- Pour leftover iced coffee (or brewed coffee that has cooled) into an ice cube tray. Freeze overnight.
- Combine all ingredients in a blender and blend until smooth. Add more sweetener to taste if desired.
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In other news…thanks to everyone who entered the Simple Truth giveaway last week! The winner is Tabitha B. Congratulations! Email me your shipping info, por favor.