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.
- 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.
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.