Iced Vanilla Bean Frappuccino

# What You’ll Need:

→ Frappuccino

01 - 1 cup strong brewed coffee, cooled

02 - 1 cup unsweetened almond milk or plant-based milk alternative

03 - 1.5 cups ice cubes

04 - 3 tablespoons pure maple syrup or agave syrup

05 - 1 vanilla bean with seeds scraped or 2 teaspoons pure vanilla extract

06 - Pinch of sea salt

→ Coconut Whipped Cream

07 - 1 can full-fat coconut milk, chilled overnight

08 - 2 tablespoons powdered sugar

09 - 0.5 teaspoon vanilla extract

→ Optional Garnish

10 - Extra vanilla bean seeds or ground cinnamon

# Steps:

01 - Open the chilled coconut milk can and scoop the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy. Refrigerate until assembly.

02 - Combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt in a blender. Blend on high speed until smooth and frothy.

03 - Divide the blended frappuccino evenly between two glasses. Top generously with coconut whipped cream. Garnish with additional vanilla bean seeds or cinnamon if desired.

# Expert Advice:

01 -

You get that creamy, indulgent coffeehouse texture without leaving your kitchen or spending eight dollars a cup.
The coconut whipped cream is so ridiculously easy and genuinely tastes better than anything from a can.
Real vanilla bean makes this feel fancy but the whole thing comes together in the time it takes to scroll through your phone.

02 -

If your coconut milk doesn't separate enough overnight, it means your can wasn't the full-fat version or it got too warm; stick to brands like Thai Kitchen or Aroy-D where the separation is guaranteed.
Blending with warm coffee instead of cooled coffee melts all your ice immediately and you end up with warm, watery disappointment instead of a proper frappuccino.

03 -