Skinny Vanilla Bean Frappuccino (Printable Version)

A creamy vanilla bean and almond milk blend for a light, refreshing drink.

# Ingredient List:

→ Base

01 - 1.5 cups unsweetened almond milk
02 - 1 cup ice cubes
03 - 0.5 teaspoon vanilla bean paste or seeds from 0.5 vanilla bean
04 - 2 teaspoons instant espresso powder or instant coffee
05 - 1 to 2 tablespoons maple syrup or preferred sweetener

→ Optional Toppings

06 - Light whipped topping dairy-free or regular
07 - Additional vanilla bean seeds or ground cinnamon

# Step-by-Step Instructions:

01 - Add almond milk, ice cubes, vanilla bean paste, instant espresso powder, and maple syrup to blender
02 - Process on high speed until smooth and frothy, approximately 30 to 45 seconds
03 - Taste and modify sweetness level as needed
04 - Distribute evenly between two tall glasses
05 - Top with light whipped topping and vanilla bean seeds or cinnamon if desired, serve immediately

# Expert Advice:

01 -
  • Ready in just 5 minutes with no cooking required
  • Dairy-free and low-calorie, perfect for guilt-free indulgence
  • Features real vanilla bean for authentic, rich flavor
  • Easily customizable with your preferred sweetener and toppings
  • Costs a fraction of what you'd pay at a coffeehouse
02 -
  • Freeze almond milk in ice cube trays the night before for an even creamier consistency without dilution
  • Add a pinch of sea salt to enhance the vanilla and coffee flavors
  • Store leftover vanilla bean paste in an airtight container in the refrigerator for up to 6 months
  • For the frothiest results, blend in short pulses first, then switch to continuous high speed
  • Double the recipe and freeze half in ice pop molds for a frozen coffee treat later
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