Iced Vanilla Bean Frappuccino

# Ingredient List:

→ Coffee Base

01 - 1 cup strong brewed coffee, cooled

02 - 1 cup unsweetened almond milk

03 - 1½ tablespoons pure maple syrup

04 - ½ vanilla bean, seeds scraped or 1½ teaspoons pure vanilla extract

05 - 2 cups ice cubes

→ Coconut Whipped Cream

06 - 1 can (13.5 ounces) full-fat coconut milk, chilled overnight

07 - 1 tablespoon powdered sugar

08 - ½ teaspoon pure vanilla extract

→ Topping

09 - Pinch of vanilla bean powder or grated dark chocolate

# How to Make:

01 - Scoop the solid coconut cream from the chilled can into a mixing bowl, reserving liquid for other uses. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy. Refrigerate until needed.

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

03 - Pour the blended frappuccino into two tall glasses. Top generously with coconut whipped cream.

04 - Add a pinch of vanilla bean powder or grated dark chocolate if desired. Serve immediately with a straw.

# Expert Tips:

01 -

You get that café-quality drink without the markup or the guilt of single-use cups.
Real vanilla bean makes this taste genuinely different from anything store-bought, and your kitchen will smell incredible while you're making it.

02 -

Shaking the coconut milk can before opening ruins everything—the solids need to stay separated to whip properly, so resist the urge.
If your whipped cream turns grainy instead of fluffy, you've either used coconut milk that wasn't cold enough or whipped it past the point of return; start fresh and watch it closely this time.

03 -