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

→ Garnish

10 - Additional vanilla bean seeds or ground cinnamon, optional

# How To:

01 - Open the chilled coconut milk can and carefully scoop the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract, then 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, approximately 45 to 60 seconds.

03 - Divide the frappuccino mixture evenly between two serving glasses. Top each glass generously with coconut whipped cream. Garnish with additional vanilla bean seeds or a light sprinkle of ground cinnamon if desired.

# Expert Tips:

01 -

You'll save money while drinking something that tastes more sophisticated than the coffeehouse version.
Real vanilla bean gives you tiny specks of authentic flavor instead of that flat vanilla extract taste.
Coconut whipped cream is so easy to make and feels like an indulgent secret that's actually dairy-free.

02 -

Don't skip chilling the coconut milk overnight—using it straight from the pantry will give you a thin liquid instead of cream that whips up.
If your vanilla bean is dry or hard to scrape, soak it in a tiny bit of warm water for five minutes and it becomes pliable and easy to work with.

03 -