Have you ever had a vanilla frappucino from Starbucks? Apparently people go cray-cray over them.
As you may or may not well know, and as my family can tell you, I am chocolate-blooded through and through. It would go against my nature to deliberately pay for a drink from Starbucks that didn’t have chocolate in it. Okay, maybe I’d make an exception for caramel, but the line ends there.
This is a beautiful, easy, (not to mention c.h.e.a.p) use for that lovely cashew milk I made a few days ago. If you don’t have the time to make some, no worries! Just increase the vanilla bean seeds or vanilla extract and use whatever milk you have on hand.
Here’s to September Summer days!
Vanilla Bean Frappucino
1 c. vanilla bean cashew milk (or use whatever milk you please)
4 t. (1 T + 1 t.) vanilla extract
1 1/2 c. cold coffee
2 c. ice
1 T. maple syrup or preferred liquid sweetener
vanilla seeds, optional
Add all ingredients to a blender. Blend until smooth. Add more ice, if desired.