Java Chip Frappuccino Recipe
By Peanut Palate
2-3 tsp instant coffee powder Start with 1.5, add more if desired
¾ cup cashew milk
3 tbsp cocoa powder I used hot chocolate powder so there was more sugar added in. You might want to add more sweetener.
8 coconut milk ice cubes Take a regular-sized rectangular ice cube tray and freeze canned coconut milk instead of water in it
1-2 tbsp sweetener Start with 1 tbsp sweetener (eg. coconut sugar) and add more as desired
2 tbsp mini chocolate chips
Vegan whipped cream and chocolate chips on top, optional
1Blend together the first 5 ingredients until there are no chunks remaining.
2Pulse in the chocolate chips – you don't want them to be completely unnoticed. There should be tiny pieces of it through the drink.
3Serve it right away! Top with vegan whipped cream or other toppings as desired.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.