Starbucks Green Tea Frappuccino Recipe Recipe
By Peanut Palate
👩🍳Cook Time: 10 mins
10 tbsp full-fat canned coconut milk not carton!
1 cup oat milk
¼ cup 100% pure maple syrup
1 tsp vanilla extract
1½ tbsp matcha powder
vegan whipped cream optional
1To make the coconut milk ice cubes, take a standard 16-cube rectangular ice cube tray and pour the canned coconut milk to make 10 cubes (about 1 tablespoon per tray). Make sure to thoroughly shake the can before using. Place this in the freezer.
2Wait 8 hours or until the cubes are frozen solid.
3Once the cubes are ready, add these to a high speed blender along with the rest of the ingredients (except the whipped cream).
4Blend until smooth.
5Pour into a glass and top with vegan whipped cream (optional, but totally needed for a frappuccino)!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
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.
Earth of Maria
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.