Starbucks Mocha Frappuccino Recipe Recipe
By Peanut Palate
👩🍳Cook Time: 10 mins
For the Mocha Frappuccino
3-4 tbsp liquid sweetener eg. 100% pure maple syrup
1 cup oat milk
2 tsp instant coffee granules
12 coconut milk ice cubes an ice cube is 1-2 tbsp, depending on your tray size. add more as needed for texture
¼ cup cacao powder
1 tsp vanilla extract
For the Topping
vegan whipped cream optional
1Freeze the coconut milk ice cubes by shaking the can of coconut milk, then pouring it into an ice cube tray and freezing for 8 hours (or until frozen solid).
2Remove the ice cubes from the freezer and pop them out to get 12. Blend these, along with the rest of the frappe ingredients, in a high speed blender.
3Once it is creamy, pour it into a cup.
4Top with vegan whipped cream and drink right away!
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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.
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.