Skinny Vanilla Bean Frappuccino (Print Version)

Enjoy a creamy vanilla and almond blended coffee with espresso and maple syrup in minutes.

# What You'll Need:

→ Base

01 - 1 1/2 cups unsweetened almond milk
02 - 1 cup ice cubes
03 - 1/2 teaspoon vanilla bean paste or seeds from 1/2 vanilla bean
04 - 2 teaspoons instant espresso powder or instant coffee
05 - 1 to 2 tablespoons maple syrup or preferred sweetener

→ Optional Toppings

06 - Light whipped topping, dairy-free or regular
07 - Additional vanilla bean seeds or ground cinnamon

# How-To Steps:

01 - Add almond milk, ice cubes, vanilla bean paste, instant espresso powder, and maple syrup to blender.
02 - Blend on high speed until smooth and frothy, approximately 30 to 45 seconds.
03 - Taste the mixture and add additional sweetener if needed.
04 - Pour into two tall glasses and top with whipped topping and vanilla seeds or cinnamon if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in just 5 minutes with minimal effort
  • Dairy-free and low calorie without sacrificing flavor
  • Features real vanilla bean for authentic taste
  • Easily customizable to your sweetness preference
  • Perfect for hot days or as an afternoon energy boost
02 -
  • Use frozen almond milk ice cubes instead of regular ice for extra creaminess without dilution
  • Pre-chill your glasses in the freezer for 10 minutes before serving
  • Blend in stages if your blender struggles with ice, pausing to redistribute ingredients
  • Store vanilla bean paste in the refrigerator after opening to preserve its aromatic oils
  • Double the recipe and freeze half in ice cube trays for quick frappuccinos later
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