When I started drinking coffee in high school, I loved Starbucks mocha frappuccinos. I stopped drinking the frappuccinos when I went vegan, because the frappuccino mix contained milk.
When I was experimenting with adding chocolate to my Greek Frappe, I ended up making something that reminded me of a Starbucks frappuccino. It's not blended, but the coldness and the chocolate and sweetened coffee flavor reminded me of a frappuccino.
The cacao nibs add a nice texture and subtle chocolate flavor. If you do not have cacao nibs, just substitute in some dark chocolate, like dark chocolate chips or a square of dark chocolate.
Recipe: Mocha Frappuccino?
For Coffee Part:
- 2 teaspoons instant coffee (I used Mount Hagen, decaf.)
- 2 teaspoons sugar
- 2 teaspoons hot water
Whisk until golden brown and creamy. I whisk by hand and it takes a few minutes.
For Milk Part:
- 3/4 cup water
- 2 tablespoons raw shelled sunflower seeds (or raw cashews, almonds, whatever you have)
- 1.5 teaspoons cacao nibs (sub chocolate chips or dark chocolate square)
- 1/2 teaspoon vanilla extract
Blend water and sunflower seeds until smooth. Strain with a fine mesh sieve. Add back to the blender with cacao nibs and vanilla extract. Blend again for a few seconds or so.
Put it all together:
Fill a glass 3/4 with ice. Add milk mixture, then coffee mixture. Stir with a straw or spoon and serve!
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