Like many people, my coffee habit started with frappuccinos. I used to hate coffee, but I loved frappuccinos, because they are basically like coffee milkshakes… Then I slowly started drinking drinks that were less sugar, and more coffee, until I became a coffee addict. I still like frappuccinos though, and when I went vegan I really missed them. Last year Starbucks launched their new frappuccino, which can be made vegan with soya milk, but prior to that there wasn’t a vegan frap option. So, during those difficult years without a vegan frappuccino option at Starbucks, I invented my own — which, by chance, is good for you!
Healthy Mocha Frappuccino
Makes one (“tall” size) serving
- 2 sliced frozen bananas
- 1 cup milk of choice (I tend to use soya, but use your favourite)
- 1 tbsp cocoa powder
- 2 tsp instant coffee, or 1 shot of espresso
- agave (optional)
- other frozen fruit (optional)
Blend all ingredients in a blender.
It’s not as sweet as a frappuccino, but you could make it sweeter by adding agave (I don’t usually though). It’s really creamy (creamier than a Starbucks frap) because of the banana, and it has a slight banana flavour (but that’s a good thing, right?!). You can also add frozen strawberries or raspberries (or other frozen fruit) if you want a strawberry mocha frappuccino. Or, if you want to take it down a less healthy route, you could add a flavoured syrup, like caramel or Irish creme (Sweetbird do vegan syrups, and most Monin syrups are vegan too).