It’s been a scorcher of a week here in Bath, which has given me a great excuse to indulge in one of my all-time favourite iced drinks… home-made frappuccinos 🙂
I adore iced coffee drinks but find I can’t tolerate the ones served in coffee houses. Even when they’re made with soya milk I find that they leave me feeling queasy. I’m guessing it’s their high sugar content that’s the culprit.
The great thing about making your own frappuccinos is that you can adjust the coffee and sweetener levels so that they suit your taste buds perfectly. As an added bonus, you’ll also save a small fortune. A coffee house frapp will set you back around £3, compared to less than 50p for the home-made version!
I don’t have an espresso machine, so I use my cafetiere (French Press) instead.
A pot of strong coffee is brewed and left on the side to cool. When cold, the coffee is poured into a large silicone ice cube tray and placed in the freezer overnight. Any leftover coffee gets stored in a jug in the refrigerator, then used to refill the ice cube tray the following day.
To make a frappuccino, seven coffee ice cubes (about a cup’s worth) are placed in the blender along with a cup of soya milk. I pulse it a few times to break up the ice, then blend on high speed until the ice cubes are completely incorporated. A little sweetener is added (I use about a teaspoon of maple syrup), then a couple more pulses to combine and it’s ready to serve.
As I pour the frappuccino into the glass it separates into these two wonderful layers… cool milky coffee on the bottom, with an ice-cream-like topping. It is totally lush!
Here’s a printable version of the recipe:
1 cup’s worth of coffee ice cubes (about 7 cubes)
1 cup of soya or almond milk (240 ml / 8 fl oz)
1 tsp maple syrup or other natural sweetener, to taste
1. Brew a jug of strong coffee using a cafetiere (French Press). Leave to cool. When cold, pour the coffee into a large ice cube tray and place in the freezer. Any leftover coffee can be stored in the fridge for up to 3 days and used for iced coffees or to replenish the ice cube tray.
2. To make the frappuccino, place around 7 coffee ice cubes in a blender along with a cup of milk. Pulse a few times to break up the ice, then blend on high speed until the ice is fully incorporated. Add syrup, to taste, and pulse a few more times to combine. Serve immediately in cool glasses.
Products I used in this recipe:
Alpro UHT Soya Milk
Clarks Original Maple Syrup
Bar Originale Large 32-Hole Silicone Ice Tray with Hard Plastic Carry Case (N.B. this is the 3rd silicone ice cube tray that’s warped in my dishwasher. In future, I’ll always wash my silicone trays by hand, even if they say “dishwasher safe”!
Bodum 1928 Chambord Coffee Maker Stainless Steel 8 Cup 1.0lt
Philips Blender with Pulse and Ice Crush
I hope you enjoy this frappuccino as much as we do!
Have a great weekend everyone ♥ xx
What’s your favourite cooling drink? As well as the frapp, I’m loving lime-based drinks at the moment. They’re so refreshing!
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11 thoughts on “Frappuccino (Dairy-free, Sugar-free, Low Calorie)”
I love how simple this recipe is! Frappuccinos were my favorite drinks from Starbucks. Unfortunately, I’m semi-allergic to espresso now, but I’ll still bookmark this recipe just in case I grow out of it. 😉
Hi Olivia! That’s a shame that you’re having to miss out on your favourite Starbucks drink at the moment. I stopped being able to tolerate the coffee shop frappuccinos too, but I think that sugar is the culprit rather than the espresso. Is it all types of ground coffee that you’re unable to tolerate? Does decaffeinated affect you too?
It’s pretty much all coffee, but it isn’t the caffeine that’s the problem. I think it’s the oils that come off the beans when they’re roasting. I have nut allergies, so it’s probably along the same lines.
This is a fantastic idea, Sharon. I love it!
Thanks Nikki ♥ I must admit I’m a bit addicted to them at the moment. I was gutted one day to find out that I’d run out of coffee ice cubes, so now I keep a jug of coffee in the fridge to top up my ice cube tray. That way I never run out 😀 (definitely the symptoms of an addict lol!)
I read somewhere that a single Starbucks frappuccino has 50g of sugar in it! Yikes! I actually don’t even like coffee but maybe I would like it iced and milky. Yours certainly looks tasty 🙂
Oh my gosh that is a serious amount of sugar (7 teaspoons???) No wonder they made my stomach race! I bet most people wouldn’t realise just how much sugar they contained :/
This frappuccino is milky and icey with only a hint of coffee, but if you don’t like coffee I would suggest sticking to fruit frappes or raw chocolate frappes. They’re far healthier 😉
u are amazing sharon! this is the perfect summer drink!!!! omg
Hey Alexia! SO good to hear from you! ♥
How are you doing? Are you in Austria at the moment? xx
It looks amazing!
Great for this weather! Love your straws too!