Skinny Vanilla Bean Frappuccino (Printer View)

A light and creamy blended vanilla coffee with almond milk and a touch of maple syrup for sweetness.

# What you'll need:

→ Base

01 - 1.5 cups unsweetened almond milk
02 - 1 cup ice cubes
03 - 0.5 teaspoon vanilla bean paste or seeds from 0.5 vanilla bean
04 - 2 teaspoons instant espresso powder or instant coffee
05 - 1 to 2 tablespoons maple syrup or preferred sweetener to taste

→ Optional Toppings

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

# Method:

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 for approximately 30 to 45 seconds
03 - Taste and adjust sweetness to preference by adding additional sweetener as needed
04 - Divide frappuccino evenly between two tall glasses
05 - Top with light whipped topping and sprinkle vanilla bean seeds or ground cinnamon if desired, then serve immediately

# Expert Advice:

01 -
  • It takes five minutes from craving to sipping, which means you'll actually make it instead of ordering out.
  • Real vanilla bean paste transforms this from ordinary coffee into something that feels genuinely luxurious.
  • The almond milk keeps it light and creamy without that heavy dairy aftertaste.
  • Low enough in calories that you can enjoy it guilt-free on a warm day.
02 -
  • Using regular sweetened almond milk will throw off your calorie count and make this cloyingly sweet—unsweetened is non-negotiable here.
  • The difference between thirty seconds and one minute of blending is the difference between silky and separated—watch that timer.
03 -
  • Freeze almond milk in ice cube trays the night before so your drink stays cold without diluting as it melts.
  • If you're making these for guests, blend the base ahead of time and add ice only when you're ready to serve—it stays smooth longer this way.
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