I’m not really a coffee drinker. I don’t think those fluffy drinks from the local coffee hangout that have more sugar and fat than coffee really qualify. However, I do like those frosty treats on a hot day! Unfortunately, I’m really sensitive to caffeine so I can only have them before noon. For the health of my waistline and my pocketbook, I also thought it might be nice to come up with a home version for myself that is good with or without the coffee. I like to mix up some good quality cocoa powder with some hot water and Agave nectar and add it to some unsweetened almond milk and make it even more almond-y with a bit of almond extract. If I’m needing bit of a lift, I dissolve some instant espresso powder with the cocoa powder. I’m sure decaffeinated coffee would also work, but I haven’t found it in an instant form that I really like. I then whip the liquid thoroughly in the blender with a handful of ice cubes until it’s thick and frosty, but not so thick that I can’t get it through the straw.
Skinny Chocolate Almond Frappe
1 Tbsp. hot water
1 Tbsp. cocoa powder
1 1/2 tsp. instant espresso powder (optional)
1-2 Tbsp. Agave Nectar or liquid sweetener of choice
1/2 cup unsweetened vanilla almond milk
1/4 tsp almond extract
Mix the hot water, cocoa powder, espresso powder (if using) and liquid sweetener together in a small dish to form a thick syrup. Add the syrup to the almond milk and stir well. Stir in the almond extract.
Pour the liquid into a blender and add 6-10 ice cubes. Whip well until the mixture is thick and smooth. If it’s too thick or too thin, add either more almond milk or another ice cube or two to correct the texture.
Pour into a frosty glass and enjoy!
Note: Because this is made with lower fat ingredients, some separation may occur if you let it sit. Just stir it up again to combine if this happens. For a creamier drink, a couple of tablespoons of non-dairy creamer may be added to the almond milk mixture.
Use 1/8 tsp. pepermint extract in place of the almond extract for a minty frappe.
Use coconut milk or a higher fat cow’s milk for a creamier (and more caloric) frappe.
Use 1 banana, peeled and cut into chunks and frozen, in place of the ice cubes for a more nutritious frappe.