Java Chip Frappuccino

Java Chip Frappuccino

I was a happy gal earlier this year when Starbucks switched up their frappuccino recipe to make the frosty beverages more “customizable.” They now let you choose your milk, how many shots of coffee you want, if you want extra espresso, sweetened or sugarfree syrup, and basically anything you can think of to make a yummy frappuccino. For vegans, this means we can now treat ourselves to a special five dollar coffee. I am on board with this. There are still certain ingredients you have to steer clear of though, and I am reposting a comment from quarrygirl from a Starbucks barista who breaks it down:

“Vegan–Coffee base, Creme base, Mocha, vanilla bean powder, matcha (green tea) powder, all of our syrups
Not Vegan–Light base, chocolate chips, white mocha, and the majority of our seasonal flavors we get since they are *sauces* (like pumpkin spice, caramel brulee, etc.)”

So this is awesome, except for the five dollar part. I made my own java chip frappuccino before work yesterday and it was so good I finished everything in the blender. Here’s the recipe:

Vegan Java Chip Frappuccino

Ingredients: (makes two large frappuccinos)

  • 4 cups of coffee, chilled in refrigerator at least 2 hours
  • 3 cups of ice
  • 1/8 cup sugar (or agave nectar)
  • 1/4 cup Silk chocolate soymilk
  • 1/4 cup Sunspire or Ghirardelli  vegan chocolate chips
  • 1 cup coconut milk

Directions: Blend on high until ice is crushed and chocolate chips are minced. Enjoy!

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