Happy Frappuccino Friday once again! I’ve been really enjoying these end-0f-the-week treats, and I hope you have been too. So far, we’ve indulged in Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée, Green Tea Cream, Chai Crème and Double Chocolate Chip. That’s quite a list!
Today, I bring you another one of my favourite flavours: Cinnamon Dolce. This sweet and creamy beverage is a simple blend of bold, dark-roasted coffee, coconut milk and ice, but the flavour is heightened with ground cinnamon and Medjool dates, then it’s topped with heavenly coconut whipped cream and a sprinkle of cinnamon.
We’re now more than halfway through the season of frosty frappuccinos! So far, as part of our Frappuccino Fridays theme, Lisa and I have shared Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée and Green Tea Cream.
Today, I’ve created one of my all-time favourite flavours: Chai. There’s just something about that aromatic concoction of black tea infused with the exotic flavours of cardamom, cinnamon and black pepper that I love, but unfortunately Starbucks uses Tazo chai latte concentrate in their frappuccinos, which contains honey. So, if you want to enjoy the sweet and spicy taste of a chai frappuccino this summer, I recommend trying out this icy take on the traditional beverage. It’s spicy, sweet and milky—just like the Stabucks wallahs make it, only simpler and better.
To make this version, I simply steeped chai spice black tea bags in almond milk and then blended it with ice, dates and cinnamon (because I’m in love with cinnamon) to create that sweet, frothy goodness. You can use your favourite chia tea blend, but the spicier the better (I used Stash brand) Then, pour it into a tall glass—or a tea cup for the traditional experience–and top with coconut whipped cream and a dash of cinnamon.
This new slaw recipe with its tangy cashew curry mayo dressing is one of my to-go recipes for summer. It’s super easy to make, lightly creamy, colourful and flavourful all in one, and ready to serve a crowd as a summer BBQ side dish. I enjoyed it as is but it would also be phenomenal piled on top of a veggie burger or accompanied by grilled corn and sweet potatoes.
Welcome to week 4 of Frappuccino Fridays! In the last three weeks, we’ve sipped on incredible flavours like Java Chip, Caramel Brulée and Peppermint Mocha. With this kind of menu, I’m thinking Lisa and I could rival any Starbucks in town.
Today’s blended beverage combines cold coffee and ice with a mix of hazelnut sources (hazelnut milk, butter and extract) to create a frosty-cold hazelnut heaven. Starbucks’ traditional version also includes a hazelnut drizzle, but I opted for crunchy hazelnuts on top of a bed of fluffy coconut whipped cream instead.
Welcome to the second installment of Frappuccino Fridays! If you haven’t yet heard, I’ve teamed up with my culinary soul sister, Lisa, for this new series, which will feature our own veganized versions of Starbucks frappuccinos. We’ll be posting a new homemade frappuccino recipe every Friday all summer long!
Lisa and I will be alternating back and forth each week, so be sure to check back as we recreate all those tempting items on the Starbucks menu. Think Peppermint Mocha, Cinnamon Dolce, Chai Crème and Pumpkin Spice—minus the unidentifiable ingredients and chemical sweeteners.
Last Friday, Lisa shared her version of the Java Chip. Today, I bring you Caramel Brulée. This delectable treat is Starbucks’ most popular blended beverage, and it’s not hard to see why. This frappuccino flavour is bold but easy-drinking. The homemade caramel sauce and sweet Medjool dates lend a distinct buttery sweetness, and the fluffy swirl of coconut whipped cream adds just the right touch of decadence. This drink most definitely shouts “indulge yourself.” Enjoy!