A quick and easy way to bring your favorite ice cold vegan frappuccino home! 4 ingredients and low fat make this a drink you can’t refuse!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Who likes saving money? Who likes making delicious fancy drinks at home that are low fat, quick and easy, only 4 ingredients and super tasty? Oh you?! Then you’ve come to the right place because this homemade vegan frappuccino is your new favorite way to wake up in the morning!
Spring and summer are quickly taking over and nice cold morning wakeups are IN. Move over boring coffee, there’s a new drink in town. And I bet it can be made faster than you can brew a pot of coffee. Plus, it has toasted marshmallows. So there’s that.
So what’s the secret to this frosty beverage?
Silk’s NEW Rich Dark Chocolate and Walnut Nutchello! (this milk has been discontinued) Chocolate dairy free milk! It looks totally naughty right? Nope. In one cup, this vegan frappuccino is low in fat and lower in sugar than the typical coffee shop version.
The key is the frozen chocolate milk cubes, it gives it the creaminess you don’t get when using water based cubes. That way you are only getting that delicious flavor from the beverage and not watering it down with ice.
It’s really simple:
Freeze, throw cubes in the blender with 3 other ingredients and blend. You can get fancy like I did and top with whipped topping, chocolate sauce and toasted marshmallows, but you don’t have to.
You’re missing out if you don’t, but I’m sure your taste buds will forgive you eventually. Not really. So just make it.
- 18 ice cubes made from chocolate dairy free milk , about 1 cup plus 2 tablespoons
- 3/4 cup unsweetened Cashew or Coconut milk or canned light coconut milk
- 1 teaspoon vanilla bean powder or vanilla extract
- 3 teaspoons finely ground espresso
- Melted chocolate drizzle melt your favorite chocolate
- Coco whip use this recipe or buy So Delicious Coco Whip
- Toasted marshmallows see note
Place frozen chocolate milk cubes, cashew/coconut milk, espresso and vanilla in a blender and blend! Use the tamper if you went low on the milk to get things moving. Top with desired toppings and try not to dive in face first.
- You can use more or less espresso to fit your desired taste. You can also use more or less milk depending on how thick you want it.
- Use a creamy milk for the ultimate creamy flavor, I tried it with both cashew and light canned coconut milk.
Tips to prep ahead:
- Freeze chocolate milk ice cubes.
- Toast marshmallows by holding them in tongs and using a lighter or stove burner slowly roast until brown.
- Nutritional Information is not including the optional toppings
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Becky says
I am having trouble finding the Nutcello. Looked on Silk website and dont see it. I live in Los Angeles. Any suggestions? Does Whole Foods usually carry it? If so, what department? Refridgerated section or no? Thanks
veggiesdontbite says
Hi Becky! Thank you so much for letting me know. I did some research and it looks like it was discontinued. I tried to update the recipe best I could for now, but I will have to put it on my list to eventually redo. But try it how I fixed it! Let me know if it works.
Emily Kemp says
Wow this looks amazing, I’d have no problem getting up in the morning if this was waiting for me!
Joann says
This looks delicious! Just a reminder to vegans, marshmellows sold in supermakets generally aren’t vegan, Make sure to check the labels as most contain gelatin which is an animal product.
The nutchello is on sale this week at my local supermarket. Now I just need to find room for it in my refrigerator! 😉
veggiesdontbite says
Yes, but began marshmallows are becoming easier and easier to find! I heard trader joes now carries them too!! Thank you so much. Hope you enjoy it! Score on the sale!!