This vegan mocha frappuccino is creamy, chocolatey, ice-cold coffee goodness! With ice and a few vegan staples, you are only minutes away from this treat! Here is what you need to make it:
Add the non-dairy milk and vanilla to your blender jar. I prefer Silk Vanilla Soymilk, but any non-dairy milk should work:
Then, add the instant coffee, sugar, cocoa, and salt. I like a medium amount of coffee, but you can make it as mild or strong as you like.
Blend on high speed until everything is well combined:
Add the ice cubes:
Blend again until all the ice is finely crushed:
Pour into glasses and serve immediately. The Frappuccino is wonderful by itself, but even better with whipped topping and chocolate syrup!
Vegan Mocha Frappuccino
This vegan, ice-cold, creamy mocha goodness is ready in just a few minutes!
Ingredients
- 480 g (2 c) Vanilla Silk Soymilk
- 5.0 g (1 tsp) Vanilla Extract
- 175 g (1 7/8 c) Vegan Sugar
- 30 g (1/3 c) Unsweetened Cocoa
- 5.6 g (1 TBS) Dutch Cocoa
- 2.4 g (3/8 tsp) Salt
- 7.5 g (5 tsp) Instant Coffee Granules
- 480 g (4 c) Ice Cubes
Instructions
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Add the non-dairy milk and vanilla to your blender jar. I prefer Silk Vanilla Soymilk, but any non-dairy milk should work.
-
Then, add the instant coffee, sugar, cocoa, and salt. I like a medium amount of coffee, but use the amount you like. Six grams (4 tsp) will give a mild coffee flavor and nine grams (2 TBS) will be pretty strong.
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Blend on high speed until everything is well combined.
-
Add the ice cubes and blend again until all the ice is finely crushed.
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Pour into glasses and serve immediately. The Frappuccino is wonderful by itself, but even better with whipped topping and chocolate syrup!