Skinny Vanilla Bean Frappuccino (Print Version)

A creamy, light vanilla bean frappuccino made with almond milk and espresso served chilled.

# What You'll Need:

→ Base

01 - 1 1/2 cups unsweetened almond milk
02 - 1 cup ice cubes
03 - 1/2 teaspoon vanilla bean paste
04 - 2 teaspoons instant espresso powder
05 - 1 to 2 tablespoons maple syrup

→ Optional Toppings

06 - Light whipped topping, dairy-free or regular
07 - Vanilla bean seeds or ground cinnamon

# How to Make It:

01 - Add almond milk, ice cubes, vanilla bean paste, instant espresso powder, and maple syrup to blender.
02 - Blend on high speed for 30 to 45 seconds until mixture is smooth and frothy.
03 - Taste the frappuccino and add additional sweetener if needed.
04 - Divide frappuccino evenly between two tall glasses.
05 - Add light whipped topping and sprinkle vanilla bean seeds or cinnamon if desired. Serve immediately.

# Additional Tips::

01 -
  • It tastes genuinely fancy and café-quality despite being dairy-free and low in calories, which feels like you're getting away with something.
  • The real vanilla bean makes all the difference—it's not that artificial sweetness, just pure vanilla flavor that makes your taste buds wake up.
  • Takes five minutes from craving to sipping, so it fits perfectly into rushed mornings or lazy afternoons without any fuss.
02 -
  • Don't skip the real vanilla bean paste—the difference between this and vanilla extract is genuinely noticeable, and it's what makes this drink feel special instead of just cold coffee.
  • If your blender seems to be struggling or the drink isn't getting creamy, it usually means your ice is too wet or your almond milk is old; fresh ingredients make a real difference in the final texture.
03 -
  • The secret to a truly creamy frappuccino is using barista-style almond milk and making sure your vanilla bean paste is actually dissolved, not just floating around in frozen chunks.
  • If you find the drink is too icy or grainy, it usually means you blended too long or your ice was too old; fresh ice and a shorter blend time fix it completely.
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