# What You Need:
→ Frappuccino
01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk or plant-based milk alternative
03 - 1.5 cups ice cubes
04 - 3 tablespoons pure maple syrup or agave syrup
05 - 1 vanilla bean, seeds scraped, or 2 teaspoons pure vanilla extract
06 - Pinch of sea salt
→ Coconut Whipped Cream
07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 0.5 teaspoon vanilla extract
→ Optional Garnish
10 - Extra vanilla bean seeds or ground cinnamon
# How-To Steps:
01 - Open the chilled can of coconut milk and scoop out the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract. Whip using a hand mixer or whisk until light and fluffy, approximately 2-3 minutes. Refrigerate until ready to assemble.
02 - In a blender, combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and a pinch of sea salt. Blend on high speed until smooth and frothy, approximately 45-60 seconds.
03 - Pour the blended frappuccino evenly between two glasses. Top each serving generously with prepared coconut whipped cream. Garnish with additional vanilla bean seeds or a light sprinkle of ground cinnamon if desired.
