Frozen Coffee Vanilla Shake Recipe: Starbucks Frappuccino Style Drink. I love this coffee shake all year round.
It gives a little coffee buzz and of course you could also make it de-caf if you wish. This icy treat is reminiscent to everyone’s favorite Starbucks Frappuccino, but it is a heck of a lot cheaper and kinder to the waistline. You can make it in seconds at home and it’s got no sugar in it. My version has about 20 calories in 12 ounces versus 180 in the coffee shop version. Virtually no carbs in mine versus 36 grams derived from sugar in theirs. Nothing ever stops me from craving ice cream and frozen treats. I also did a quick video of this recipe if you want to check it out. Skinny Homemade Frappuccino Makes one 12 oz drink 1 heaping tablespoon Instant Coffee (regular or decaf)Splash of your favorite milk – dairy or non-dairySweetener to taste: I love my Stevia powder, English Toffee Sweetleaf stevia drops, and Vanilla Stevia drops these add no calories and rate 0% on the glycemic index.
Optional Additions Print This Recipe... Blender Notes: Vietnamese Iced Coffee Milkshake. Is it fall yet?
I understand people’s whole thing with summer…I get it. But honestly, I’m sweating. The air conditioner’s going. The bugs are out (and won’t leave). And I’m all bbq-ed out. I’m craving leather jackets, scarves and soup again. Really the only redeeming thing about summer is the ability to drink milkshakes 24-7. This one combines my current loves: coconut ice cream (vegan!) Vietnamese coffee. Who invented sweetened condensed milk?
If you wanna make this vegan, no biggie. So to do a little re-cap: super strong coffee, sweetened condensed milk, coconut ice cream and ice. Happy Freakin’ Weekend! Adrianna Vietnamese Iced Coffee Milkshake Print this recipe! Yields 1 milkshake 1/2 cup of strongly brewed coffee, cooled (or espresso) 3 scoops of coconut ice cream 3 tablespoons of sweetened condensed milk 1/2 handful of ice In a blender, add all of the ingredients and pulse for 30 seconds or until smooth. Tagged as: milkshake, sweetened condensed milk, vietnamese coffee. Perfect Iced Coffee. Iced coffee is my life.
When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. To say I couldn’t live without it is an understatement. It gives me the tools I need to cope.
Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. I start with a big ol’ container. Rip open a pound of ground coffee. Pour in the coffee. Hi, Julie!