Vanilla Bean Frappuccinos

A dear friend and I have been talk­ing about Star­bucks, and gen­er­ally how we can’t afford it. It is really true. Even if you can afford $4.00 for a cup of bean water and foamy milk, going too often is a rot­ten waste of money! This is of course com­ing from a Star­bucks guru (we love Star­bucks). I’m a shaken tea addict.

So she started dig­ging around for some good cof­fee recipes and sent them to me to mess around with. This after­noon, Mom and I decided that we needed a lit­tle perk, so I dug out the Vanilla Bean Frap­puc­cino recipe :)

Vanilla Bean Frappuccino
I only changed a cou­ple of things in the recipe. I decreased the amount of sugar, added more ice cream and added vanilla extract too. This is pretty basic, throw the fol­low­ing ingre­di­ents into the blender and turn it on.

2 Tbsp. sugar
1/2 tsp. vanilla extract
1/2–1 cup strong brewed cof­fee, chilled
4 small scoops vanilla ice cream
3/4 cup ice cubes

It came out quite yummy! I have been crav­ing some­thing with choco­late today, so I stirred in a table­spoon of unsweet­ened cocoa pow­der into mine, and some choco­late chips. Just like a Java Chip Frap­puc­cino.. :)


Thanks Michelle!
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Comments

  1. says

    I’ll try this! sounds Yumm!!

    I saw you are an addict to shaken tea… so am I with the lemon­ade shaken iced tea…

    I’d like to share what I do at home…

    First I brew the tazo tea (buy it at the store) add the sugar/honey/sweetener while hot… let it sit.
    Then, grab some minute maid lemon­ade about half cup mix with over half cup of the tea… pour

  2. says

    My sis­ter, Cathy, came over yes­ter­day flash­ing this plas­tic bag in front of my face. “You’ll never guess what I got in the mail this morning.…..MY SEASONS AT HOME MAGAZINE.….and you can’t read it! Nana nana boo boo!” I said back to her in my sweet­est voice, “Then you don’t eat luu­u­u­u­u­u­u­u­unch!” ROFLOL!

    She let me have a quick sneek-peek before she

  3. says

    This looks yummy! I just got some vanilla beans from a friend and this is the per­fect recipe!