Summer is almost here. Living in Finland, we treasure every even somewhat warm and sunny day. Now that the weather has been nice for a few days, it really starts feeling like summer is behind the corner. My hubby and I love good creamy coffee frappés. Last year we moved to a small town and we don’t have the luxury to go to Starbucks or even to McDonald’s for an ice cold Frappuccino or a frappé. So instead we made our own homemade coffee milkshake.
If you are following Smoothie Fairytales on Instagram, you have probably seen that we recently got a new powerful blender. Now that our blender can properly crush ice into tiny, tiny pieces, we can finally try something else than just smoothies. So today we want to show you how to make a delicious coffee frappé at home in less than 5 minutes. We made it simple but you can go one step further and add whipped cream and chocolate syrup on top if you want. If you do so, you will treat yourself to a copycat Starbucks Frappucino without leaving your house. Watch our TikTok video below to see how we made it 🙂
NOTES: We used sweetened Alpro soy milk in this recipe. It gives a pleasant creamy aftertaste to the drink. You can use any instant coffee in this recipe. However, I really adore Nescafé’s Azera Espresso instant coffee, which in my opinion tastes like the real thing. If you have a coffee machine or an Italian Mocha, you can start by preparing a cup of espresso and use it instead of the instant coffee.
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We tried to minimise the amount of sugar in this drink. It was mildly sweet, rather than too sugary. However, if you prefer it to be as sweet as a Starbucks Frapuccino or Frappé, you need to add some extra sugar, honey or sweet syrup.
Homemade Coffee Frappé
- 1/2 cup soymilk (or other milk of your choice)
- 6 oz vanilla ice cream
- 2 tsp instant coffee
- 1 cup ice cubes
- 1 tbsp sugar or honey (optional, if you want to make it even sweeter)
- Put all the ingredients in a blender jar and process until all ice is crushed.
I hope you will enjoy your ice-cold homemade coffee frappé as much as we did! It will definitely be on our menu throughout the summer and hopefully on yours, too.