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Did you guys jump on the crazy unicorn frappuccino craze this past weekend? It looked…bright. and…sweet. and missing any source of caffeine. I did not partake for 2 specific reasons: #1 – it looked gross and coffeeless. and #2 – I hate big lines and crowds, and I can only imagine the constant stream of people, considering Starbucks reported running out of ingredients to make the frappuccinos.
I would much prefer to make a coffee frappuccino at home for a fraction of the cost and a fraction of the wait time.
My husband begged me for a frappuccino the other day, and I made him a caramel mocha frappuccino. For myself, though, I made this glorious white chocolate coconut concoction. I used Coffee-Mate Coconut Creamer and Ghiradelli White Chocolate Sauce. <– Those sauces are so decadent and amazing – we use them in all sorts of coffee/smoothie/hot chocolate drinks.
I thought this frappuccino was the perfect almost-summery, sweet treat, and when I spilled half of the first one on the floor, my dog agreed with me. So, it’s got 2 votes of approval (1 picky, 1 not-so-much).
My best tip for making frappuccinos is use a good blender. The ice rips up blades on subpar blenders, which I’ve found out more than once. It’s worth investing in a decent blender if you like to make blended coffee drinks (and smoothies!). My favorite blender is the Ninja blender – I’ve had it for almost 2 years, and it’s still in perfect condition. I use it at least once a week – to make blended coffee drinks, smoothies, to chop veggies for salsa/marinara, to blend ice cream ingredients, etc. And the price is very reasonable too – under $70! (When I got mine – the same one – it was around $100, so, lucky you!).
Do yourself a favor: get a good blender, make yourself a frappuccino, go outside, and enjoy the beginnings of summer!
- 8 oz coffee, cold
- 1/2 c. milk (I used skim)
- 1 tbsp. fat-free sweetened condensed milk
- 2 tbsp. sugar
- 2 tbsp. coconut creamer
- 3 tbsp. white chocolate sauce
- 1 tbsp half-and-half (optional, for extra creaminess)
Brew coffee and place in refrigerator to chill.
Serve topped with whipped cream and a drizzle of white chocolate sauce!