As an annoying 13-year-old, I used to love coercing my mom into bringing me to Starbucks and buying me a Caffe Vanilla Frappuccino. I happily slurped my sugary drink while watching the miserable-looking college students type on their computers and sip sugar-free lattes or even *gasp* plain black coffee (the horror!).
Now, as a college student myself, I have become one of the black-coffee-drinkers at whom my middle-school-self would have cringed. But every once in a while, a wave of nostalgia washes over me and I feel compelled to consume a sugary blended drink.
Before I run off to Starbucks, however, I remember this comparison:
Starbucks Grande Caffe Vanilla Frappuccino
Calories: 300, Fat: 2g, Sugar: 67g, Protein: 4g
Homemade Healthy Frappuccino
Calories: 125, Fat: 1.5g, Sugar: 0g, Protein: 22g
It’s pretty clear who the winner is nutritionally, and the flavor is nearly identical. This Healthy Frappuccino is great for satisfying a sugar- and caffeine-craving, and the high protein content also makes it perfect for a post-workout treat. #gainz.
- Prep Time:0 minutes
- Cook Time:5 minutes
- Total Time:5 minutes
- 1/2 cup cold brew coffee (or regular coffee, refrigerated until cold)
- 1/2 cup milk of choice (I used unsweetened vanilla almond milk to cut calories and sugar)
- 1 scoop protein powder of choice (I used Quest Vanilla Milkshake)
- 1 cup ice cubes
- whipped cream (optional)
Pour coffee and milk of choice into blender or blending cup.
Add protein powder.
#SpoonTip: To make a Mocha Frappuccino, use chocolate protein powder instead. To make it vegan, use a vegan protein powder (consistency and flavor will vary).
Add ice cubes.
Blend for 30 seconds or until frothy.
#SpoonTip: for an even creamier and more substantial treat, use frozen banana slices instead of ice.
Pour blended Frappuccino into a ~trendy~ receptacle like a Mason Jar, if you’re into that kind of thing.
Garnish with whipped cream and some caramel drizzle – we won’t judge you for living a little. Or for snapping a pic for Instagram…Okay, maybe we will.