# Components:
→ Coffee Base
01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk
03 - 1½ tablespoons pure maple syrup
04 - ½ vanilla bean, seeds scraped or 1½ teaspoons pure vanilla extract
05 - 2 cups ice cubes
→ Coconut Whipped Cream
06 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
07 - 1 tablespoon powdered sugar, optional
08 - ½ teaspoon pure vanilla extract
→ Topping
09 - Pinch of vanilla bean powder or grated dark chocolate
# Directions:
01 - Scoop only the solid coconut cream from the chilled can into a mixing bowl and reserve the liquid for another use. Add powdered sugar and vanilla extract, then whip with a hand mixer until light and fluffy. Refrigerate until ready to serve.
02 - In a blender, combine cooled coffee, almond milk, maple syrup, vanilla bean seeds or extract, and ice. Blend on high speed until smooth and frothy.
03 - Pour the blended frappuccino mixture into two tall glasses, filling them three-quarters full.
04 - Top each glass generously with coconut whipped cream and garnish with a pinch of vanilla bean powder or grated dark chocolate if desired.
05 - Serve immediately with a straw while the frappuccino is cold and frothy.
