# What You Need:
→ Frappuccino
01 - 1 cup strong brewed coffee, cooled
02 - 1 cup unsweetened almond milk
03 - 1.5 cups ice cubes
04 - 3 tablespoons pure maple syrup
05 - 1 vanilla bean, seeds scraped or 2 teaspoons pure vanilla extract
06 - Pinch of sea salt
→ Coconut Whipped Cream
07 - 1 can full-fat coconut milk, 13.5 ounces, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 0.5 teaspoon vanilla extract
→ Optional Garnish
10 - Extra vanilla bean seeds or ground cinnamon
# How-To Steps:
01 - Open the chilled can of coconut milk and scoop the solidified cream layer into a mixing bowl. Add powdered sugar and vanilla extract. Whip with a hand mixer until light and fluffy, approximately 2-3 minutes. Transfer to refrigerator until assembly.
02 - Add cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt to blender. Blend on high speed until smooth and frothy, approximately 45-60 seconds.
03 - Divide blended frappuccino evenly between two serving glasses. Top each with generous portion of coconut whipped cream. Garnish with vanilla bean seeds or cinnamon if desired.
