Remember life before Starbucks Frappuccinos existed? (Remember life before Starbucks existed?) If I rewind my memory track to about 3rd grade, I come to a moment in which my mom and I are gazing at the coffee menu in a small town coffee shop, attempting to dissect the words on its menu that was no doubt trying to imitate the rising Starbucks. “Frappu…Frappicci…can you tell us what that is?” my mom politely asked the barista (or, the coffeeshop worker, as they were probably called in those days).
Sweetened, blended coffee. As simple as that. (Or so it seemed). It took years after that moment for my coffee-appreciative taste buds to fully develop (back then I stuck strictly to this obsession), but there eventually came a hot, summer day where the Frappuccino and I fell in love.
Since that day, though, I slowly backed away from the blended concoctions–for simple reasons like I just began to find them too darn sweet, and bigger reasons like these and these. But my quiet quest for the perfect blended coffee drink never ended–at least it didn’t until last night, in the kitchen. This recipe, adapted from here, absolutely works–as skeptical as the ingredient list might sound. I love it because it gets a little extra frothy in my blender, and did I mention–every single ingredient is real, tasty, and healthy? You can even sneak some extra flavoring in with a spoonful of cocoa powder, maple syrup, a little honey or some cinnamon if you wish, too.
I’m almost looking forward to the rest of a scorching summer now that I have this recipe on hand. Bring it, frothy, healthy, frozen coffee frappe.
Homemade Frappuccino Recipe
Makes 2 servings
1 1/2 cups coffee, chilled
1/2 cup milk of your choice (I used whole cow’s)
2 pitted dates
1 banana, cut into chunks and frozen
10 large ice cubes
Put all ingredients in blender and give ’em a whirl til smooth.
How do you prefer your coffee in the summer months? What’s your take on the Starbuck’s empire?