This Vanilla Coffee Frappé is more than just a delicious and refreshing iced coffee. It’s fortified with a nutritional boost!
Disclosure: This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
If you are anything like me, Summer is filled with a variety of cold coffee drinks. It’s one of the pleasures of Summer, but they are often not the most healthy of drinks. They are high in calories, but with little or no nutritional value. Since I like to make my own iced coffee drinks at home, I love the idea that I could enjoy my favourite cold coffee drinks with an added nutritional boost along with it! It’s especially nice for those days when I reach for a cold coffee drink instead of say … lunch :)
I have always been a fan of Bob’s Red Mill products and when I learned of their new line of Protein Powder Nutritional Boosters, I knew they would do it right! Available in Vanilla, Chocolate and Plain, these Nutritional Boosters are a great addition to iced coffees, smoothies, shakes or juices. Made with Chia and Probiotics and sweetened with Monk Fruit, these Protein Powder Nutritional Boosters are also Vegan, Gluten Free and contain no artificial colours or flavours.
You can learn more about Bob’s Red Mill Protein Powder Nutritional Boosters on the Bob’s Red Mill Website.
Cook’s Notes for Vanilla Coffee Frappé
This recipe starts with cold brewed coffee iced cubes. You can either buy pre-made cold brewed coffee (it’s widely available now) or make your own cold brewed coffee and freeze. Cold brewed coffee makes the most lovely iced coffee drinks, as it has none of that bitterness or acidity you get with hot brewed coffee.
Use whatever milk you would normally drink, be it regular, low-fat or almond/soy milk etc.
I use a Vitamix for blending, which is quite powerful. If your blender is not as powerful, you may with to crush your ice cubes a bit before blending, to avoid strain on your blender.
I dressed my frappé with a bit of whipped cream and a drizzle of chocolate syrup. That’s obviously optional, but if you feel like a treat, it only adds a few calories (about 15 calories for the whipped cream and 15-20 for the chocolate syrup :)
I am a fan of McDonald’s™ Iced Coffee Frappé, so I did a quick comparison of my coffee frappe with the McDonald’s™ version. The small McDonald’s™ Frappe has 370 calories, 14g of fat (10g saturated), 7 grams of protein, no fibre and 49 grams of sugar. This version has 230 calories, 3g of fat (1g saturated), 17 grams of protein, 6g of fibre and 26 grams of sugar. Multiply that by a Summer’s worth of drinks and it makes a huge difference!
Vanilla Coffee Frappé with a Boost
- 6 Cold Brewed Coffee Ice Cubes (see notes)
- 6 ice cubes
- 1 cup milk of your choice
- 1 Tbsp organic cane sugar
- 1 scoop Bob's Red Mill Vanilla Nutritional Booster Protein Powder (see notes)
- Whipped cream, for topping optional
- Chocolate syrup, for topping optional
- Add cold brewed coffee ice cubes, regular ice cubes, milk, sugar and Bob's Red Mill Vanilla Protein Powder to blender. Blend until smooth. Pour in to serving glass and top with whipped cream and a bit of chocolate syrup, if desired.