I limit sugar in my diet and even when I do use it, it's organic sugar. Starbucks surely isn't using that. So, how could I make a similar frozen coffee that wasn't loaded with sugar, artificial cancer causing bullshit and didn't get watered down when I blended it? It took a little while, but after my sister got me my mini espresso maker, I have finally made something that satisfies the occasional craving for a frozen treat.
Go buy yourself one of these high-tech el-cheapo espresso contraptions and make you one! For a single or double shot, this little thing is amazing. I always thought I needed some big expensive machine that took up valuable real estate on my kitchen counter to make a stupid shot of espresso. Not true! This handy little gadget is easy, quick and awesome.
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The water steams up through the grounds and ends up as espresso in the top of your handy little thingamabob. |
Sugar-Free Cafe Vanilla Frappuccino
1/2 c espresso, fresh and then cooled to room temperature
1/2 c non-dairy vanilla creamer (or use another flavor! Regular? Hazelnut? Whatever strikes your fancy!)
3/4 c ice
4 drops liquid stevia extract
1/4 tsp pure vanilla extract (optional)
Blend and you are done! You can top with a non-dairy whip cream and a caramel drizzle if you want to make it even more unhealthy, lol. (But sooooo good!!) See recipe below.
Caramel Drizzle Syrup
The caramel sauce recipe is perfect as a coffee or ice cream topping! Considering this is far from healthy due to the high sugar content, just use the damn vegan butter too. Don't eat a lot of this at once!
2 Tbsp vegan butter (optional)
1 c organic brown sugar
1/2 c non-dairy creamer
1 tsp pure vanilla extract
Melt the butter in a saucepan over medium heat. Do not scorch. When butter is melted, add the brown sugar and non-dairy creamer. Whisk slowly for 5 minutes. If mixture starts to bubble too much, turn heat to medium-low. Sugar gets HOT when heated, so don't let it bubble up and splash you! After 5 minutes, add the vanilla and stir to incorporate. Remove from heat. Mixture will thicken as it sits. Pour into a re-purposed plastic squeeze bottle when cool and keep in the fridge.
Blend and you are done! You can top with a non-dairy whip cream and a caramel drizzle if you want to make it even more unhealthy, lol. (But sooooo good!!) See recipe below.
Caramel Drizzle Syrup
The caramel sauce recipe is perfect as a coffee or ice cream topping! Considering this is far from healthy due to the high sugar content, just use the damn vegan butter too. Don't eat a lot of this at once!
2 Tbsp vegan butter (optional)
1 c organic brown sugar
1/2 c non-dairy creamer
1 tsp pure vanilla extract
Melt the butter in a saucepan over medium heat. Do not scorch. When butter is melted, add the brown sugar and non-dairy creamer. Whisk slowly for 5 minutes. If mixture starts to bubble too much, turn heat to medium-low. Sugar gets HOT when heated, so don't let it bubble up and splash you! After 5 minutes, add the vanilla and stir to incorporate. Remove from heat. Mixture will thicken as it sits. Pour into a re-purposed plastic squeeze bottle when cool and keep in the fridge.
On foodgawker your recipie is being called vegan. I'm not sure if those are your words to describe it or their words. In any case it's not a vegan recipie and techinically not dairy free. Non-dairy creamer contains milk proteins. While it doesn't contain lactose it still contains milk product. Sodium caseinate is the milk protein found in the creamers. So most vegans and Jewish dietery authorities classify it as a milk product. But regardless of all the fine print the recipie is a great idea and I really think I need to get one of those espresso makers.
ReplyDeleteThe creamer you are referring to is the same thing most people call 'non-dairy' creamer. When I use 'Non-Dairy' in my recipes, I am referring to true non-dairy ingredients. There are several options for dairy-free creamer out there that do not contain lactose or casein. Thanks for pointing that out for those who don't know the difference yet. =)
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Thank you for a great recipe!!!
ReplyDeleteVegan, not vegan, milk proteins, whatever! It is a great alternative and people can alter the recipe to suit themselves and their own dietary needs!
Great post, this is informative and well made.
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