# What You'll 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 (14 ounces) full-fat coconut milk, 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 Make It:
01 - Open the chilled coconut milk can and scoop the solidified cream into a mixing bowl. Add powdered sugar and vanilla extract, then whip with a hand mixer until light and fluffy. Refrigerate until ready to serve.
02 - Combine cooled coffee, almond milk, ice cubes, maple syrup, vanilla bean seeds or extract, and sea salt in a blender. Blend on high speed until smooth and frothy.
03 - Divide the frappuccino equally between two glasses. Top generously with coconut whipped cream and garnish with vanilla bean seeds or cinnamon if desired.
