I love adding in vegan chocolate sauce to up the chocolate flavour, or drizzle chocolate over top of the drink to make a drizzle mimicking the look of the original drink. They worked perfectly because it increased the coffee flavour without adding liquid into the recipe, which concentrated the coffee taste more. I made this recipe before I had an espresso machine, so I had to make do with instant coffee granules. Freeze these into cubes and blend them as you would ice cream in a milkshake – it’s amazing the texture it becomes! So I used mini chocolate chips instead! For the creaminess of the frappuccino, I used full fat, canned coconut milk. I also didn’t use homemade java chips – that would’ve taken too long, and it isn’t easy to find vegan, healthified java chips at the store. ![]() For me, it’ll definitely be less of a hassle to make these at home rather than have to go out to get them from a Starbucks. Today, I bring to you a homemade version of this java chip drink! A light version that is cheaper and healthier. Then it’s topped with whipped cream and a mocha drizzle. It consists of mocha syrup (chocolate coffee sauce) with coffee, milk, ice and something called “Starbucks Frappuccino Chips,” which I think are just Starbucks way of saying coffee flavored chocolate chips (aka, java chips). You may have heard of Starbucks Java Chip Frappuccino, a cold drink that’s a popular option on hot summer days and has been on the menu for as long as I remember.
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