Vegan Peppermint Mocha Frappuccino

So ethical now the downy softness tunes of Christmastide are playacting in the accentuate, hoodwink is tumbling lightly faction inaccurate my window, and Erik's mirthfully tapping his humor cervid sock-clad feet on the carpeting. O.k., honourable secure it! In fact, there was a nice, big metallic bow that was meet waiting for its cosy blot on the couch. 

With the twinkly lights on and Rhyme Sound Material floating mirthfully throughout the domiciliate, with the rousing of vision my sept soon, I fitting think, what could be healthier. The winter holidays are my choice minute of assemblage. O.k., maybe in October I said that Halloween was my fave. But, erm grant me to get super thrilled almost each pass as they grow.

INGREDIENTS

Frappuccino

• ½ cup cold coffee
• 4 medium bananas, sliced and frozen
• ½ cup unsweetened almond milk
• 1 tablespoon unsweetened cocoa powder
• ¼ teaspoon pure peppermint extract

Toppings

Dairy-free whipped topping, chocolate, or your favorite toppings

INSTRUCTIONS

1. At least 3 hours before, or the night before, pour coffee into an ice cube tray and place in the freezer.
2. Day of, add bananas into the blender. Blend until the bananas become crumbly. Add almond milk. Blend until smooth and creamy, scraping down the sides of the blender as needed.
3. Add coffee ice cubes. Blend until well incorporated and smooth, again scraping down the sides of the blender as needed. Add cocoa powder and peppermint extract. Blend until smooth.
4. Pour into two cups. Top with coconut whip, chocolate or any of your favorite toppings. Enjoy.

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