When the S’mores Frappuccino came back during Starbucks Happy Hour I had an upset girl. S had cut out dairy and couldn’t have it so what did I do? I did what any mom would do, I went to the kitchen and we whipped up a version, a healthier version but we still were focusing on it being a delicious treat so there is some chocolate syrup and things we wouldn’t normally add to a “healthy” smoothie. I could have made chocolate sauce but not wanting it to harden and thicken up since it’s in the middle and her finding a dairy free chocolate syrup she liked we used that one. We also changed it up a bit using a chocolate protein smoothie instead of vanilla, and a coffee option for us who enjoy coffee. The best part, or the part that really makes that S’mores Frappuccino, we made dairy free Marshmallow Whip Cream! She wanted it less sweet and marshmallow like but you can add as needed to desired taste/sweetness. A delicious dairy free, vegan, protein packed, healthier version than the coffee shop version. If you like this you might also like my Molten Chocolate Protein Shake, or one of my many other coffee shop drinks remade.
S’more Frappe Protein Smoothie
Makes 1 serving
1c non dairy milk (So Delicious Unsweetened Vanilla Coconut Milk)
1 scoop chocolate protein powder (Vega Protein Smoothie)
1-2 TBSP cacao powder (Navitas)
2-3 TBSP chocolate syrup (Ah!laska Organic Dairy Free Chocolate Syrup)
1 tsp vanilla and sweetener of choice to taste OR 2 pumps vanilla syrup
1 TBSP instant espresso or 2 shots cooled espresso, optional
Marshmallow Whipped Cream, recipe below
1 TBSP crushed graham crackers (homemade, recipe here)
roasted marshmallows, optional (Dandies Mini Marshmallows)
In a Vitamix, or high-speed blender, blend together milk, chocolate protein, vanilla, cacao powder, and optional espresso. Add in about a cup of ice and blend. Spray some Marshmallow Whipped Cream in the bottom of a tall glass, drizzle with chocolate syrup, top with protein smoothie, than add more Marshmallow Whipped Cream. Sprinkle with graham cracker crumbs and optional marshmallows. Enjoy!
Marshmallow Whipped Cream (made using isi Whipper)
1 can full fat coconut milk (So Delicious Culinary Coconut Milk, Original)
2 TBSP coconut oil
3-4 TBSP toasted marshmallow or marshmallow syrup (like Torani) or LorAnn Oils marshmallow flavoring (like LorAnn Oils) and sweetener of choice
To make whipped cream blend coconut milk, coconut milk, syrup/ flavorings together using an electric mixer. Testing after adding syrup to see if you want more, to get it like the coffee shop you will probably want more, she liked it more coco nutty so wanted less sweet and marshmallow flavor. Place mixture in the refrigerator for about 6 hours. Pour mixture into your isi Whipper, and add your N20 cartridge and place in the refrigerator to chill until ready to use. Use within 1 week. Or make as you would coconut whipped cream and add marshmallow flavoring.
Starbucks has nothing on this #healthy protein packed S'mores Frappe! @So_Delicious @VegaTeam @MyDandies Click To Tweet
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