For reasons that will become clear as you read the following post, I spent tonight going through photos from the American component of my travels last year. I thought it would be easy. It wasn’t. My throat and chest tightened with longing and then, as I came across a certain group of photos, I started crying. Rest assured, though, it was beautiful crying like you see in movies, not honking-red-nose-heaving-shudders crying like you see in real life. Yep. Luckily, I soon stumbled across this photo from my Diary of a Laundry Kerfuffle post. Quick as a flash, I was laughing instead of crying, because I can’t believe I walked around like that in public and then posted about it. Apparently, I have no shame.
I’m running late with my Cookbook Challenge posts at the moment. This is unfortunate, because I had grand plans to make a peanut butter extravaganza for last fortnight’s American theme. But then all that life business got in the way, and no extravaganza was extravaganzad. In the end, I recreated something quick, delicious, and which, in my mind, is very much intertwined with America.
The Starbucks Frappuccino.
I know, I know. Don’t look at me like that. It’s a guilty pleasure, and one I haven’t been able to indulge in for almost twelve months.
I first fell in love with the Starbucks Frappuccino in Charleston.
Wayfaring Chocolate, circa December 2009
I even defeated a snowstorm for Starbucks in Charlottesville.
And then I came back to Australia and, with no Starbucks in sight, tried my best to put the Frappuccino out of my mind. It worked, mostly. I happily sipped my unsweetened long blacks, only occasionally remembering what it was like to sit in a Starbucks a few blocks down from Times Squares, watching couples holding hands buy hot roasted nuts from a street stall.
I almost forgot the simple pleasure of having a certain music director (no, not Eric Dozier this time) walk to and from the Starbucks near my Coral Springs hotel to bring me a super-sweet caffeinated beverage when I woke up.
Occasionally. Almost. Until.
Until I bought my Vita-Mix, and found within its accompanying recipe book an item called “Vanilla Coffee Frappé”.
With a few slight amendments and a misjudgement about the amount of ice needed (my vegan Hannahbucks Frappuccino wasn’t very thick), I managed to nail the sweet, sweet icy coffee taste of my dreams.
Happy American Fortnight, y’all!
Vanilla Coffee Frappé, or the Vegan Hannahbucks Frappuccino
From The Vita-Mix Whole Foods Recipes Cookbook
- 3/4 cup double strength coffee, cooled
- 1 cup milk or soy milk
- 3 tb (45ml) vanilla syrup
- 2 cups ice cubes
My Adapted Ingredients
- 1 tb instant coffee granules
- 3/4 cup soymilk
- 3 tsp agave syrup
- 1 tsp vanilla extract
- ice, as needed
1. Blend in a blender. It’s so complicated I think I need a lie down.