Who doesn’t love themselves a S’mores Frappuccino? I have to admit it is one of my guilty pleasures. But spending 7 dollars on one is not something I wanted to do on the regular (anymore). So I have came up with my own recipe!
I’m not big on the whole chat-for-a-year-before-I-give-the-recipe thing, so here goes!
Authors Note: The whipped cream and graham cracker will yield more than one servicing. Check out the end of the post for how to store these long term to make the recipe easier on the go.
1 Package of Graham Crackers
2 Cups of Heavy Cream
1/2 Cup powdered sugar (or marshmallow fluff for a more authentic taste)
1 tsp of Vanilla extract
About a cup of chilled brewed coffee
Milk of choice (to own desire. I used about 1/3 cup of almond milk)
2-4 tbsp of sugar (depending on preference)
Chocolate Syrup (desired amount)
1 Cup of ice
1. Put a package of graham crackers in plastic bag and crush them with a mallet (or your fists, a heavy book, or whatever you’ve got floating around).
2. Put heavy cream, powdered sugar or marshmallow fluff, and vanilla extract into your mixer. Whip on high until stiff peaks form (about 5-7 minutes).
Pro tip: If you have the time, put your mixer in the freezer for about 10 minutes. This helps to create the perfect whipped cream. If you do not have time don’t worry about it (I don’t always do it, but i’m also lazy).
3. Grab your coffee, ice, milk, and sugar and add to a blender. Blend until smooth. If you love chocolate add a splash to the coffee mixture before blending.
4. Assemble Frappuccino. Add some whipped cream to the bottom. Next put in a layer of graham cracker crumbs, just barely cover with chocolate syrup. To make it pretty hold your cup semi-side ways and turn slowly while creating a pretty chocolate design on your mug (pretty coffee is not a requirement). Pour in the coffee mixture and add whipped cream on top. Drizzle chocolate on whipped cream if desired and some graham cracker crumbs.
And that’s it! homemade frappuccino complete!
Tips for Storing Extra Ingredients
If you’re concerned about what your whipped cream should look like:
BUT WHAT DO I DO WITH THE EXTRA INGREDIENTS!?
Did you know you can actually freeze whipped cream? It only lasts in the fridge for about 2-3 days, but if you freeze the whipped cream it’ll last much longer (about 2-3 months).
Line a baking sheet with wax paper and place it into dollops on the baking sheet. Freeze for about an hour (or longer). Once frozen take the whipped cream out and place them in a gallon size zip lock bag. This recipe made about two baking sheets worth of whipped cream.
When you are ready to use the whipped cream just pull it from the freezer and put it int he fridge to let it thaw out.
For the extra graham cracker crumbs I simply put them in a container I had laying around. this one happened to be from an old honey jar.
And there you go! Once the “hard part” is done (it really wasn’t that hard though, was it?) you have a quick and easy method of making some frappuccinos whenever you want.