If you like coffee, berries, and tasty, refreshing drinks, read on!
We made this over the weekend. I did not even think of sharing the recipe, but I received so many Instagram messages that I was too joyful to not share this with you all. This drink was another attempt to pretend that it is already Spring in New York (for the non-New Yorkers: It is not. It is still cold and miserable).
I say this, even though I’m generally not a frozen drink person. I think frozen foods are not good for the digestive system, but once in a while, and especially if you are not suffering from digestive issues, a frappuccino can save the day.
This springy, refreshing, and Delicious (yes, it deserves a capital D) drink is so easy to make. Here is how.
Memorize your 2s
We start with 2 cups of plant-based milk. I prefer almond milk, but all of those “mylks” out there in the market are delicious, I’m sure. So pour the delicious mylk of your choice in your high-speed blender.
Then add 2 cups of frozen bananas. I like to blend the ingredients one by one. I know it seems to take longer, but I don’t think it does, actually. And I think the smoothie/juice/frappuccino ends up having a smoother texture this way. So blend until the bananas look in harmony together. Then comes the berries.
We mostly used blueberries, because they are my dear husband’s favourites. If you ask me, blackberries are the best, but I am not going to argue with him over berries on a weekend. Blend these too.
Add to this mixture 2 tablespoons of ground coffee (whichever is your favourite. We used espresso from organic, fair trade, Columbian coffee beans.) and 2 tablespoons of agave syrup.
Then 2 cups of ice. Let me give you a hint: Use lemon water and mint to make ice cubes!
Besides helping with digestion and helping the immune system in general, mints are SO helpful to me during seasonal changes. Every March and April, even though the beautiful Spring weather is not here yet, I suffer from allergies. The typical two, sneezing, congestion, but also dry eyes and a swollen face. It’s horrible. (See, another reason why I like the summer.) I do the neti pot, which helps big time (it needs its own blog post, and I highly recommend checking it out). Another thing I benefit from is mint. Mint reduces the symptoms enormously. Apparently, this plant
“contains an antioxidant and anti-inflammatory agent called rosmarinic acid. This has been studied for its effectiveness in relieving seasonal allergy symptoms, revealing a promising natural treatment.“
First of all, back home, we use lemon in everything and anything! Soup? Add some lemon juice. Salad? Lemon juice. I used to make rice with a little bit of lemon juice. I mean, lemon is life. BUT it is also incredibly good for you. Lemons boost DNA repair, reduce cancer proliferation, are a good source of Vitamin C, which also means that it improves skin quality. According to some studies, it might even help treat rheumatism. AND it is refreshing and I love the tiny little bit of sourness it brings to balance this otherwise sweet drink.
So what I do is I mix lemon juice, water, and some mint leaves and freeze this mixture to make ice cubes. Unfortunately, I am out of these at this moment, so I am not able to show you how gorgeous these ice cubes look. But imagine a beautiful day in May, and you are getting ready for the summer. That’s the feeling.
Okay, back to our frappuccino
Here is what it should look like. Do tell me if you are not already in love.
Here is the ingredient list again:
2 cups of plant-based milk
2 cups of frozen berries
2 cups of frozen bananas
2 cups of (mint/lemon) ice
2 tsp Yoursuper “Forever Beautiful” mix (optional, but HIGHLY recommended).
2 tablespoons of ground coffee (you can add more or less, depending on your preference)
2 tablespoons of agave (add more if you want a little sweeter. I included a little more for my husband).