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White Chocolate Peppermint Frappe
1/4 c. White chocolate peppermint creamer
1 c. cold brew concentrate or strong coffee
2 c. crushed ice
1/4 tsp. xanthan gum
- Place coffee , creamer, and xanthan gum in a strong blender (I use a Ninja).
- Add crushed ice.
- Blend 30-45 seconds until smooth.
- If needed, add a little more liquid (coffee, some milk, or a little water) if it is too stiff to pour, or more ice if it is too runny. Blend again.
- Makes 2 servings of approximately 10-12 ounces
- White chocolate peppermint creamer may not be available in your local grocery store year round, look for it around Christmas time. If you can’t find it, try my peppermint mocha frappe instead, which uses chocolate syrup and mint extract.
The frappe is one of the most beloved blended coffee beverages in our household and at Christmas we like to dress it up into a mocha peppermint frappe. I have posted a recipe for a peppermint mocha frappe before, but it is the holiday season (December) and I found White Chocolate Peppermint Creamer at my local grocery store. It was time to try a different method.
This recipe is super simple, really just creamer and coffee blended with ice. The flavors were just right–enough to taste but not overpowering.
If you don’t have xanthan gum, don’t worry, just omit it. It just helps to keep the frappe nice and blended.
Here are some of my frappe tips that I have picked up over the years:
- Starting with crushed ice makes it easier to blend to a nice consistency.
- Use a powerful blender and let it run for awhile.
- If using a single blender cup, stop and shake up the contents once or twice to ensure everything is evenly blended.
- Adding a teaspoon or so of instant coffee or instant cold brew powder can enhance the coffee flavor.
- Make sure all your ingredients are cool so you don’t melt the ice with your liquids. Using cold brew concentrate is a great option for this recipe.
- Substitute the creamer with other flavored coffee creamers or syrups (like almond, or Irish cream, or pumpkin spice) to change this up.