HealthyHappyLife.com

  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
menu icon
go to homepage
  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
search icon
Homepage link
  • recipes
  • cookbooks
  • about
  • subscribe
  • mom life
  • travel
  • blogging
  • videos
  • free gift!
  • shop
×
  • Plant-Based Recipes for Hot Summer Days
  • Simple Vegan Cacio e Pepe Pasta - One-Pot Meal
  • Summer Dress Try-On: My Favorite Twirl-Tested, Celebration-Worthy Picks
  • Face: What Our Skincare Routines Say About Modern Motherhood
  • Still Obsessed: My Rothy’s Code + Review (2025)
  • My Pandemic Baby Is Graduating Preschool
  • 5 Comfy-Cute, One Piece Swimsuits - Long Torso Edit
  • Spring Fling: Best Garden & Outdoor Finds for Your Home & Kids
  • Plant-Based Protein Sources: The Ultimate Guide // Back to Basics Series
  • Overthinking Won't Save You — But This Might
  • Creative Mom Working From Home: Glitter, Chaos, & On-Brand Post-its
  • The Ultimate Copenhagen with Kids Guide: Where to Stay, Eat & Play
Home » This and That

Blended Soy Coffee Beverage. At Home, My Way.

by Kathy Patalsky · updated: Sep 13, 2019 · published: Jun 20, 2010 · About 5 minutes to read this article. Leave a Comment


Ever since Starbucks unveiled their vegan-soy-Frapp-friendly However-You-Want-It Frappaccino menu, I have consumed a steady stream of Soy Coffee Frapps whenever a craving for frosted coffee bliss hit. And with a steady stream of 80 degree days lately - Frapp cravings hit a lot!

Frapp At-Home. But as I was slurping down my huge, sticky-sweet Venti Soy Coffee Frapp the other day, I decided I needed an alternative option to satisfy my Frapp cravings. So, I whipped up this frosty, creamy, coffee-flavored beverage - at home.

And my recipe is truly my way: a bit lighter in sweetness than Starbucks, cinnamon accents, a frozen banana blended in and served in my own tall frosty glass. Plus, I can save a little money along the way. Get my recipe and a few flavor accent ideas. Sluuurp!...

Starbucks Via. Don't worry Starbucks, you might not mind my Starbucks-fake-out recipe because one of the main ingredients I used was Starbucks Via instant coffee packs. I had bought a Via sampler pack a few months back (mindless register purchase. Since I usually drink chai, not coffee at home). So I had quite a few Via packs stacked in my pantry. But yippee, Via is a perfect add-in for a cold blended coffee beverage! However, you can also use brewed/chilled espresso or coffee if you'd like. I've posted two variations below.

QuickTip #1 Pre-Made Espresso: Those little canned Illy sweetened Espresso drinks (the dairy-free kind) are a great go-to item for this recipe. Not necessary - but good for a super fast craving buster blend.

Quick Tip #2 Guar Gum: A blog reader gave me this tip: Guar Gum would help prevent the natural separation effect in my coffee drink. I have never tried Guar Gum - but it may be fun to experiment. Bob's Red Mill carries a package of it for sale on Amazon.com. However, do your research on guar gum before using. I personally think I'll just stick to drinking my at-home-frapps quickly before they separate. Bob's Red Mill Guar Gum description: "Gum, Guar is a white flour-like substance made from an East Indian seed. Use small amounts as a thickener, binder, and volume enhancer." Guar GUm info on WebMD here.

Frosty Soy Cinna-Coffee Blended - Via Version
vegan, makes two tall glasses

13 ounces soy milk, vanilla flavor
2 Starbucks Via Instant coffee packets
Maple Syrup or Simple Syrup to taste (I use about 2-3 Tbsp)
½ teaspoon cinnamon
pinch of sea salt
1 ½ cups ice
garnish: cinnamon-sugar dashed on top
optional: 1 frozen banana
optional: dash of cayenne for a bit of spiciness

Frosty Soy Coffee Blended - Coffee/Espresso version
vegan, makes two glasses

9 ounces soy milk, vanilla flavor
4-5 ounces dark-brewed coffee, chilled OR
2-3 shots espresso, chilled
Maple Syrup or Simple Syrup to taste (I use about 2-3 Tbsp)
½ teaspoon cinnamon
pinch of sea salt
garnish: cinnamon-sugar dashed on top
optional: 1 frozen banana

Blend and serve! Flavor variations below...

Flavor Variations. Before I get to my recipe, I want to inspire you to get creative with your at-home-coffee bevie. Here are a few flavor/ingredient-add-in options..

Cinnamon-Sugar: This is the flavor combo I used below, I blended cinnamon into my drink and sprinkled cinnamon-sugar on top.
Mocha: Add 1 tablespoon sweetened cocoa powder OR a tablespoon of chocolate nut spread.
Banana Thick: I love adding a frozen banana to my coffee blended drink. It thickens the texture up a bit and adds a mild tropical sweetness.
Coconut: Add a few tablespoon of shredded coconut to your drink before blending.
Minty: Add some fresh mint to your blender for a fresh cool flavor accent.
Peanut Butter: a few scoops of peanut butter will turn your icy bevie into a decadent shake.
Cayenne: Add some cayenne in your drink for a spicy kick.
Soy Whip: Add some on top if you'd like.
Choco-Chips: Toss in a few raw cacao nibs - or some dark chocolate chips for that "chip-shake" taste and texture.
Creamy: Sub a few tablespoon of the soy milk with soy milk creamer.
Protein Boost: A few scoops of your fave vanilla, chocolate or coffee flavored protein powder. Hemp or soy protein are my favorites.
Chai Version: If you aren't a coffee drinker, make a Chai Blended bevie! I like to use Chai Concentrate in place of the coffee and I don't need to add sweetener since Chai concentrate is pre-sweetened. Info on my favorite chai concentrate brand.

Note: Natural settling of frothy foam/liwuid will occur - but simply do a brisk stir with a straw to re-combine the froth with the liquid.

"How do you like your coffee?" Note: Like coffee, everyone likes it prepared a bit differently. So be sure to add more sweetener or stronger coffee flavors if that's what you crave. This recipe is easy to adjust based on your preferences.

More This and That

  • Mother's Day 2021
  • The Other Side of the Pandemic: Grandparents, Anxiety & Hope
  • pink pitaya smoothie
    FV Meals: Summer Challenge
  • Vegan in 2019: Meal Plans

About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

More about me →

my cookbooks
my books

Latest Posts

  • Back to Basics: The Ultimate Guide to Vegan Egg Replacers
  • kathy patalsky hbd 44 joy
    I Bought Myself a Cameo for My Birthday - And No, I Haven't Watched it Yet
  • Easy English Muffin Pizzas for Kids (Vegan & Kid-Approved!)
  • 44. birthday post.

Trending

  • All Posts
  • appetizer
  • Mom Life
  • recipes
  • personal
  • dessert
  • holiday
  • Smoothies
  • snacks
  • kid recipes
  • kid crafts
  • salad
  • Sandwiches
  • entree
  • 101 Things I Love. Happiness Reflection.
  • 5-Minute Skillet Chickpeas
  • Vegan Dining at Disneyland - 2023 - Complete List!
  • 7 Tips for Fluffy Cinnamon Rolls
  • avocado toast with mushrooms
    Mushroom Avocado Toast
  • peanut butter chickpeas
    Easy Peanut Butter Curry Chickpeas

Footer

↑ back to top

About

  • about kathy
  • press
  • © 2024 polished dc, llc
  • Privacy Policy | Terms & Conditions

Newsletter

  • sign up..
  • subscriber gift: vegan cheat sheets!

Contact

  • work with me

Goodies

  • shop
  • cookbooks
  • finding vegan
  • videos