My never ending quest to find something for breakfast that is quick, easy, flavorful and packed with protein has brought me to the Peanut Butter Frappuccino. It's just like the Mocha Frappuccino, except I sub out the Hersey's Cocoa Powder for PB2 Powder. If you love peanut butter like I do, you will love this!
Peanut Butter Frappuccino
Yield: One 24oz Frappuccino Recipe From: "KenBucks"
What you will need:
1/4 tsp xanthan gum (this makes it super smooth and creamy)
2 tbsp instant decaf coffee
2 tbsp PB2 powder
4 tbsp monkfruit sugar
1 tbsp flax seed
1 tbsp chia seeds
1 scoop Orgain plant based protein powder
1 cup WestSoy soy milk
1.5 cups of ice
How to Make The Peanut Butter Frappuccino:
In a high speed blender, I use my Vitamix, add everything except the ice and blend on high for about a minute to get it all mixed well and to break down the seeds and the instant coffee grounds.
With the blender off, add 1.5 cups of ice and then blend. On my Vitamix I use the "Frozen Dessert" setting.
Add more ice if you desire it to be thicker or to have more in the end.
Pour it into your cup and enjoy!
Tip: Add 1/2 banana to the mix (before you put the ice in) for extra vitamins and it tastes great! Tip: For an even stronger peanut butter taste, leave out the instant decaf coffee.
Tip: This isn't just great for breakfast, I have used it as a late night treat when I have been craving something sweet. You can have it straight up, or make it, then pop it into the freezer for about 15 minutes or so to let it freeze a little more and then it is almost like ice cream!
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