Coconut Frappuccino With Boozy Whipped Cream
I couldn’t remember the last time I had a milkshake.
So I was proactive and resolved the situation with a frappuccino milkshake of a drink.
I’m not much of a coffee drinker. On occasion I’ll have an iced latte craving that I indulge through a Starbucks run. But other than that my coffee consumption is rather unimpressive. That said, I have no idea how to work a coffee maker. I’m sure it’s super simple but for this recipe I went to Starbucks and ordered a decaf coffee. To which I was told, “that will take us ten minutes to make.” To which I said, “okay, just give me non-decaf.” To which they said, “I can make you a decaf Americano.” To which I wanted to say, “I don’t speak coffee! I’m just trying to make a coffee dessert with booze so I need a cup of coffee!” But I resisted and just said, “okay.”
Sprinkles. Earlier I was complaining about my sprinkle-less world. Well I immediately changed that on my next lunch break and I’ve since gone sprinkles crazy. Growing up my mom used to let me put sprinkles in my vanilla yogurt for breakfast. It was one of my favorite things. And my dad is bulk buyer extraordinaire so we always had these giant containers of sprinkles that had like 8 different compartments offering a variety of shapes and colors. Ohhh sprinkle memories. Something to treasure for sure.
The first time I tried an amaretto sour I was like, “this is MY drink.” I was in Austin on 6th street for a friend’s bachelorette party and it was probably (definitely) the most alcohol I’ve ever consumed in my life. Because of that bachelorette party I felt like when I got married I didn’t need a bachelorette party…if that makes sense. But we’re keeping this recipe calmer with just a touch of amaretto flavor to the whipped cream.
So initially I wanted the make coffee amaretto froyo. I made the froyo mix, poured the mix into the ice cream maker, and then spent 10 minutes searching for an extension cord so I could take pictures of the churning ice cream in the one room in my house with the good light (and limited electrical outlets). But then the frozen yogurt came out all icy and just terrible. So I consoled my sorrows with this. Then the next day I decided to leave the frozen yogurt making to the hundreds of froyo places and I went into milkshake making instead. It was a way more successful endeavor.
Quick side note…why does Rev Run have a cooking show on Cooking Channel? And why am I watching it? I have way more fascinating things to do. Like be the tooth fairy. Every time my puppy loses a tooth I freak out…in a good way. And then I put Milkbones under her bed when she’s sleeping. No child of mine is gonna miss out on the joy of the tooth fairy.
So here’s a milkshake frappuccino concoction for your Summer night. And boozy whipped cream because, because. This recipe is part of Recipe Redux’s July theme of ‘recipes with spirit.’ So for more booze check the links below.
- 1 can full-fat coconut milk
- 2 1/2 tablespoons powdered brown sugar (just normal brown sugar processed in a coffee grinder until a powder forms, ~1 minute...or just use normal powdered sugar)
- 1 teaspoon amaretto liqueur
- 4 bananas, frozen
- 1 cup coffee, completely cooled
- 1 cup canned coconut milk (remaining coconut milk after you scoop the top part off for the whipped cream)
- First make your whipped cream. Place canned coconut milk in the fridge overnight or in the freezer for 1 hour before making whipped cream. One hour before whipping up the cream, place a metal bowl and metal whisk attachment into the freezer. Open coconut milk can and scrape off just the thick top part of the coconut milk into the cold metal bowl. Once you hit the thin coconut milk below, stop. Use an electric mixer (and cold whisk attachment) to whisk coconut milk on high for 2-3 minutes until stiff peaks begin to form. Whisk in powdered sugar and amaretto liqueur. Scoop into a bowl and place in the freezer to keep cold while you make your frappuccino.
- In a blender, combine frozen bananas, cooled coffee and remaining coconut milk from can. Blend until smooth. Pour into cups and top with boozy coconut whipped cream and sprinkles. Definitely sprinkles.