If there’s one thing I know for certain, it’s that blended frozen coffee shop beverages are pretty terrible for you. Not only are they loaded with empty calories (400 of ‘em), fat (a quarter of the daily recommended value), and unnecessary amounts of refined sugar (a whopping 60 grams), but they also cost an arm and a leg. Since November 8th is National Cappuccino Day, I’m going to share my go-to recipe for a frozen cappuccino that isn’t completely terrible for you or your bank account.
This cappuccino consists of five ingredients and five ingredients only — frozen banana chunks, ice cubes, espresso, almond milk, and coconut oil — each of which makes for a simple, delicious pick-me-up that you can feel good about drinking first thing in the morning. Or any time of day, really.
But one of the best parts about this frozen cappuccino is that the KitchenAid® Pro Line® Series Blender literally does all the work for you. Just toss in the ingredients, flip the switch, turn the dial, and in less than one minute you’ve got a creamy frozen cappuccino. Even better? You didn’t have to leave the house (or part with $5).
You’re going to start off by pulling your shots of espresso from your KitchenAid® Pro Line® Series Espresso Maker. I like to pull a dozen in a row, transfer them to a bottle, and let them chill for an hour or two before making anything frozen. The shots will keep in the refrigerator for about one week and I love having them on hand for iced lattes or blended frozen beverages like this. I can also brew espresso and steam milk at the same time since the Espresso Maker comes with dual independent boilers.
Looking for the 411 on the Espresso Maker? My pal Alana has you covered with her post on Pro Tips for the KitchenAid® Pro Line® Series Espresso Maker.
Once your espresso has chilled, add a few cups of frozen banana chunks to the base of your Blender. Throw in some ice cubes, top with almond milk and espresso, and blend just until smooth.
While the Blender is still running, you’re going to drizzle in some coconut oil because not only does it help to give this light cappuccino a creamy mouth feel, but it also helps to keep things perfectly suspended from the time it hits your glass to the very last sip.
Divide the frozen cappuccino mixture between four glasses, top with your favorite whipped cream (I prefer coconut whipped cream), and sprinkle with ground cinnamon and shaved chocolate.
And because I know you’re wondering: the strong espresso does a fantastic job of masking what would be an otherwise very prominent banana flavor.
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Homemade Light Frozen Cappuccino
Makes 4 servings
2-3 cups frozen banana chunks
1 cup ice cubes
4-6 shots espresso, chilled
2 cups unsweetened almond milk
1 tablespoon unrefined coconut oil, melted (but not hot)
Your favorite whipped cream
Good quality dark chocolate, shaved
Add the banana chunks, ice cubes, espresso from your KitchenAid® Pro Line® Series Espresso Maker, and unsweetened almond milk to the base of your Pro Line® Series Blender and blend on high speed until smooth and creamy. While the Blender is still running, remove the measuring cap from the lid and slowly drizzle in the coconut oil; blend for 10-15 seconds.
Divide the frozen cappuccino between four glasses and top with your favorite whipped cream, if desired. Add a few shakes of cinnamon, a sprinkle of shaved chocolate, and enjoy.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*