When I first arrived in Mexico City last August for my research program’s orientation I stopped in at the oh-so familiar Starbucks. Oaxaca only has one Starbucks and it’s pretty far from where I live, thankfully, so instead I visit my favorite local coffee shops… that is when I’m not whipping up Horchata Iced Lattes or Skinny Salted Caramel Frappucinos.
The Starbucks menu here in Mexico is different than back home and I was particularly intrigued by the Horchata Frappuccino when I stopped in. Of course, I made my friend order it (needed to have a taste before committing) and I was sorely disappointed when it tasted just like the Vanilla Bean Frappuccino in the U.S. Nothing like horchata, and nothing special.
So, after I made classic horchata the other day, I froze some of the leftover pulp in an ice cube tray. I figured this would be great for thickening up my horchata frappuccino (sans café), but it didn’t exactly work as planned. I was forced to add half a frozen banana (why are they so magical?) to thicken it. Once I added the banana I figured it wasn’t much of a frappuccino anymore but a smoothie. Delicious, nonetheless.
This smoothie has a strong vanilla and spice flavor (thanks to chai spices and cinnamon) with just the tiniest hint of banana. You can barely taste it.
Stay tuned for one last horchata recipe on Friday that also uses the leftover pulp from making homemade horchata.
What are your thoughts on coffee-free frappuccinos? What makes a coffee-less drink a frappuccino versus a smoothie?
- Add all ingredients to a blender and blend until completely smooth. Add more ice if needed to make it thicker, or more horchata/milk to thin it out.
Nutritional information is a rough estimate using almond flour to calculate horchata pulp ice cubes.