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Skinny Mint Chocolate Chip Frappuccino

An easy recipe for a low-calorie frappuccino that tastes like the popular ice cream flavor.

With its rich chocolate and pleasantly minty flavor, it truly tastes like the popular ice cream flavor—just in caffeinated form! An you’ll never guess it’s healthy!

This one is super easy, and there is a secret to making the best frappuccino: blend it in two steps! First, you’ll mix together the coffee, milk and cocoa powder. Because cocoa powder tends to clump when added to liquids, blending it before adding the ice minimizes the chance of large clots clogging your straw.

Then you’ll add in the peppermint extract, ice and sweetener and pulse until smooth. Make sure you have a really tall tumbler ready—this clean-eating recipe makes about 16 oz of delicious smoothie! Top with some chopped chocolate chips; sprinkling them on top reduces the chance they’ll clog your straw as well.

Despite its indulgent flavor, this Skinny Mint Chocolate Chip Frappuccino is actually a low-fat and low-calorie treat! Cool and refreshing, it’ll slide right down your throat and disappear almost as quickly as you can make it.


  • ¾ c double-strength coffee, chilled

  • ½ c skim milk

  • 2 tbsp unsweetened cocoa powder

  • 1/8 tsp peppermint extract

  • 2 c ice cubes

  • sweetener, to taste (such as Stevia, Swerve, Truvia, etc.)

  • ½ tsp miniature chocolate chips or dark chocolate, chopped

Add coffee, milk, cocoa powder, and peppermint extract to a blender. Pulse until well combined, scraping down the sides as necessary. Add the ice and sweetener (if using). Blend until smooth and no large ice chunks remain. Pour into a glass, sprinkle with the chopped chocolate, and serve immediately.

Notes: To prepare the double-strength coffee, please use 2 teaspoons of instant coffee crystals mixed with ¾ cup water.

For a vegan version, substitute your favorite non-dairy milk (soy, almond, coconut, etc.).

To help prevent the frappuccino from separating, add 1/8 teaspoon of xanthan gum along with the ice.

thx to Amy

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