For the Copycat Starbucks Birthday Cake Frappuccino:
1 ½cupsmilk or cream of choiceI recommend whole milk, cream or full-fat coconut milk
3ozStoli vanilla vodka
1.5ozFrangelico Hazelnut Liquor
Caviar from half a fresh vanilla beanor 2 teaspoon vanilla bean paste or vanilla extract
1Nunaturals Stevia packet or 2 tablespoon sugar of choice
6-8cupsice
For the Homemade Raspberry Whipped Cream:
1cupheavy whipping creamcold
½Nunaturals Stevia packet or 2 teaspoon sugar of choice
10fresh raspberries
½teaspoonraspberry or strawberry extractoptional
Instructions
For the Copycat Starbucks Birthday Cake Frappuccino:
Cut the vanilla bean in half, slit one half down the middle, and scrape out all of the seeds.
Add vanilla bean caviar and the remaining ingredients (start with 6 cups of ice) to a high powered blender and blend until completely smooth and frothy. Add additional ice, if needed, and continue to blend until thick and smooth.
Divide into 2-4 glasses and crown with a dollop of homemade raspberry whipped cream or <a href="http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/">homemade coconut whipped cream</a> (Just follow the instructions and fold in the raspberries and extract at the end).
Enjoy!
For the Homemade Raspberry Whipped Cream:
Using a fork, mash raspberries in a small bowl. Set aside.
Add cream to the bowl of a stand mixer (or use a hand mixer) and beat on medium speed until soft peaks form. Sprinkle in the sugar, then continue to beat until stiff peaks form.
Gently fold the mashed raspberries and extract into the whipped cream, and refrigerate until ready to use.