Maca Frappuccino with Honey, Cocoa and Vanilla

  • Makes
  • 2
  • Prep Time (min)
  • 65
  • Cook (min)
  • 0
  • Carb Grams (g)
  • 22
  • Cook Difficult
  • 3


  • 3 cups whole milk (can be replaced with almond milk)
  • 2 tbsp instant coffee of choice
  • 1 tbsp maca powder
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 honey to taste
  • ½ cup boiling water


  • Ice tray
  • Serving glasses


  • 1

    Place coffee in a small bowl or a jar and pour in the boiling water. Vigorously mix and cool to a room temperature. Transfer to ice tray and freeze for about an hour to get a coffee ice cubes.

  • 2

    When done, remove from the freezer and transfer to a food processor. Add unsweetened cocoa powder, vanilla extract, and maca powder. Mix well again and then pour in the milk. Add some honey to taste (you can replace honey with agave nectar or maple syrup) and mix until smooth.

  • 3

    Transfer the mixture to serving glasses and serve immediately.

Maca Frappuccino with Honey, Cocoa and Vanilla


If you're tired of your usual morning coffee routine, maybe it's time to try something new and delicious!

 This maca frappuccino is a creamy combination of your favorite coffee and maca powder with a gentle touch of vanilla extract for the superb taste you'll enjoy day after day.


The nutrition values of this recipe are quite remarkable and this wonderful frappuccino can easily replace breakfast or your afternoon snack.

Among other benefits, maca will give you a nice boost of energy that will keep you going for the rest of the day while the coffee will add some extra caffeine and add the classic taste you're used to.


Making a vegan version of this recipe is also quite simple. You can replace the regular milk with reduced-fat coconut milk, almond milk, or any other plant-based milk you have on hand and add some sweetener of choice like agave nectar, coconut nectar, or maple syrup.

Top with whipped cream (dairy or non-dairy), and serve cold. Enjoy!


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