Low FODMAP Iced Coffee Frappe

Total time35 min

Prep time5 min

Cook time0 min

On a hot afternoon, few things hit the spot like a thick, frothy iced coffee blended to silky perfection. This frappe comes together in minutes with just a handful of pantry staples — strong brewed coffee, milk, maple syrup, a splash of vanilla, and ice — no fancy equipment beyond a blender required. Sweeteners like honey and high-fructose corn syrup can be tricky territory, but maple syrup at this quantity sits comfortably within tested thresholds, making it a smart swap that still delivers that lightly caramel-sweet flavor you want in a blended coffee drink. The milk portion per serving is equally well within safe limits, so you get that creamy, café-style texture without second-guessing every sip. A pinch of cinnamon on top is optional but genuinely worth it — it adds a warm, spiced note that makes the whole drink feel a little more special. Blend it on high until the foam is thick and the ice is completely smooth, then pour and drink immediately before that gorgeous froth settles. It makes two generous servings, so it's perfect for sharing or saving one for a mid-afternoon pick-me-up.

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Ingredients

2 servings

1 cup strong brewed coffee, cooled to room temperature
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½ cup ice cubes
½ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
2 tbsp maple syrup
½ tsp vanilla extract
¼ tsp ground cinnamon (optional)

Instructions

1
Brew a strong cup of coffee (a double-strength drip brew or 2 shots of espresso diluted to 1 cup works well) and let it cool to room temperature, about 20–30 minutes. For a faster chill, spread it in a shallow bowl or pour over a few ice cubes in a separate glass, then drain off the diluted water before using.
2
Combine the cooled coffee, ice cubes, milk, maple syrup, vanilla extract, and cinnamon (if using) in a blender.

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