Prepare the Base: Pour the cold whole milk into your blender jug. Add the caster sugar and the vanilla bean paste.

Dissolve the Sugar: Secure the lid and blend on a low speed for about 20-30 seconds. I find that this initial blend ensures the sugar dissolves fully into the milk, preventing any gritty texture in the finished drink.

Add Ice and Stabiliser: Add the ice cubes and sprinkle the ¼ teaspoon of xanthan gum evenly over the top. The xanthan gum is vital for creating that thick, smooth consistency and stopping it from separating.

Blend Until Smooth: Place the lid back on tightly. Start blending on a low speed, then gradually increase to high. Blend for 45-60 seconds, or until the ice is completely crushed and the mixture is thick, frosty, and smooth. You shouldn't hear any large chunks of ice rattling around.

Pour and Serve: Immediately pour the Frappuccino into two tall glasses.

Make the Topping (Optional): If you’re adding whipped cream, quickly rinse your blender or use a separate bowl. Combine the double cream, icing sugar, and vanilla extract. Whisk (or use an electric mixer) until soft peaks form. Be careful not to over-whip.

Finish and Enjoy: Spoon or pipe the whipped cream on top of your Frappuccinos. Serve right away with a straw.