Lately DR has been addicted to drinking Starbucks Frappuccinos. Harvest is usually a time when he hits the caffeine hot and heavy considering all the hours he's working. He's not a big coffee drinker and soda has been giving him heartburn this year. So he's switched to Frapp's and he goes through em' like crazy!
I LOVE em' too! They are sooo good! He brought home all these empty bottles from work the other day. I hated throwing them in the recycling and buying more from the grocery store. A four pack costs $5.50 after all. "Maybe I could find a recipe that's close." I wondered.
And I DID!!
I searched Pinterest and found this recipe. This blog has great photos to go along with making the Frappuccino too. Check it out.
I thought there might be a bit of a difference in taste but there wasn't! It tasted just like the stuff I bought at the grocery!
Here's the recipe;
Mocha Frappuccino
1 1/2 cups strong brewed coffee*
1/2 cup sugar
2 Tablespoons unsweetened cocoa
1 teaspoon ascorbic acid**
6 cups whole milk OR 6 cups low-fat milk + 1 Tablespoon pectin***
* Regular coffee can be used. If you’d like the exact taste of the bottled version, Starbuck’s Espresso Roast gives that taste. Brew 2 cups of cold water with 1/4 cup espresso coffee grounds.
** Ascorbic acid is added originally as a preservative, but it does add that hint of flavor. It does not need to be used.
*** Pectin is used in low-fat milk to thicken it. If you use whole milk or raw milk, or if you just don’t want to, pectin does not need to be used.
But I'll have to see if DR notices the difference! I'm going to encourage a little white lie and let him THINK I bought it at the store. We'll see what he says!
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