I post this recipe as a public service to all those former frapppuccino lovers who have been suffering severe withdrawal these last months after Starbucks changed its formula from icy, chocolatey, coffee perfection to a drink that, alas, while still icy, no longer tastes like either chocolate or coffee.After much weeping and gnashing of teeth -- and yes, a few beseeching phone calls to Starbucks headquarters -- we, here at the castle, have moved on.
Ok, by we, I mean me.
Ongoing experimentation, aided by other bereft, recovering SB addicts (thank you, LJ), has yielded this recipe, which I happen to love. I hope you will love it, too.
MOCHA FRAPPUCCINOS
This recipe starts with a "base" mixture you stir together and keep in the fridge. When you're ready for your drink, you simply pop 3/4 c. of the mix into the blender, add a dollop of chocolate sauce (about 1 T.), and about 10 frozen coffee cubes, and you're all set.
FRAP BASE
14-oz. can sweetened condensed milk (about 1 1/4 c.)
2 1/2 c. double-strength coffee (for this, I use instant espresso powder mixed with water, according to the package directions -- about 2 heaping tablespoons in 2 1/2 c. water)
2 1/2 c. milk
Mix the base together and keep in the fridge until you're ready for your yummy drink.
Handy hint: My blender doesn't do a great job at grinding up ice. If yours doesn't, either, use your meat tenderizer hammer-thingie to smash up the coffee ice cubes before putting them in the blender. I don't do this on my tile countertops because I wish to crack the ice, not the tile.
Another handy hint: Any extra hot coffee Kahuna leaves in the pot in the morning gets immediately whisked away and frozen into cubes. If you want to lighten the coffee flavor, you can use 5 coffee cubes in your drink and 5 regular ice cubes.
Cheers.
This looks delicious, I am going to pass this on to my sister who is constantly making coffee drinks.
ReplyDeleteI just had my first Frappaccino in July.... it was WAY to sweet and grainy..it could have been the fact that I ordered it with crushed up gobs of cookies and other chocolaty treats.
Love the idea of iced coffee cubes...wish I could program my fridge to do it all!
Thank you so much! I have fooled around so much trying to copy that one, I finally gave up. I will try this one and I am already very excited. Thanks for publishing the recipe, I can't wait to make it.
ReplyDeleteWhoa it must be a long time since I've had a frappuccino...I didn't even know they changed their recipe! I'll have to try this.
ReplyDeleteI had no idea that Starbucks changed their frapp recipe! (It's been far too long since I've had one I guess!) I do love experimenting with coffee at home so I'm glad you shared this though!
ReplyDeleteI cheat - I found an iced coffee concentrate at my grocery store. You're bad for my diet, though. I'd never thought to add sw. condensed milk and chocolate.
ReplyDeletedon't you hate it when restaurants change an already good thing. it looks like you were able to duplicate it beautifully!
ReplyDeleteNIce one - all your hard work is much appreciated :-}
ReplyDeleteQueen OTC, again you are my hero. Heroine. Whichever.
ReplyDeleteYou continue to boggle my mind with your creativiy unleashed. Now, if you can figure out how to take the calories out of the Chai Tea.
CCCWilson, wish I could take the calories out of the chai tea :), or the mocha frapps, for that matter. Are you doing much cooking these days? Stuff from the garden? Any great recipes to share?
ReplyDeleteHi Lynn! Just made this and it's great! One question though...how long will the base last in the fridge?
ReplyDeleteHi Ginnylou,
ReplyDeleteGlad you made the happy frappy and liked it :) As for how long the base will last, I figure the limiting factor is the fresh milk, so I take note of the milk's date as I'm making the base and aim to use it up by the milk's "sell by" date. Hope that helps.