Hi Ladies!
This weekend we were all smiles in Ohio….there was a heat wave! Yep, you heard it..the sun made an appearance and it went up to {a whopping} 60 degrees! My neighbors were walking their dogs, we had our windows open for fresh air, friends posted pictures of their families at the park. It’s been a long winter, haha.
One Facebook update that made me smile was from my sweet friend Megan who works at Starbucks. She quoted “I just can’t make any more Frappuccinos. I just can’t.” Bless her heart- with the beautiful weather came thirsty customers in the mood for an ice cold Summery treat.
I remember my dear friend Courtney, from Women Living Well having posted a “copy cat” recipe for this delightful drink. What a timely treat for the turning of the season! YUMMMmmmm!!!!
* I have known people to be very judgmental towards certain establishments. Thank you so much for choosing to fault on the side of righteousness and sharing God’s love rather than judging. Loving is the greatest power we have through Jesus Christ- Matt 22:36-40.
Courtney shares:
This is my FAVORITE Starbucks drink! There can be 10 inches of snow on the ground and I still crave this icy drink! But we all know that these little Starbucks drinks are $4 a pop! So I was DELIGHTED to find that my oldest sister, Kristen, has discovered how to make these at home – bless her heart! This is what older sisters are for right? lol!
Last week, while the kids swam at her house – she whipped one up (actually two and she offered me thirds but who’s counting right?) and it was delicious!!! Here’s the recipe:
Starbucks Mocha Frappuccino
3/4 cup double-strength coffee
3 tablespoons granulated sugar
1 cup low-fat milk
2 cups ice
3 Tbls. Hershey’s Chocolate
Optional:
3 Tbs whipped cream
Trade chocolate syrup for caramel copping to make a Caramel Frappuccino
Directions:
Make double-strength coffee by brewing with twice the coffee required by your coffee maker (that should be 2 tablespoons of ground coffee per each cup of coffee). Chill before using.
Then combine all the ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
MOCHA Version:
For this version, add 3 tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.
CARAMEL Version:
For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
If you have one of these going in the blender you must invite me over – cause there’s enough for two you know? Enjoy!
Thank you Courtney!!!!
- 3/4 cup double-strength coffee
- 3 tablespoons granulated sugar
- 1 cup low-fat milk
- 2 cups ice
- 3 Tbls. Hershey’s Chocolate
- Optional:
- 3 Tbs whipped cream
- *Caramel topping for caramel version
- Make double-strength coffee by brewing with twice the coffee required by your coffee maker(that should be 2 tablespoons of ground coffee per each cup of coffee). Chill before using.
- Then combine all the ingredients in a blender and blend on high speed until ice is crushed and drink is smooth.
- Pour into two 16-ounce glasses, and serve with a straw.
- For Caramel version add 3 tablespoons of caramel topping to the original recipe and prepare as described.
- Top each glass with whipped cream and drizzle additional caramel over the whipped cream
