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home > recipes > beverages > starbucks® frappuccino
Here's a recipe I picked up from the Usenet. I have also included some comments from people who have attempted this recipe. 1/2 cup espresso 2 1/2 cups lowfat milk (2%) 1/4 cup granulated sugar 1 Tbsp. dry pectin* Combine all ingredients in a picture or covered container. Stir or shake until sugar is dissolved. Chill & serve cold. Makes 24oz. * This is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing. 1. To make mocha, add a pinch (1/16 tsp.) of cocoa powder to the mixture before combining. 2. To fake espresso with a drip coffee maker and standard grind coffee: Use 1/3 cup ground coffee and 1 cup water. Brew once the run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the above recipe. Run a pot of water through the machine, without grounds to clean. Tips from readers 1. I use Maxwell House Italian Roast Espresso and make it double strength. I use 8 Tbsp. coffee and 4 cups water in my coffee maker. This will make 12 Frappuccino bottles (filled 2/3 full). Then when coffee is still hot I put in my sugar (and here is the big change) 1 tsp. not 1 Tbsp. pectin in my blender. Add the hot coffee and mix a few seconds at medium speed. The next thing I change is that I purchased 38% fat free Lactaid milk ( you need 3 quarts) I add my 2 1/2 cups Lactaid to the blender and blend for a few seconds. Fill bottles flavoring as desired. This makes the plain coffee flavor. Mocha - I add with the sugar and pectin 1 tsp. cocoa. Vanilla - I purchased vanilla syrup in the coffee section of my grocery store and I add 2 to 3 tsp. with the sugar and pectin. (They have other flavors of syrup to create your own flavor) 2. You can also use some half & half as part of the milk. I used half regular milk and half of half & half. 3. I found that less pectin made it taste much better and the Lactaid milk helps to sweeten things up to. I no longer have the tangy (sour) after taste that the tbsp. of pectin gave it. 4. Another reader: I found that the pectin tasted so bitter that I substituted it with Knox Uflavored Gelatin. It thickens the drink fabulously within a couple of hours no bitterness. 5. I found it difficult to dissolve the sugar in the cool coffee. 6. Try substituting Postum for the pectin. Adds flavor and thickens.

Starbucks® Frappuccino


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keyword: starbucks®
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(posted September 28, 2004)

Here's a recipe I picked up from the Usenet. I have also included some comments from people who have attempted this recipe.

1/2 cup espresso
2 1/2 cups lowfat milk (2%)
1/4 cup granulated sugar
1 Tbsp. dry pectin*
Combine all ingredients in a picture or covered container. Stir or shake until sugar is dissolved. Chill & serve cold. Makes 24oz.

* This is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing.

1. To make mocha, add a pinch (1/16 tsp.) of cocoa powder to the mixture before combining.

2. To fake espresso with a drip coffee maker and standard grind coffee: Use 1/3 cup ground coffee and 1 cup water. Brew once the run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the above recipe. Run a pot of water through the machine, without grounds to clean.


Tips from readers
1. I use Maxwell House Italian Roast Espresso and make it double strength. I use 8 Tbsp. coffee and 4 cups water in my coffee maker. This will make 12 Frappuccino bottles (filled 2/3 full). Then when coffee is still hot I put in my sugar (and here is the big change) 1 tsp. not 1 Tbsp. pectin in my blender. Add the hot coffee and mix a few seconds at medium speed. The next thing I change is that I purchased 38% fat free Lactaid milk ( you need 3 quarts) I add my 2 1/2 cups Lactaid to the blender and blend for a few seconds. Fill bottles flavoring as desired. This makes the plain coffee flavor.
Mocha - I add with the sugar and pectin 1 tsp. cocoa.
Vanilla - I purchased vanilla syrup in the coffee section of my grocery store and I add 2 to 3 tsp. with the sugar and pectin. (They have other flavors of syrup to create your own flavor)


2. You can also use some half & half as part of the milk. I used half regular milk and half of half & half.


3. I found that less pectin made it taste much better and the Lactaid milk helps to sweeten things up to. I no longer have the tangy (sour) after taste that the tbsp. of pectin gave it.


4. Another reader: I found that the pectin tasted so bitter that I substituted it with Knox Uflavored Gelatin. It thickens the drink fabulously within a couple of hours no bitterness.


5. I found it difficult to dissolve the sugar in the cool coffee.

6. Try substituting Postum for the pectin. Adds flavor and thickens.


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