Mocha FrappuccinoAngie McGowan
It’s that time of the year again when the temperature is on the rise, and my coffee needs to be iced. I swung by Starbuck’s last week when my son begged me for a hot chocolate, even though it was well over 80 degrees outside. I got my favorite warm-weather iced coffee drink, a mocha frappuccino, while he ordered his kid’s hot chocolate. After he took one look at mine, covered in whipped cream, he wanted to trade. I let him have a couple of sips, before feeling all too guilty about the amount of caffeine he was ingesting and taking it back.
I’ve been craving frappuccinos all weekend, so instead of paying an obscene amount of money again at Starbuck’s, I decided to make them at home. The espresso machine I got for my husband last summer made these super quick to make. If you don’t have an espresso machine, just use a cup of very strong black coffee. This recipe isn’t exactly like Starbuck’s… it’s my perfect version of how I think the frappacino should be. It’s a little stronger, and has more ice and a little less milk. If you like it less strong, follow the directions for the weaker style frappuccino.
Mocha Frappuccino Recipe
4 shots espresso
1 cup milk
2 cups ice
1/4 cup sugar
3 tablespoons chocolate syrup, plus more for topping
whipped cream (fresh or from a can)
For a weaker Frappuccino, use 2 shots espresso, 1 1/2 cups milk and (about half the amount of sugar) 2 tablespoons
1. Add warm espresso and sugar to blender. Blend until combined. Add milk, ice and chocolate syrup. Blend on high until ice is fine.
2. Serve topped with whipped cream and chocolate syrup.
Make 4 regular sized frappuccinos or 2 giant (grande) ones