After weeks on end of daily trips to Starbucks for my favorite $4 treat, I was determined to curb my evil ways and frivolous spending habits. I believe I have now unlocked the secret formula to Starbuck's famous Mocha Frappuccino (Starbucks and Frappuccino are registered trademarks of Starbucks, LLC).
1/2 cup milk
1 tablespoon cocoa powder (unsweetened)
about 1-1/2 oz espresso, to taste*
3 tablespoons sugar
1 cup ice.
Blend everything but the ice, until sugar and coffee are dissolved. It helps to add the cocoa and hot coffee together to help dissolve the cocoa. Next, add ice and blend on one of the lower speed settings. Pour and enjoy. Then laugh at the suckas paying $4.
*You have a choice when it comes to coffee. Starbucks actually uses double strength Italian roast, but you have to either brew with extra grounds or run once-brewed coffee thru twice. If you choose double-strength coffee, use about 1/3 cup. I happen to have a high-pressure Nespresso capsulized espresso maker, so espresso is a more convenient choice for me and doesn't seem to deviate noticeably from the flavor at Starbucks.
You forgot the pectin for that slightly thick mouth feel!
No, no, no...I deliberately left out pectin, because my research indicates it is unnecessary. I experimented with pectin-based recipes other people posted online, and determined it is a cop-out. Pectin is an unnecessary thickener; the proper ration of ice gives the drink the proper consistency, as it comes from Starbucks. Plus, pectin can make you constipated (it is administered to combat the d-word). Leave it out.
great idea. Here are some things to try... Starbucks espresso is nothing special. Try some Northern Italian
Espresso from Terroir Coffee. You can also just brew up some good coffee and I used to grind good coffee
fine and use it in my espresso machine.
Next up is milk. Canned milk can be dandy in these drinks. I sometimes mix canned and lite soymilk 50/50.
Caramel instead of sugar adds character and a touch of thickness. I don't use it often, and never with chocolate. Heat a genrous amount with milk of choice, then froth and add coffee. I call it Coffee Froth.
You also have lots of choices where chocolate is concerned, but laziness tends to take over here.
I usually just throw in Ghiradelli Ground Chocolate.
Oh, I see you are one of those pod people, so you can't use Terroir.
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Originally Posted by Towlie
I believe I have now unlocked the secret formula to Starbuck's famous Mocha Frappuccino (Starbucks and Frappuccino are registered trademarks of Starbucks, LLC).
Good job, man - I will try this out. Also, have you accomadated for the extra ice needed that the espresso melts? I find that sometimes they do not add enough ice at the stores. Now that you have mastered this, please attempt to replicate the Sweeten Iced Green Tea Lemonade - my favorite Summer Drink next to Sam's Summer Ale