This week I have to give some credit to my good blogging friend, Bunny from Bunny’s Warm Oven. In fact over the next week or so you’ll see her name mentioned a lot as I have been making several recipes that she has posted. Her and I have such similar tastes that I could probably make and enjoy everything from her blog!
At any rate, this week I want to share with you my version of the homemade Frappucino. Frugal? Absolutely! I haven’t figured out the unit cost by any means, but at over $4.00 for one Frappucino at Starbucks, I can guarantee mine are only a fraction of that price! Here’s a rough guess:
leftover coffee – free!
sugar – pennies
chocolate syrup – $2.00 a bottle?
Instant coffee – $5.00 a jar?
whipping cream – $1.00 8-oz
powdered sugar to sweeten whipping cream – pennies
ice – free!
OK so I guess I need to check the prices next time I hit the grocery store, but it’s definitely a bargain. Even if you add up the price of the entire jar of instant coffee, the full bottle of chocolate syrup and the full container of whipping cream, it’s still less than 2 venti Frapps. Obviously you don’t need the full jar of coffee, the full bottle of chocolate syrup and the full container of whipping cream for one drink, so some math is definitely needed.
I was inspired by the recipe for the Iced Chocolate Latte on Bunny’s spring brunch post. We made, and enjoyed them, several times as the recipe directs, and then I adapted it a little, changing some of the measurements, to make the Frappucino’s that everyone in this house loves!
If you would like to try Bunny’s latte recipe, please click the brunch link above :) I actually plan to make these with some espresso coffee I have here instead of the regular and instant :)
Homemade Mocha Frappucinos
adapted from Bunny’s Iced Chocolate Latte
8 ounces of coffee, cooled (I use the leftover coffee from the morning and put it in the fridge in a Pyrex cup)
1 tea spoon (not a measuring spoon, but a real tea spoon) of instant coffee
2 Tbls sugar
A good squirt of chocolate syrup
1/4 – 1/2 cup of whole milk ( as much or as little as you like)
8 oz container heavy whipping cream
1 tbsp powdered sugar
Use a hand mixer (or your Kitchenaid) to whip together the whipping cream and powdered sugar until it forms stiff peaks.
Combine coffee, instant coffee, sugar, chocolate syrup and whole milk in blender capable of crushing ice. Add enough ice so that it pops up above the liquid ingredients. Blend until all ice is crushed completely and ingredients are combined. Pour into a tall glass.
Garnish with whipped cream and chocolate syrup.
Store extra whipped cream in a covered container in the refrigerator.