Homemade Frappuccino

I stopped at Starbucks today and got a grande, iced latte and it tasted so good, I just savored it. When I got home, I was still in the mood for a Starbucks so decided to work on my frappuccino recipe. I've been perfecting this recipe for awhile and I think I finally have it! The key is to use half cream so when you blend it, the cream turns into whipped cream...thus the delicious froth! Ever since we got our built-in espresso maker, I've wanted to make this summer drink because I just need to push a button to have perfect espresso.

And I have a magic bullet, so this is an easy way to whip up a frothy drink without any effort. So, here it is! Homemade Frappuccino.

Serves 2
(because you must always enjoy this drink with a friend)

2 cups espresso, cooled
1 Tbsp. instant espresso powder
1/4 cup sugar
1 tsp. vanilla
3/4 cup nonfat milk
3/4 cup cream

1. Pour the cooled espresso into a blender. (I used decaffeinated espresso to keep me from bouncing off the walls)

Do not skip the instant espresso powder because this gives it that extra kick!

2. Add the espresso powder.

3. Add the sugar.

4. Add the vanilla.

5. Add the milk. I use half of the milk as nonfat milk and the other half as cream. We get the cream from a local dairy and it's just called "cream" so I'm not sure what percent fat it is but it will turn into whipping cream because I've used it for whipping cream with strawberries, although it's thinner than liquid whipping cream but heavier than half and half.

If you don't have a local dairy to buy cream, then use 1-1/4 cup nonfat milk and 1/4 cup heavy whipping cream - you just need a little to make the froth form and make it taste FABULOUS!

6. Blend and pour!

Ahhhhhhh! I'm loving summer!

Comments

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