Last week, while the kids swam at her house – she whipped one up (actually two and she offered me thirds but who’s counting right?) and it was delicious!!! Here’s the recipe:
Starbucks Mocha Frappuccino
3/4 cup double-strength coffee
3 tablespoons granulated sugar
1 cup low-fat milk
2 cups ice
3 Tbls. Hershey’s Chocolate
3 Tbs whipped cream
trade chocolate syrup for caramel copping to make a Caramel Frappuccino
Make double-strength coffee by brewing with twice the coffee required by your coffee maker(that should be 2 tablespoons of ground coffee per each cup of coffee). Chill before using.
Then combine all the ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
For this version, add 3 tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.
For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
If you have one of these going in the blender you must invite me over – cause there’s enough for two you know? Enjoy!