fRaPpUcCiNoS!!!
MmMmMmMmMmMmmmmmmmmm!!!! I love frappuccions soooooo much!!! I love Starbucks!! Living in the Seattle area you can't really help it. There are Starbucks, mocha stands, drive through expresso, and coffee shops everywhere.... sometimes it seems on every block. ^_^ So I thought I would dedicate a page to one things that always cheers me up.... fRaPpUcCiNoS!! They're even low in fat!! ^_^
*ReCiPeS*
I got these straight off the Starbucks site so they get ALL credit for them. Go here for more yummy stuff.
ICED COFFEE
*®Gazebo Blend coffee or ®other Starbucks coffee
*Ice cubes
*Superfine sugar
*Cream (optional)
Fill pitcher with ice and pour in freshly brewed, double strength Gazebo Blend® coffee. Add superfine sugar and cream (if desired), stir and serve.
Tip: Freeze leftover coffee after brewing a potful and use coffee ice cubes to chill regular-strength coffee and for coffee milkshakes.
COFFEE MILKSHAKE
*8 coffee ice cubes (see recipe above) OR ¼ (60 ml) cup chilled double-strength coffee
*¼ cup (60 ml) cold milk
*4 scoops of Starbucks Italian Roast ice cream
Put coffee ice cubes and milk in blender. Blend until ice is slushy. Add ice cream and blend until smooth.
Variations: For a low fat mocha shake, use nonfat milk and Starbucks® Low Fat Latte ice cream.
VANILLA ICED LATTE
*Ice cubes
*4 tbsp. (60 ml) Fontana Vanilla Syrup
*2 ¾ (650 ml) cup milk
*2 shots double-strength freshly brewed espresso
*Sweetened cocoa powder
Fill 2 tall glasses with ice cubes. Pour ¾ (177 ml) cup milk into a steaming pitcher and foam it, using steam wand. Add 2 tbsp. (30 ml) vanilla syrup (or to taste) and 1 shot brewed espresso to each glass. Add 1 cup (237 ml) of remaining cold milk to each glass. Top evenly with the foamed milk, dust with cocoa. Serves 2.
Note: To brew double-strength espresso, use 14 grams of espresso for each 1 oz. shot.
Starbucks.Com
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