My husband and I are moving into a more frugal living mode starting this week. I will be cooking at home alot, trying to cut down on out eating out expenses. Thank goodness, my hubby is fairly easy to please, except for making real Mexican-style enchaladas and buritos that he craves periodically.
But one of our family's biggest discretionary expenses are frequent Starbucks indulgences. No matter how many times we have tried, we could not find any good substitutes for the frappuchinos and the lattes that they make in-house. Since I won't be studying for my GRE in the evenings any more, I will be cutting down on my lattes at least 50%, but I would like to find a way to make hot, sweet, comforting drinks at home, so I don't even have to run out to get my Starbucks fixes as often....
My previous attempts at this have failed miserably, but I am willing to give it a second shot.
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http://answers.yahoo.com/question/index?qid=20080402111612AAnSMqh
Starbucks Frozen Frappuccino
Ingredients
- 3/4 cup double-strength coffee, cold shopping list
- 3 tablespoons granulated sugar shopping list
- 1 cup low-fat milk shopping list
- 2 cups ice shopping list
- caramel topping, 3 Tbs shopping list
- whipped cream shopping list
- Hersheys Chocolate Syrup 3 tbs
How to make it
- 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.
- To make drink, combine all 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.
- CARAMEL Version:
- 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.
- MOCHA Version:
- 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.
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There was one posting on the Net that advises to use vanilla ice cream instead of 1/2 of the milk in the frappuchino. I think it is a good idea. It should help with the consistency, as well. Also, someone said that low-fat milk works better with coffees because full-fat milk obscures the taste of the coffee.
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http://thenotsoskinnybaker.wordpress.com/2011/08/01/skinny-caramel-frappuccino/'
Skinny Caramel Frappuccino
If you’re someone who enjoys your frappuccino’s as much as I do, you’ll love this recipe! I found a way to make Starbuck’s Caramel Frappuccino with half the calories! And none of the richness is sacrificed. The secret to it’s richness? Using frozen milk cubes! Instead of using ice cubes (which are terrible to try to grind up in your blender!) I use frozen milk cubes. They break up so much easier, and make such a smooth and rich frappe (with no chunks of ice that get stuck in your straw). So next time you’re about to throw out milk that’s about to expire, pour it into ice cube trays and freeze it! I like to keep a ziplock of milk cubes in my freezer at all times, so I can have a rich, creamy frappuccino at any time!
Recipe:
6- 1 oz. fat free milk cubes (a standard ice cube tray will freeze 1 oz. cubes, but you may want to measure if you’re watching your waist line!)
4.5 oz. of cold brewed coffee (or chilled coffee or espresso)
1 ½ oz. (3 tbsp) Coffeemate Fat Free Vanilla Caramel Creamer
Freeze fat free milk into 1 oz. cubes the night before.
Brew your coffee or espresso, and chill in the fridge.
Add your coffee, 6 milk cubes, and creamer to the blender and pulse until smooth.
Pour into a glass, and enjoy!
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I think I will use the suggestion posted by one of the people commenting on the last recipe and use a cold-pressed coffee instead of freshly brewed coffee for the frappuchino tomorrow. For some reason, when I brew my own coffee at home it is always very sour and acidic, and I don't enjoy it at all.
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http://lifehacker.com/5211256/make-cold+brewed-iced-coffee
Matthew Yglesias at the Internet Food Association blog writes that it's really a matter of overnight cold-brewing and straining. First, gather up 1 cup of coarse-ground coffee and stir it into 4 1/2 cups of water, or strengthen the mix to taste. After that:
... Stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture. If your strainer isn't fine-meshed enough (mine isn't) you can supplement it with a paper coffee filter. Now you've got a delicious pitcher of coffee concentrate. Pour some over an ice cube and enjoy!Some mornings just aren't conducive to loading, watering, and waiting for the drip machine to do its thing, and icing brewed coffee can have mixed, often watery results. This sounds like an alternative, and an evening project a lot of coffee drinkers could get into.
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