Friday, February 06, 2009

Mocha Mint Coffee Frappuccino

Mocha Mint Coffee Frappuccino
Recipe By: Barbara Burrell

Note about recipe: I usually do not measure when I make this recipe as it is just so forgiving and easy to make thicker if needed (add more ice) or thinner (add more milk) or sweeter (add more sweetened condensed milk) you get the picture :) I did try and give an accurate account of amounts here though so keep that in mind when trying to make this (My ingredient measurments are only a close but rough estimate). I just wanted to share with all you Starbucks or Cold Coffee Drinkers. This drink can easily be made without the mint and just as a plain cold coffee frap as well or whatever you fav flavor is.

4oz (1/2 C) Strong Cold Coffee
1/3 Cup Andes Mint Baking Pieces
1 TBSP Milk
1-2 C Milk (I use 1%)
1/3 to 1/2 C Sweetened Condensed Milk (start out small and add more if needed)
Ice (about 2 Heaping Handfuls)

1. Add Cold Coffee to Blender.

2. Place Mint Baking Pieces in microwave safe dish (I usually use a saucer: it is easy to scrape off),add 1 TBSP Milk and microwave for 30 seconds or until melted.

3. Pour Melted Baking Pieces into blender.

4. Add 1-2 C Milk(to your desired consistency: start off with less you can always add more at the end),Chocolate Syrup, Sweetened Condensed Milk and Ice to blender.

5. Select Frap on your blender mode and blend until you have no ice pieces remaining. (Guessing maybe 1 min?)

6. Pour into a glass or two and enjoy.

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