Homemade Frappuccino

Alan likes his coffee two ways: hot and black, or in a frappuccino.  I like coffee one half of one way: a pinch of espresso in a chocolate cake.  A few months ago I read this post on iced coffee, and realized that my failed attempts to make frappuccinos resulted from the fact that I was using regular-strength cold brewed coffee.  I decided to experiment with a small amount of instant espresso powder in some warm water, and it totally worked!

  • 1 heaping Tbsp. instant espresso
  • about 2 Tbsp. warm water
  • 1 Tbsp. flavoring: flavored creamer, chocolate syrup OR simple syrup
  • ice
  • milk
  • whipped cream
 

I make the frappuccinos in a regular-mouth pint jar.  The advantage is that they screw perfectly into my blender—a standard Hamilton Beach model.  You could use a Magic Bullet blender, using the same process.  I imagine a Blendtec or Vitamix would be just fine, but you’d have to make it in the blender and decant it into a glass later.

Measure out one heaping tablespoon of instant espresso, and put it in the jar

Run some warm water from the faucet, and add a bit to the jar as well.  I usually eyeball it—just enough to dissolve the espresso.

Now add one tablespoon of flavoring.  Chocolate syrup makes a mocha frappuccino.  Simple syrup (1 c. white sugar and 1 c. water heated just until the sugar dissolves) makes a coffee frappuccino.  For other flavors, I bought some Bailey’s coffee creamers.  I chose them because they are made with milk, not non-dairy hydrogenated oils.  I have French Vanilla (shown here), Hazelnut, and Irish Cream.

Then fill the jar almost to the top with ice.  Leave some space for the blade.

Next, pour milk in, again almost to the top.

Now, take the base of the blender and separate the two parts.

Place the blade part, blade-down, over the jar’s mouth.

Then screw the collar on to the jar, making sure it’s tight.

Now, invert the jar, and put the whole thing on the blender.

Blend on the highest setting—mine is called “icy drink” for about five seconds, or until the ice is very finely ground.

Unscrew the collar and remove the blade.  Top with whipped cream.

Serve with a wide plastic straw.

Alan says the frappuccinos are as good as Starbucks.  Once you get the hang of it, it’s really easy to whip one up in a few minutes, and they’re certainly cheaper!

Did you find a typo in the post?  Let me know here.