Mocha Frappuccino

chickensintheroad.com

sporras

Grandmother of 7 yr. old twin boys, work full time, avid recipe collector. Living in Victoria, TX.

1 ½ cups strong brewed coffee*

½ cup sugar

2 Tablespoons unsweetened cocoa (I used Dutch cocoa)

1 teaspoon ascorbic acid**

6 cups whole milk OR 6 cups low-fat milk + 1 Tablespoon pectin***

note: Regular coffee can be used. If you’d like the exact taste of the bottled version, Starbuck’s Espresso Roast gives that taste.

Brew 2 cups of cold water with ¼ cup Espresso Roast grounds or ½ cup regular coffee grounds.

note: Ascorbic acid is added originally as a preservative, but it does add that hint of flavor. It does not need to be used.

note: * Pectin is used in low-fat milk to thicken it. If you use whole milk or raw milk, or if you just don’t want to, pectin does not need to be used.

Directions at chickensintheroad.com

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