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Homemade Starbucks Frappuccino

If you’ve visited my facebook page or my twitter you know I’m a self-admitting Starbucks addict. There is something magical about cozying up with their white mocha on a cool night, or relaxing with a caramel frap on a lazy summer day. There’s only one problem…

A Starbucks addiction can be expensive.

So, in an effort to be more frugal, Handsome and I cut out going to ‘bucks and just started buying the bottled frappuccinos from the grocery store. Delicious, but at $6.00 for four of them, I figured we could do better.

And I did! I learned how to make them at home. Taking us from  $1.50 a serving to around 35 cents a serving. Not too shabby!

Homemade Starbucks Frappuccino

frap

Ingredients:

  • 10 cups of your favorite fresh brewed coffee (Starbucks House Blend brewed at home is the closest to taste)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup french vanilla coffee creamer (I use international delight, but I’ve been told that using Baily’s brand gives a richer mocha taste)
  • 1/4 – 1/2 cup chocolate syrup (depending on your chocolate desire – we’re a half cup or more family)
  • 2 teaspoons vanilla extract

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Directions:

1) In a large pitcher (I use the kind with a locking lid that you can shake!) put the brown sugar, white sugar, syrup, and vanilla. Let it pile on the bottom.

2) When coffee is done brewing, pour it right into the pitcher (nice and hot!). Stir/shake the pitcher to mix. Because the coffee is hot the sugar will dissolve.

3) Add creamer, stirring.

4) Put the pitcher in the fridge for at least 3 hours, overnight is best.

In the morning your frap is ready to pour and go! All for about 15 seconds worth of effort and with ingredients you most likely have already in your kitchen.

Enjoy! 

Like this recipe? You might also like:

 

Starbucks Pumpkin Scones

Super Chocolatey Pumpkin Muffins  

White Chocolate Cranberry Scones

Eggnog French Toast

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Starbucks’ Secret Scone Recipe

During Fall and Winter I become a Starbucks frequenter. I’m not much of a coffee drinker (as in, I don’t seek it out, but if it’s there I’ll drink it), but I’d die for one of their pumpkin scones. And then I came across a recipe claiming to be Starbucks’ secret recipe and I thought, surely not.

I didn’t think the recipe could come close. I mean, I’ve tried plenty ‘secret’ recipes for famous foods only to be disappointed (although, I have Olive Garden’s Zuppa Toscana down to an art…a recipe for another day). But, believe me, these scones are right on the money. And I’m a scone snob.

Starbucks Pumpkin Scones

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 tablespoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat the oven to 425 degrees F. You MUST line the baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and
ginger in a large bowl. Use a pastry tool or a fork to cut the butter into the dry ingredients until mixture is crumbly. Set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg.
Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat
out dough onto a lightly floured surface and form it into a 1-inch thick
rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to
slice the dough twice through the width, making three equal portions. Cut each
of the portions in an X pattern (four pieces) so you end up with 12 triangular
slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or
until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones have cooled, spread plain glaze over the top of each scone.

5. To make the spiced glaze (which is a MUST, scones are just not the same without this glaze), while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).