Almost-Famous Mocha Frappes

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Delicious!

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I loved these! I made it for a few friends and they loved it too!
thanks!

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Not exactly as good as Starbucks...but I guess it will do in a pinch. Unless you have a Blend Tec blender, it won't be as smooth as the original.

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LOVE this recipe!...tastes better than any mocha i've ever had

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I'm not a coffee person, but the chocolate syrup is great for chocolate milk. I won't be buying store bought chocolate syrup anymore.

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How long has it been since you have worked at Starbucks Allison? You cannot just put milk, coffee, chocolate or caramel syrup and ice in a blender. You forgot one key element- sugar. it would be horribly bitter. If you worked under the old recipe, you have to know from experience how much sugar was pumped into the base because of how sticky you would get if it got on you. If you work under the new recipe- we add at least 3 pumps of a thick sugar substance to the fraps.

Also, Starbucks does not use house blend- its a special Frappuccino roast.

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As a former Barista, I find it interesting that they would freeze the coffee into ice cube form. Not very practical or necessary. It's not exactly like a Frappe is a top secret recipe - they make it right in front of you. You can make it easily at home. Buy and have ground your favorite Sbux coffee blend - i believe they use the House for all coffee based bar drinks. Brew some and refrigerate until cool. Mix equal parts cold coffee with low fat milk. There is your coffee base. Then put in a blender and add crushed ice - they have a machine that makes the ice into small chunks. Add to that an ounce of chocolate syrup or caramel syrup - whatever flavor you want, they sell their syrups. MIX till smooth! They also sell their caramel sauce, my favorite is the extra caramel Frapps. That's how they are made.

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I could not believe how much it tasted exactly like frappucinos from starbucks!! thank you so much! it gets really hot in houston and this is perfect!

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LOVE IT!! I needed a little pick me up today and I just happened to get my new food network magazine and it held this little gem. I will never go back to putting bottled chocolate syrup in my coffee. In fact it is sooo good I have to cut this short and go get my second cup!