Starbucks® Mocha Frappuccino® Replica Tasty Recipes

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Starbucks® Mocha Frappuccino® Replica

"I created this recipe myself. I wanted something that tasted like the brand-name stuff but without the steep cost! I kept the recipe simple only using coffee, milk, and sugar like the brand name does. Concentrate stays good in the refrigerator for a month."

Ingredients :

  • 6 cups cold water
  • 1/2 pound dark roast ground coffee beans
  • cheesecloth
  • coffee filters
  • 5 cups 1% milk
  • 1/2 (14 ounce) can sweetened condensed milk
  • 3 tablespoons white sugar
  • 1 teaspoon white sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 cup hot tap water

Instructions :

Prep : 30M Cook : 6M Ready in : P1D
  • Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball(R)) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally.
  • Transfer the coffee to the refrigerator and chill for 1 hour.
  • Place a small colander on top of a tall, lidded plastic container. Line colander with a 6-inch square of cheesecloth; fit a coffee filter on top.
  • Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use.
  • Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar.
  • Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

Notes :

  • Use your favorite brand of coffee. I don't think the coarseness of the grounds is an issue. Fine-ground coffee may offer more flavor, but it will be harder to filter.
  • I started this recipe using whole milk. Well that combined with the condensed milk was kind of like a lactose bomb and was tough on the tummy so I use 1% now. Feel free to use any grade lowfat milk you prefer.

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