Homemade Starbucks Mocha Frappuccino (with Variations)

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Starbucks Mocha Frappuccino
3/4 cup double-strength coffee
3 tablespoons granulated sugar
1 cup low-fat milk
2 cups ice
3 Tbls. Hershey’s Chocolate

 Optional:
3 Tbs whipped cream

MOCHA Version:

For this version, add 3 tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.

CARAMEL Version:

For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.

Strawberries and Cream

Ingredients
2 cups unsweetened coconut milk
1/3 cup strawberries, frozen
6 medium strawberries,fresh, roughly chopped
1 tsp, vanilla extract
1/2 tsp. stevia (one packet)

Instructions
1.Freeze coconut milk in a shallow dish. Once frozen, leave on counter to thaw a bit or microwave for about 30 seconds until it’s thawed enough for your blender to handle. Just don’t overheat it.
2.In a microwave safe dish add the frozen strawberries and defrost for about 45 seconds. Mash strawberries with a fork. You are looking for the juice of the strawberries.
3.In a blender add coocnut milk, vanilla extract, frozen strawberries with the juice, fresh strawberries and stevia. Crush/blend until incorporated about 2 minutes.