Homemade Starbucks Mocha Frappuccino (with Variations)
[1]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.