Brent and I love the bottled Starbucks mocha frappuccinos. We quickly realized they were too expensive to continue buying, so I decided to make my own. I found several recipes and tested, combined, and tweaked them until I was satisfied with the results. I also created a nutty variation. Brent likes the nutty variation because he doesn’t have to shake the bottle (to mix the cocoa back in) before he drinks it. We saved several of the Starbucks frappuccino bottles so we have the convenience of having them on the go. This is Jenna’s favorite drink. She would drink them all day if I let her. :-)
Fills 6 9-oz Starbucks Frappuccino bottles
3 ½ cups espresso coffee*
1/3 cup sweetened condensed milk
4 cups milk (whole milk is best)
3 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon baking cocoa
Make espresso coffee. Mix coffee, still hot, sweetened condensed milk, cocoa, and sugar in your mixer until sugar is dissolved. Add milk and continue mixing, about one minute. Pour mix into individual 9.5-oz Starbucks Frappuccino bottles. Store in fridge until ready to use (Note: Do not store any longer than you would milk).
*May use regular coffee that has been run through the coffee maker twice, or add 4 teaspoons instant coffee granules to regular coffee.
- Use a nut-flavored coffee, such as amaretto, hazelnut, macadamia nut, etc.
- Replace baking cocoa with ½ teaspoon almond extract.
- Reduce sugar to 2 or 2 ½ tablespoons.