Saturday, April 6, 2013

Copycat Recipes: Starbucks Coconut Mocha Frappe Cappuccino


Servings: 2

1/2 cup shredded coconut
3/4 cup strong coffee
1 cup low-fat milk or 1 cup milk
1/3 cup Hersheys Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice


whipped cream


1 Preheat oven to 300°F.
2 Spread shredded coconut on a baking sheet and toast coconut in the oven.
3 Stir the coconut around every 10 minutes or so for even browning.
4 After 25 to 30 minutes the shredded coconut should be light brown.
5 Cool it off.
6 Make double-strength coffee by brewing with twice the coffee required by your coffee maker.
7 That should be 2 tablespoons of ground coffee per each cup of coffee.
8 Chill before using.
9 To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.
10 Blend for 15 to 20 seconds to dissolve sugar.
11 Add ice and blend until ice is crushed and the drink is smooth.
12 Pour drinks into two 16-ounce glasses.
13 Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.
14 Add a straw to each one if you want!


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