Starbucks in Your Own Kitchen
Have you had one of these? Are you one of those that pay $2.50 a bottle because they are just so good? You can make your own Starbucks Mocha Frappuccino for 36 cents per bottle (or less)!
My niece stopped by one day drinking one, so I tried it, then tried it again. Oh. My. Goodness. A great blend of coffee and milk and sugar and cocoa. My frugal conscious took over. I knew I could figure this recipe out–the ingredients were so simple.
Mocha Frappuccino
1 1/2 cups strong brewed coffee*
1/2 cup sugar
2 Tablespoons unsweetened cocoa (I used Dutch cocoa)
1 teaspoon ascorbic acid**
6 cups whole milk OR 6 cups low-fat milk + 1 Tablespoon pectin***
* Regular coffee can be used. If you’d like the exact taste of the bottled version, Starbuck’s Espresso Roast gives that taste. Brew 2 cups of cold water with 1/4 cup espresso coffee grounds.
** Ascorbic acid is added originally as a preservative, but it does add that hint of flavor. It does not need to be used.
*** Pectin is used in low-fat milk to thicken it. If you use whole milk or raw milk, or if you just don’t want to, pectin does not need to be used.
Brew the coffee.
Mix sugar, cocoa, pectin (if used) and ascorbic acid (if used) into brewed coffee until everything is dissolved. The mixture will thicken, after cooled, if using pectin.
Mix coffee mixture into milk.
Funnel into recycled sterilized bottles or pour into jars.
That’s all there is to make your own creamy blend of coffee, milk and cocoa–hoomemade Starbucks Mocha Frappuccino! This recipe will fill 4 (13.7 oz) bottles and leave a little bit for a taste now or fill a 1/2 gallon jar.
Chill and enjoy!
No reason to sit and savor that little 13.7 ounce bottle anymore. Just pour another glass! Just don’t try to can it!
This is a guest post on Farm Bell Recipes
Here's the full recipe and printable!
Mocha Frappuccino
- Prep Time:
- Cook Time:
- Yield:
- 56 ounces
Ingredients
- 1 1/2 cups strong brewed coffee*
- 1/2 cup sugar
- 2 Tablespoons unsweetened cocoa (I used Dutch cocoa)
- 1 teaspoon ascorbic acid**
- 6 cups whole milk OR 6 cups low-fat milk + 1 Tablespoon pectin***
- * Regular coffee can be used. If you'd like the exact taste of the bottled version, Starbuck's Espresso Roast gives that taste. Brew 2 cups of cold water with 1/4 cup espresso coffee grounds.
- ** Ascorbic acid is added originally as a preservative, but it does add that hint of flavor. It does not need to be used.
- *** Pectin is used in low-fat milk to thicken it. If you use whole milk or raw milk, or if you just don't want to, pectin does not need to be used.
Preparation Instructions
- Brew the coffee.
- Mix sugar, cocoa, pectin (if used) and ascorbic acid (if used) into brewed coffee until everything is dissolved. The mixture will thicken, after cooled, if using pectin.
- Mix coffee mixture into milk.
- Funnel into recycled sterilized bottles or pour into jars.
- This recipe will fill 4 (13.7 oz) bottles and leave a little bit for a taste now or fill a 1/2 gallon jar.
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great recipe! I just made it toady. I did not have any pectin, so I used a tablespoon of clearjel(like corn starch) tastes wonderful!!!!
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Is there a way to make the Vanilla version of this drink??
Try adding some vanilla extract instead of the cocoa. I haven’t made Vanilla, but I would add a tablespoon of extract (homemade preferred!) and go from there with the flavor. Hope that helps!
How much brewed espresso would you use in this recipe? I don’t have a coffee maker, but I do have an espresso machine. Thanks!
You would use the same amount of brewed espresso as strong brewed coffee (1 1/2 cups). I have to make some more of this, haven’t had it in awhile
What about resealing the jars? I have been saving mine because I would like to reuse them some how for homemade frappuccino or juice.
To reseal them, you would have to can it. That leads to a canning failure! I tried it for you
I know this can’t (shouldn’t) be canned, but how long would you say this drink lasts? I’ve been saving up the Starbucks jars, and I’m thinking of making about 125 for a wedding. Do you think making them a week in advance would be too early?
What a great idea! It will last as long as the milk will last and not spoil! So if you have fresher milk (look at the out of date on the jug), they will last the week
Just a note though — make sure you sterilize the jars and lids.