Ingredients Jump to Instructions ↓

  1. 1/4 cup powdered milk

  2. 1/2 cup nonfat milk

  3. 1 cup coffee

  4. 1/2 cup chocolate syrup

  5. 1/4 cup peppermint syrup (opt)

  6. ice

Instructions Jump to Ingredients ↑

  1. Brew the coffee:I use 1/4 cup Starbucks bold to 1 cup water.

  2. Mix all the ingredients together with the hot coffee in a bowl.

  3. Mix until the powdered milk is dissolved and everything is thoroughly combined.

  4. Chill until cold by dropping some ice cubes in the mixture or putting it in the refridgerater.

  5. When chilled, pour the liquid into a blender, add ice-about 1 1/2 ice trays depending on the size of the ice cubes, and blend.

  6. Blend until there are no ice chunks and it's the consistency of a ice-blended frappuccino from Starbucks.

  7. Pour into 2 Venti cold cups,top with whipped cream and chocolate syrup and enjoy.

  8. Optional:Add the peppermint syrup for peppermint mocha frappuccinos.Also, you can double,triple,quadruple,ect this recipe and store in the refridgerater in a pitcher-just make sure to stir the liquid well before pouring out to mix in any chocolate that's settled on the bottom.

  9. cup of the liquid makes 1 Venti sized frappuccino.:)


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