Did you know that October 1st is National Coffee Day? In honor of this celebrated beverage I wanted to share this post which includes 2 recipes to create refreshing, creamy frappuccino at home… with out all of this: “Coffee Frappuccino Syrup [Sugar, Water, Natural Flavor, Salt, Xanthan Gum, Potassium Sorbate, Citric Acid]” and the 200+ calories that come with it. All you need is ice, coffee {either a shot of espresso or a sachet of Starbucks VIA instant coffee} and milk. Add sweetener to your taste.
Many moons ago, when I managed the food for Starbucks, the fresh and fabulous PR team came to me and asked me to put together a brunch menu that would compliment an Indonesian Coffee Cake recipe they were releasing to the press. Without a second thought, I quickly wrote up one of my favorite brunch dishes at the time, a salad made of chunks of fresh pineapple and chopped mint, that is simply delicious {I need to add that back into my repertoire} and a few other dishes.
Then, they wanted a drink, something summery, and of course, coffee based. Thankfully, my mind jumped to something my mom used to make on summer mornings and afternoons, a coffee frappé. And you can too, see the recipes below, one using a shot of espresso another using Starbucks VIA sachets.
I remembered it was quick to prepare and wonderfully creamy, cooling and uplifting. “Perfect” I thought, but there was one problem, my mom used to make it with Taster’s Choice instant coffee… which, of course, would not do in the land of the Siren. So, I stepped into the community “test kitchen” to figure out how to recreate this flavor and mouth feel using shots of espresso.
As I continue this story, I need to make a little diversion to current day, and tell you about my favorite part of breakfast on a summer morning. Most the year, I start my day with a fresh, foamy latte,
but when the weather warms, I find I’m in the mood for something more casual, and definitely cooler, so I make something I call Coffee Milk. Nothing fancy, just a shot or more of espresso, topped with a spill of milk and a few ice cubes to keep it cool. Simple as can be, but it’s a splendid summery sip for sure.
After I put together my regular summer morning concoction the other day, a very hot day {well, for Seattle at least}, memories of my mother’s frappés came to mind again, and I thought, why not give it a whirl?
It occurred to me that my coffee milk was essentially the recipe my mother had used {though with espresso}, minus some ice and the spin in her Oster blender. So I poured my regular morning brew into the Vitamix, and added some ice cubes. And after a high speed blend I poured out a wonderfully creamy, refreshing, and stimulating beverage, that was so good I had to serve glasses to everyone in the house {including sleepover guests and their parental pick-ups} and then make another one for myself!
So, back to the story… as you may have assumed, this drink was a part of the beginning of the Starbuck’s Frappuccino. The drink you’ll find in the stores is, of course, different than the one made with a few simple ingredients below. To ensure consistency and efficiency, there is a base formula that is used to make the drinks in the stores.
I’m so happy to have rediscovered this marvelous beverage again. I am now hooked on these morning frappés. I’ve come up with a splendidly simple formula so that you and yours can also enjoy the creamy, refreshing essence of that now famous beverage, at home, but with less than half the calories, and perfectly customized to your tastes.
Now our story goes full circle, because in addition to a recipe using a shot of espresso, I’ve also developed a recipe using sachets of Starbucks instant coffee, VIA Italian Roast… and, I must say, this little powder makes a marvelous frappé!!
Here’s the espresso version:
Into a tempered glass pull a shot of espresso,
2~4 ounces to suit your taste {I like a strong coffee presence, so I use 4 ounces, or about 1/2 a cup}
If you desire sugar or artificial sweetener add it to the warm shot and stir to dissolve the sweetener a little
add 1/2 cup of milk {I like 2%} to the glass
Pour this mix into the blender
add 6-8 cubes of ice and blend until it’s smooth and creamy
pour it in a glass and enjoy.
The simple magic of this drink is that ice, blended on a high cycle, adds a marvelous amount of volume, texture and creaminess to a beverage. Yes, ice, just ice, zero calorie, zero fat ice, that is what makes this drink so wonderful. It’s hard to photograph ice, but can you see the thick composition of the ice below that was blended for a minute?
Now, here’s the process when using VIA sachets. The dried coffee actually produces a beverage that is thicker and chunkier than the drinks made with espresso.
Into the blender add:
1/2 cup of milk
1 sachet of Starbucks Italian Roast VIA instant coffee
as much sugar or sweetener as you desire
blend this mix on medium speed until the instant coffee is dissolved
then,
add 8 cubes if want your drinks to be thick and chunky, like this:
or if you prefer something smoother and creamier, only use 6 cubes to get to this:
I hope you have a chance to try this on some of these warm mornings we’re still enjoying.
It truly is a delight.
If you are preparing drinks for a group, here is an idea of the volume:
4 ounces of espresso {1/2 cup}
+
4 ounces of milk {1/2 cup}
and 6 ice cubes
yields about 12 ounces of creamy coffee frappé
Do you change your morning drink with the seasons??
Well (former) Ms. Starbucks, I will admit to my cost savings summer iced latte at Starbucks stores.
I get a double espresso on ice and then add my own amount of non-fat milk from the coffee "condiment bar".
At home, I like to have double strength coffee frozen in ice cube trays (transfer to a zip lock bag for storage), brew some fresh coffee & let cool – pour over coffee cubes & add milk. (Milk is sweetener enough for me.)
Thank you for your contribution to Frappucino history! I will now buy some VIA to try your recipe – yum, tomorrow can't come soon enough. 🙂
Cheers!
Wow! Linda you have it DOWN! The frozen espresso ice cube practice is brilliant. When I pull and extra shot, I'll put the demitasse in the freezer to "bump" things up on another day. I'm with you, milk is all of the sweetness I need.
Delicious!! I'm a hot coffee drinker all year long as my first shot in the morning (Starbucks Verona by the way) but this sounds delicious as an afternoon pick me up and love Linda's ice cube idea!!f
i am a hot coffee drinker (latte) but spending time in colorado and LA this summer… i definitely prefer iced latte's…… wishing you a happy summer…xoxo
Emily how delish! I love to make iced coffee. I usually have a smoothie in the morning with milk, strawberries, a banana, then about 6 ice cubes, perfect! Sometimes I sub blueberries.
xoxo
Karena
Art by Karena
2012 Artists Series
Tried this today and I am hooked!! It is delicious. Will also try the coffee ice cubes. That should get me up!!
Looks heavenly…….love iced coffe so this I must try, great idea!!!!!
Sandra, I'm so glad you tried it, it's amazingly easy for delicious results, don't you think?
Q~ your right it would be a wonderful afternoon pick me up.
These all look delicious! I always start the day with a hot coffee or espresso with sugar, then move to something icy if it's warm out. The creamier version sounds like the perfect pick me up on a warm afternoon. My daughter makes the VIA instant almost daily 🙂
VIA’s are brilliant, I love them when on the go. I hope you have a chance to try it, it’s very delicious with a bit of orgeat {almond syrup} also.
I could really use one of these at the moment! Looks delicious!
They are! I hope you have a chance to try one!
I love that story Emily!
Thank you Sarah!!
Great Stuary and fabulous recipe!