What’s frappy hour you ask? That’s the time of day when I savor a tasty, frosty Starbucks frappuccino, or a blended iced coffee, on my way to work at 4:30 in the afternoon.
I find it to be a great balance between a smoothie and milkshake and wonderfully refreshing on hot, summer days when I can’t quite drink a steaming hot latte.
But if you’re like me, and can’t afford to shell out $5 a day for a frappuccino, never fear. Read on, and you too can have frappy hour every day.
This recipe makes an 18 to 20 ounce frappuccino.
I have a wonderful aunt that got me this Mr. Coffee espresso maker. It has saved me, at this point, probably thousands of dollars through the years. (My Starbucks habit was pretty out of control when I worked within walking distance from one.)
This handy machine brews espresso and froths milk, so it serves double-duty in the winter: lattes when I need a pick-me-up and steamers when I just want some flavored, steamed milk before bed. When I do fraps, I put an ice cube in the pitcher because I don’t want to pour hot espresso onto the ice in the blender.
2. Add about 9 to 11 medium-sized ice cubes to the blender.
Use any of your favorite flavored syrups. Experiment and try new combinations. One of my favorites drinks is peppermint mocha chip.
I use about 1 shot of dark chocolate-flavored syrup (regular chocolate syrup that you put on ice cream works, too). Because peppermint syrup is quite strong, I use about half of a shot of peppermint syrup. I also add 1 tablespoon of mini chocolate chips. I really like chocolate, what can I say?
5. Finally, add 1 to 2 shots of espresso to the blender.
If you like your frappuccino a little frostier, decrease the amount of milk. If you like them a little thinner, add more milk. I also prefer to go sans whipped cream to make it healthier, but that’s always an option. You can also add a little chocolate syrup drizzle to the top.
7. Sit back and sip.