Mocha Frappuccino

I post this recipe as a public service to all those former frapppuccino lovers who have been suffering severe withdrawal these last months after Starbucks changed its formula from icy, chocolatey, coffee perfection to a drink that, alas, while still icy, no longer tastes like either chocolate or coffee.

After much weeping and gnashing of teeth -- and yes, a few beseeching phone calls to Starbucks headquarters -- we, here at the castle, have moved on.

Ok, by we, I mean me.

Ongoing experimentation, aided by other bereft, recovering SB addicts (thank you, LJ), has yielded this recipe, which I happen to love. I hope you will love it, too.

MOCHA FRAPPUCCINOS
This recipe starts with a "base" mixture you stir together and keep in the fridge. When you're ready for your drink, you simply pop 3/4 c. of the mix into the blender, add a dollop of chocolate sauce (about 1 T.), and about 10 frozen coffee cubes, and you're all set.

FRAP BASE
14-oz. can sweetened condensed milk (about 1 1/4 c.)
2 1/2 c. double-strength coffee (for this, I use instant espresso powder mixed with water, according to the package directions -- about 2 heaping tablespoons in 2 1/2 c. water)
2 1/2 c. milk

Mix the base together and keep in the fridge until you're ready for your yummy drink.
Handy hint: My blender doesn't do a great job at grinding up ice. If yours doesn't, either, use your meat tenderizer hammer-thingie to smash up the coffee ice cubes before putting them in the blender. I don't do this on my tile countertops because I wish to crack the ice, not the tile.

Another handy hint: Any extra hot coffee Kahuna leaves in the pot in the morning gets immediately whisked away and frozen into cubes. If you want to lighten the coffee flavor, you can use 5 coffee cubes in your drink and 5 regular ice cubes.

Cheers.