On local tv last week. FWIW.

Almost Starbuck's Frappuccino
Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
joke!)
3 ounces hot espresso (or double-strength regular coffee)
1/4 cup sugar (or Splenda)
2 1/2 cups milk (low-fat is OK)
1 tablespoon dry pectin
1 cup ice
Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
mixture into glass filled with ice.
Or pour ingredients plus ice into blender and process on "frappe" for 30
to 45 seconds.
Pectin can be found in grocery stores in the baked goods section. (Try
canning supplies.)

Variations:
Mocha: Add pinch of cocoa powder
Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate
chips
Rumbuh: Add 2 tablespoons crushed chocolate cookies.
Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
Holman, 2001)
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:
>
> On local tv last week. FWIW.
>
> Almost Starbuck's Frappuccino
> Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> joke!)
> 3 ounces hot espresso (or double-strength regular coffee)
> 1/4 cup sugar (or Splenda)
> 2 1/2 cups milk (low-fat is OK)
> 1 tablespoon dry pectin
> 1 cup ice
> Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
> mixture into glass filled with ice.
> Or pour ingredients plus ice into blender and process on "frappe" for 30
> to 45 seconds.
> Pectin can be found in grocery stores in the baked goods section. (Try
> canning supplies.)
>
> Variations:
> Mocha: Add pinch of cocoa powder
> Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate
> chips
> Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> Holman, 2001)
> --
> -Barb, <www.jamlady.eboard.com> An update on 7/4/04.
>
i got a starbucks book on making their pastry treats.. pretty
informative... check with starbucks i think they sell the book.... and
then you can make your own stuff... hope this helps.

Melba's Jammin' wrote:

> On local tv last week. FWIW.
>
> Almost Starbuck's Frappuccino
> Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> joke!)
> 3 ounces hot espresso (or double-strength regular coffee)
> 1/4 cup sugar (or Splenda)
> 2 1/2 cups milk (low-fat is OK)
> 1 tablespoon dry pectin
> 1 cup ice
> Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
> mixture into glass filled with ice.
> Or pour ingredients plus ice into blender and process on "frappe" for 30
> to 45 seconds.
> Pectin can be found in grocery stores in the baked goods section. (Try
> canning supplies.)
>
> Variations:
> Mocha: Add pinch of cocoa powder
> Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate
> chips
> Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> Holman, 2001)


Is that normal jellymaking pectin that has fumaric acid and dextrose in
it (SureJel), or some kind of pectin you'd get from a pharmacist or
health food store?

Best regards,
Bob

Melba's Jammin' wrote:
>
> On local tv last week. FWIW.
>
> Almost Starbuck's Frappuccino
> Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> joke!)
> 3 ounces hot espresso (or double-strength regular coffee)
> 1/4 cup sugar (or Splenda)
> 2 1/2 cups milk (low-fat is OK)
> 1 tablespoon dry pectin
> 1 cup ice
> Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
> mixture into glass filled with ice.
> Or pour ingredients plus ice into blender and process on "frappe" for 30
> to 45 seconds.
> Pectin can be found in grocery stores in the baked goods section. (Try
> canning supplies.)
>
> Variations:
> Mocha: Add pinch of cocoa powder
> Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate
> chips
> Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> Holman, 2001)
> --
> -Barb, <www.jamlady.eboard.com> An update on 7/4/04.
>
i got a starbucks book on making their pastry treats.. pretty
informative... check with starbucks i think they sell the book.... and
then you can make your own stuff... hope this helps.

On Tue, 20 Jul 2004 22:03:01 -0500, Melba's Jammin'
> wrote:

> On local tv last week. FWIW.
>
> Almost Starbuck's Frappuccino
> Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is a
> joke!)
> 3 ounces hot espresso (or double-strength regular coffee)
> 1/4 cup sugar (or Splenda)
> 2 1/2 cups milk (low-fat is OK)
> 1 tablespoon dry pectin
> 1 cup ice
> Stir milk and pectin into coffee and sugar mixture until dissolved. Pour
> mixture into glass filled with ice.
> Or pour ingredients plus ice into blender and process on "frappe" for 30
> to 45 seconds.
> Pectin can be found in grocery stores in the baked goods section. (Try
> canning supplies.)
>
> Variations:
> Mocha: Add pinch of cocoa powder
> Chocolate brownie: Add pinch of cocoa powder and 2 tablespoons chocolate
> chips
> Rumbuh: Add 2 tablespoons crushed chocolate cookies.
> Recipe courtesy: Mary Hunt, author, "Cheapsake Gourmet" (Broadman &
> Holman, 2001)

<For comparative purposes only>

Top Secret Recipes
version of
Starbucks Frappuccino
by Todd Wilbur

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin

*Combine all of the ingredients in a pitcher or covered
container. Stir or shake until sugar is dissolved.

Chill and serve cold.

Makes 24 ounces.





Practice safe eating - always use condiments