Ingredients :
1/2 C. milk
1/2 C. condensed milk
2 C. Ice (approximately)
1 tsp. sugar
1 tsp. cocoa mix (Carnation instant cocoa mix)
1 Tbsp. Vanilla syrup (coffee syrup)
2 shots espresso = 1/4 cup strong coffee

The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice. Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker. The copy will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.


 Ingredients :
Coffee
3/4 cup double-strength coffee, cold
1 cup low-fat milk
3 tablespoons granulated sugar
2 cups ice













Directions :
1. Make double-strength coffee by brewing with twice the coffee required by
your coffee maker. That should be 2 tablespoons of ground coffee per each cup
of coffee. Chill before using.
2. To make the drink, combine all ingredients in a blender and blend on high
speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
Makes 2 large drinks.

Caramel
For this, add 3 tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.

Mocha
For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired

Ingredients:
 - 4 Tbsp. chocolate syrup
 - 2 cups club soda or sparkling water, chilled
 - 4 scoops coffee ice cream

 - 3 cups water
 - 3 cups milk (I use skim)
 - 6-8 black or decaf black tea bags
 - 1/2 cup honey
 - 1 tsp ground cinnamon
 - 1 tsp ground cardamom
 - 1/2 tsp ground nutmeg
 - 1/2 tsp ground cloves (I use less because I don't like too strong a clove taste)
 - 1/2 tsp ground ginger (or a mashed small chunk of fresh)

- 1/2 cup fresh espresso
- 2 1/2 cups low fat 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.

Like a cold Mounds bar in a cup with a caffeine kick thrown in for extra buzz.
Find shredded coconut in the baking aisle and toast 1/2 cup of it (store the leftover
coconut in the fridge). You'll use most of the toasted coconut in the blender, but
save a little for the garnish when the drinks are done