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STARBUCKS COFFEE RECIPESBeverage RecipesSTARBUCKS FRAPPUCCINO1/2 cup fresh espresso2 1/2 cups low fat milk (2 percent)1/4 cup granulated sugar1 tablespoon dry pectinCombine all of the ingredients in a pitcher or covered container. Stir or shakeuntil sugar is dissolved. Chill and serve cold.Makes 24 ounces.To make the "Mocha" variety:Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.To make espresso with a drip coffee maker and standard grind of coffee:Use 1/3 cup ground coffee and 1 cup of water.Brew once then run coffee through machine again, same grounds.Makes about 1/2 cup fresh espresso to use in the above recipe.STARBUCK'S CHAI TEA3 cups water3 cups milk (I use skim)6-8 black or decaf black tea bags1/2 cup honey1 tsp ground cinnamon1 tsp ground cardamom1/2 tsp ground nutmeg1/2 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)Bring water and milk to a boil. Add other ingredients, return to boil. Turn offheat and let steep for 3-5 minutes. Remove tea bags then filter through finestrainer. Good hot or cold.STARBUCK'S JAVA FLOATIngredients:4 Tbsp. chocolate syrup2 cups club soda or sparkling water, chilled4 scoops coffee ice creamInstructions:In each of 2 tall glasses, stir together 2 Tbsp. of chocolate syrup and1 cup club soda. Place 2 scoops of ice cream in each glass and serveimmediately.Serves 2.

MOCHA COCONUT FRAPPUCCINOLike 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 leftovercoconut in the fridge). You'll use most of the toasted coconut in the blender, butsave a little for the garnish when the drinks are done.1/2 cup shredded coconut3/4 cup double strength coffee1 cup low-fat milk1/3 cup Hershey's chocolate syrup3 tablespoons granulated sugar2 cups iceGarnish: whipped cream1. Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet andtoast coconut in the oven. Stir the coconut around every 10 minutes or so for evenbrowning. After 25 to 30 minutes the shredded coconut should be light brown. Cool itoff.2. Make double-strength coffee by brewing with twice the coffee required by yourcoffeemaker. That should be 2 tablespoons of ground coffee per each cup of coffee.Chillbefore using.3. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut,1/3 cupchocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolvesugar.Add ice and blend until ice is crushed and the drink is smooth. Pour drinks intotwo 16-ounce glasses. Garnish each drink with whipped cream, a drizzle ofchocolate,and a pinch of some of the remaining toasted coconut. Add a straw to each one.Makes 2 large drinks.Variation on Mocha Frappuccino:2 cups ice cold milk, 2 cups vanilla ice cream, 1/3 cup (rounded) General FoodsInternational Coffees, Suisse Mocha flavor, 1 tbls cold espresso or strong blackcoffee (optional, for more coffee flavor) Blend at high speed for about a minute.Place the blender container in the freezer for about half an hour (this makes itcolder and thicker, but Don't let it freeze all of the way) Blend the contents again.Serves 2.Starbucks Frappucino1/2 cup Strong Coffee - espresso if possible2 cup Milk1/4 - 1/3 cup Sugar1 1/2 cup IceCombine all in a blender and blend well.

STARBUCK'S FROZEN FRAPPUCCINOThe Frappuccino is blended with strong coffee, sugar, a dairy base, and ice.Make double-strength coffee by measuring 2 tablespoons of ground coffeeper cup (serving) in your coffee maker. The copy will be even more authenticif you use Starbucks beans and grind them yourself just before brewing.Coffee3/4 cup double-strength coffee, cold1 cup low-fat milk3 tablespoons granulated sugar2 cups ice1. Make double-strength coffee by brewing with twice the coffee required byyour coffee maker. That should be 2 tablespoons of ground coffee per each cupof coffee. Chill before using.2. To make the drink, combine all ingredients in a blender and blend on highspeed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, andserve with a straw.Makes 2 large drinks.CaramelFor this, add 3 tablespoons of caramel topping to the original recipe above andprepare as described. Top each glass with whipped cream and drizzle additionalcaramel over the whipped cream.MochaFor this version, add 3 tablespoons Hershey's chocolate syrup to the originalrecipe and prepare as described. Top each glass with whipped cream if desiredSTARBUCK'S Frappucino II1/2 C. milk1/2 C. condensed milk2 C. Ice (approximately)1 tsp. sugar1 tsp. cocoa mix (Carnation instant cocoa mix)1 Tbsp. Vanilla syrup (coffee syrup)2 shots espresso 1/4 cup strong coffeePreparation:Fill glass (intended to drink from) with ice. Combine milk and condensed milk inseparate container. Pour 'milks' into glass over ice, up to 3/4 full. Now addremainder of into glass of milk and ice. Pour into blender and mix on high untilcompletely blended. This should be enough for one serving.

STARBUCK'S PEPPERMINT MOCHAA taste of one of the season’s unique flavors(NC)–Makes one 12-oz Mocha3 tablespoons Starbucks mocha powder11/2 tablespoons Starbucks Peppermint Syrup1 ounce Starbucks espresso or 1/4 cup of doublestrength darkly roasted coffee12 ounces steamed or heated milkFreshly whipped creamRed sugar sprinklesTo indulge in an irresistible Starbucks Peppermint Mocha, combine equal partsStarbucks mocha powder and warm water to create wonderfully rich chocolate syrup.Pour the mocha syrup into a twelve-ounce mug, add a shot of Starbucks espresso ordouble strength darkly roasted coffee, and Starbucks Peppermint syrup. Fill theremainder of the cup with steamed or heated milk. Garnish with freshly whippedcream and red sugar sprinkles.This recipe can also make Starbucks Peppermint Hot Chocolate by excluding theStarbucks espresso or double strength darkly roasted coffee.STARBUCK'S GINGERBREAD LATTE' FOR TWOA tasty sip of the holidays you can make at home.3 cups of milk3 Tbsp. Starbucks Gingerbread syrupTwo shots of Starbucks Espresso PodsPinch of Ground NutmegSteam milk with Starbucks Barista Athena.Place Starbucks Gingerbread Syrup in preheated coffee mug.Brew single shot of espresso, using premeasured Starbucks Espresso Pod, andpour immediately.Top with steamed milk and foam.Garnish foam with a light dusting of nutmeg, crushed gingerbread cookies, or alight touch of cinnamon sugar.Decorative items: Gumdrops, Life Savers, Smarties, jujubes, licorice all sortsand mini-Shredded Wheat squares (for roofing) make excellent house decorations.There are plenty more possibilities -- go wild and have fun!

STARBUCK'S ICED CONSTANTINE COFFEEIngredients:2/3 cup ground dark roast coffee4 cinnamon sticks, crushed or broken into small pieces6 cups water1/2 tsp. ground cardamom2/3 cup honeyIce cubesHalf-and-half or milkInstructions:Mix together the coffee and cinnamon sticks. Using the coffee-cinnamonmixture and the water, brew coffee by your customary brewing method.Add the cardamom and honey to the hot coffee and stir until the honeydissolves. Cover and chill.To serve, fill tall glasses with ice cubes. Pour about 2/3 cup-chilledcoffee into each glass. Pass the half-and-half or milk.Serves 8.STARBUCK'S VANILLA ICED COFFEE7 oz. double strength coffee, chilled*ice1 1/2 tbs. vanilla Fontana syrup **milk or cream*to make double strength coffee, measure 1 2/3 c.(16 Starbucks scoops of coarsely ground coffeeinto a 12-cup coffee press).Add water that has just come to a boil.Allow to brew 4 min, then push plunger down.Pour into an ice-filled pitcher.**The syrup is available at Starbucks stores.Pour coffee over ice in a 12-oz. glass.Add vanilla syrup and milk or cream to taste.