Face it, we all love these indulgent bottles of expensiveness but feel guilty when we buy more than one in a week. Now you can make a whole weeks worth for less than what one 13.7oz bottle costs.
I tried all sorts of different recipes but never really hit the mark. Then I figured that my coffee simply wasn't strong enough and I certainly wasn't going to make espresso every time I wanted to make this. That's where the instant coffee comes in....just use more than you would for a hot cup of coffee. Oh, and brown sugar is the secret ingredient.
After about three or four iterations I think I got it. Not too strong, not too milky, not too sweet and the right texture.
Let me know what you think.
Step 1: Here Is the Stuff You Will Need
1/3 Cup heavy cream or Half-n-Half
1 level tablespoon instant coffee
2 mounded teaspoons light brown sugar
1 level teaspoon white granulated sugar
2 or 3 drops vanilla extract
1% cold milk
13.7 oz Frappuccino bottle
Step 2: What to Do - Make the Coffee Base
Heat the cream in a mug for 30 seconds in your nuclear atom acceleration unit (microwave).
Add the instant coffee, light brown sugar, white sugar and vanilla.
Stir the mixture until everything is dissolved and smooth. Reheat for 10 seconds if necessary.
Step 3: What to Do - Combine
I like mine as is, without chocolate, caramel, etc.
But here is where you can add your favorite flavor if desired. Not too much though or you'll overpower the coffee flavor.
For coffee flavored sugar milk, add more milk.
For vanilla, add a few more drops vanilla extract.
For mocha, add 1/2 teaspoon chocolate syrup.
For caramel, add 1/2 teaspoon caramel sauce.
Put the cap on and shake until frothy. Let the froth settle and add more milk until about an inch from the top.
Put it in the refrigerator to chill.
I make mine at night before bed so it is ready to go in the morning.
Step 4: What to Do - Enjoy
For the smaller bottles I say buy the 4 pack and make enough to fill all the bottles.