Make Your Own Mocha Frappuccino (2008-09-09)

Starbucks annoys me in three words: Tall, Grande, Venti.  What's wrong with Small, Medium and Large which have been in the menu lingo for centuries and are easy to understand?

I'll bet you a dollar that if you go to a Starbucks and order a small coffee, nine out of ten times the barista will look at you as if you're from Mars, give you a perplexed look but eventually confirm with you that you indeed want a Tall coffee.  They may not even put in the order until you repeat the word Tall to them.  They know perfectly well what a small coffee is, they just won't sell it to you till you order it in its pretentious appellation.  That is twisted.

I don't go to Starbucks much primarily because I'm not a coffee drinker, but when I do, I only order their "Mocha Frappuccino, no whip".  Sipping it in this scorching weather is uber satisfying.

I hear that 60% (or perhaps 70% or 80%?) of Starbucks in Australia is closing.  Not that it'll affect me cause there's still plenty of them shops here in Tokyo.  But even if Starbucks is closing in Japan, I can still get my Mocha Frappucino at home because it's dead easy to make.

This recipe is the result of numerous tries and is pretty darn close to the real thing.  The only factor that makes it not resemble the Starbucks' version in our household is our inability to make finely crushed ice like the kind you get in a slurpee or shaved ice drink.  If you own a shaved ice machine (You do?!  Are you a kitchen gadget nut?  Can we be friends?), you can totally recreate this Frappuccino at home for about one eighth of what Starbucks charge you.

I like to do my recipes in weight rather than in volume because the way you scoop a cup or a teaspoon is probably different from the way I scoop a cup and a teaspoon.  By measuring in weight, you can be sure you don't err on the ingredients amount.

Mocha Frappuccino (Makes two MEDIUM servings)

2 gm instant expresso or any coffee that does not have an acidic undertone (I use Nescafe's Koumibaisen which works perfectly)
2 gm sifted unsweetened cocoa powder (if you don't sift it, there'll be lumps in the coffee)
8 gm skim milk powder
20-25 gm sugar (according to taste)

1) Put everything in a heat resistant 500-ml measuring jug, fill it with boiling water to 500 ml, stir till everything's dissolved, cool, refrigerate till cold.
2) Fill two glasses TO THE RIM with preferrably shaved ice or crushed ice or even just ice cubes.  Pour chilled coffee mixture over it and fill to the top.  Serve and enjoy!

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