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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