Ummm yeah. I’m sorry? I guess. Well, not really. It is with very mixed feelings that I bring you this raspberry mocha frappuccino. The addict in me is both thrilled to be able to make this at home and a bit apprehensive of the sheer number of blending sessions sure to ensue.
Ever since finding homemade versions of nearly all my favorite Starbucks drinks, I have cut down my trips to said coffee shop drastically. I could probably count on one hand (okay, maybe two) the number of times I’ve been this year. My most recent trip was out of desperation, a trip on a Monday after a spectacularly awful week. This was my insurance that this week, yes this week, was going to be better than the last. (It totally worked – it’s some kind of magic, I think.) The week was a vast improvement and at the end of it on Saturday was this. A homemade version giving me the power to remedy all future bad days from the comfort of my own home.
Yield: 2 servings
- 2 cups crushed ice cubes
- 1¼ cup extra-strong brewed coffee, cold
- ½ cup milk
- 2 tbsp. vanilla or raspberry syrup
- 3 tbsp. chocolate syrup
- Whipped cream
- Chocolate syrup and/or raspberry puree*, for making it fancy
Combine ice cubes, coffee, milk, and syrups in a blender or food processor. Blend until completely smooth, about 30-60 seconds. Pour into serving glasses, top with whipped cream, and drizzle with chocolate syrup and/or raspberry puree.
To make the raspberry drizzle, combine the about 1 cup of raspberries with 2-3 tablespoons of sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries have released most of their juices and the juice has reduced a bit, about 10 minutes. Puree the berries with in a blender or with an immersion blender. Pour the mixture through a fine mesh sieve and discard the seeds. Chill.