Almond Biscotti "Starbucks"
Starbucks Frappuccin
"Mocha" variety
"Lowfat Creamy Blend of Coffee & Milk"
Starbucks® Frozen Frappuccino®
Caramel
Mocha
Mocha Coconut Frappuccino
Starbucks Peppermint Mocha
Starbucks Peppermint Hot Chocolate
Gingerbread Latte
Starbucks Iced Constantine Coffee
Starbucks Java Float
Vanilla Iced Coffee
White Chocolate Mocha
Starbucks' Caramel Apple Cider
Simple one cup chai
STARBUCK'S MOCHA SLUSH
Starbucks Eggnog Latte
STARBUCKS SPICED HOLIDAY COFFEE
Starbucks Frappucino II
Starbucks Chai Tea
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Almond Biscotti "Starbucks"
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10 minutes, until fragrant, and cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt
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Preheat oven to 350 degrees. Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand. Whisk eggs and extracts in another bowl until well beaten. Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.
Grease or spray a cookie sheet. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves. If desired, sprinkle with a bit more of granulated or raw sugar.
Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool. Place on cutting board and cut into 1/2" thick slices on the diagonal. Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft. Let cool and store in airtight container. Makes about 2 dozen.
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Starbucks Frappuccino
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*
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Here's one that I get requests for all of the time, and that you won't yet find in any book. This is a copy for Starbuck's "Lowfat Creamy Blend of Coffee & Milk" that you can now find in the 9 1/2-ounce bottles in most stores. Those little bottles will set you back at least a buck, but this Recipe costs a mere fraction of that. Plus, the recipe actually makes enough that you can get a pretty major caffeine buzz.
Then, when you get down to the "Tidbits" I'll tell you how to clone espresso with a standard drip machine and ground coffee. Cool!
Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. Makes 24 ounces.
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Tidbits
Starbucks Frappucino 1/2 cup Strong Coffee - espresso if possible
2 cup Milk
1/4 - 1/3 cup Sugar
1 1/2 cup Ice
Combine all in a blender and blend well.
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To make the "Mocha" variety: Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining. To fake 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. Run a pot of water through machine, without grounds, to clean.
* This is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing.
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Starbucks Frappucino II
Ingredients:
1/2 C. milk
1/2 C. condensed milk
2 C. Ice (approximately)
1 tsp. sugar
1 tsp. cocoa mix (Carnation instant cocoa mix)
1 Tbsp. Vanilla syrup (coffee syrup)
2 shots espresso = 1/4 cup strong coffee
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Preparation:
Fill glass (intended to drink from) with ice. Combine milk and condensed milk in separate container. Pour 'milks' into glass over ice, up to 3/4 full. Now add remainder of into glass of milk and ice. Pour into blender and mix on high until completely blended. This should be enough for one serving.
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Starbucks Chai Tea - Chai
3 cups water
3 cups milk (I use skim)
6-8 black or decaf black tea bags
1/2 cup honey
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 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)
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Bring water and milk to a boil. Add other ingredients, return to boil. Turn off heat and let steep for 3-5 minutes. Remove tea bags then filter through fine strainer. Good hot or cold. (I keep it in the refrigerator and microwave it if I want it hot.)
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Starbucks® - Frozen Frappuccino®
Coffee
3/4 cup double-strength coffee, cold
1 cup low-fat milk
3 tablespoons granulated sugar
2 cups ice
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The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice.
Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup
(serving) in your coffee maker. The copy will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.
1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
2. To make the drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw. (www.topsecretrecipes.com)
Makes 2 "grande" drinks.
Caramel
For this version, add 3 tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
Mocha
For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired
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Mocha Coconut Frappuccino
1/2 cup
3/4 cup
1 cup
1/3 cup
3 tablespoons
2 cups shredded coconut
double strength coffee
low-fat milk
Hershey's chocolate syrup
granulated sugar
ice
Garnish: whipped cream
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Like 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 leftover coconut in the fridge). You'll use most of the toasted coconut in the blender, but save a little for the garnish when the drinks are done.
1. Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
2. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
3. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.
Makes 2 "grande" drinks.
Notes:
Variation on Mocha Frappuccino:
2 cups ice cold milk, 2 cups vanilla ice cream, 1/3 cup (rounded) General Foods International Coffees, Suisse Mocha flavor, 1 tbls cold espresso or strong black coffee (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 it colder and thicker, but Don't let it freeze entirely) Blend the contents again. Serves 2.
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Peppermint Mocha
A taste of one of the season’s unique flavours
(NC)–Makes one 12-oz Mocha
3 tablespoons Starbucks mocha powder
11/2 tablespoons Starbucks Peppermint Syrup
1 ounce Starbucks espresso or 1/4 cup of double strength darkly roasted coffee
12 ounces steamed or heated milk
Freshly whipped cream
Red sugar sprinkles
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To indulge in an irresistible Starbucks Peppermint Mocha, combine equal parts Starbucks 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 or double strength darkly roasted coffee, and Starbucks Peppermint syrup. Fill the remainder of the cup with steamed or heated milk. Garnish with freshly whipped cream and red sugar sprinkles.
This recipe can also make Starbucks Peppermint Hot Chocolate by excluding the Starbucks espresso or double strength darkly roasted coffee.
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Gingerbread Latte for two
4A tasty sip of the holidays you can make at home.
Gingerbread Latte for two
3 cups of milk
3 Tbsp. Of Starbucks® Gingerbread syrup
Two shots of Starbucks Espresso® Pods
Pinch of Ground Nutmeg
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Steam milk with Starbucks Barista Athena™. Place Starbucks Gingerbread Syrup in preheated coffee mug. Brew single shot of espresso, using premeasured Starbucks Espresso Pod, and pour immediately. Top with steamed milk and foam. Garnish foam with a light dusting of nutmeg, crushed gingerbread cookies, or a light touch of cinnamon sugar. Settle back and enjoy this delightful holiday treat! Decorative items: Gum drops, Life Savers, Smarties, ju-jubes, licorice all sorts and mini-Shredded Wheat squares (for roofing) make excellent house decorations. There are planty more possibilities -- go wild and have fun!
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Starbucks Iced Constantine Coffee
Ingredients:
2/3 cup ground dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 tsp. ground cardamom
2/3 cup honey
Ice cubes
Half-and-half or milk
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Instructions:
Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method. Add the cardamom and honey to the hot coffee and stir until the honey dissolves. Cover and chill.
To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled coffee into each glass. Pass the half-and-half or milk. Serves 8.
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Starbucks Java Float
Ingredients:
4 Tbsp. chocolate syrup
2 cups club soda or sparkling water, chilled
4 scoops coffee ice cream
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Die Zutaten (ohne Ginger Ale) im Shaker mit Eiswürfeln schütteln. In das zu 1/3 mit Eiswürfeln gefüllte Glas abseihen. Mit gekühltem Ginger Ale auffüllen, kurz verrühren und mit einem Strohhalm servieren. Mit einer Zitronenspirale dkorieren.
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Vanilla Iced Coffee
7 oz. double strength coffee, chilled*
ice
1 1/2 tbs. vanilla fontana syrup **
milk or cream
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*To make double strength coffee, measure 1 2/3 c. (16 Starbucks scoops of coarsely ground coffee into 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.
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White Chocolate Mocha
2/3 cup whole milk
6 tablespoons white chocolate chips
coffee
whipped cream
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1. add milk and chocolate chips to saucepan and heat until chips are melted, meanwhile make coffee in expresso machine, pour half of milk.
2. mixture in coffee mug and fill rest of mug with coffee saving enough room for a dollop of whipped cream.
3. Enough for 2 mugs.
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Starbucks' Caramel Apple Cider
Amount Measure Ingredient -- Preparation Method
1 teaspoon cinnamon syrup
1 cup apple juice
1 tablespoon whipped cream
1 teaspoon caramel topping
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Blend cinnamon syrup with apple juice and heat. Top with whipped cream and carmel syrup.
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I put a mug/cup of water to boil. Add a 3/4 inch piece of ginger, crushed with a mallet to it and let the water boil a couple of minutes (to get the ginger essence in), then pour over tea-leaves (amt. depends on what tea leaves are used - I use Darjeeling and throw in one and a half heaped tsp) and let steep two mins. or until leaves are settled at the bottom of the pot. Pour into mug add milk, sugar and enjoy!
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Starbucks Mocha Slush
6 C. double-strength freshly-brewed dark roast coffee
2/3 C. unsweetened cocoa powder, plus additional for garnish
2 C. nonfat milk
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Fill ice cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill. When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.
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Starbucks Eggnog Latte
For the Eggnog Latte:
Yields one 12 oz. beverage
1/2 cup eggnog
1/4 cup whole milk
Starbucks Espresso Roast coffee (ground)
Pinch of ground nutmeg
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NC)–It’s perfect on a cold, winter morning or for celebrating the holidays with friends and family. Note: You will need an espresso machine with steaming capabilities to create this beverage.
To make the Eggnog Latte:
1. Combine cold eggnog with cold whole milk. Cold non-fat milk can be substituted for the whole milk.
2. Using the steaming wand on your espresso machine, steam the eggnog/milk mixture until the temperature reaches 145ºF. Set aside.
*Eggnog heats and scalds more quickly than milk, so watch your thermometer
3. Tamp ground espresso into the filter. Pull a shot of espresso and pour in serving mug.
4. Fill mug with steamed eggnog/milk mixture. Top with 1/4 inch foamed eggnog/milk mixture to the rim of the mug.
5. Garnish with a sprinkle of ground nutmeg
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Starbucks Spiced Holiday Coffee
2/3 C. ground Starbucks Christmas Blend or other dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 C. water
1/2 tsp. ground cardamom
2/3 C. honey
Half-and-half or milk
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Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method.
Add the cardamom and honey to the hot coffee and stir until the honey dissolves.
Serve warm. Pour about 2/3 cup coffee into each glass. Pass the half-and-half or milk.
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