I'm sitting in our sunroom on this beautiful Tuesday afternoon,
listening to country songs on my itunes.
It's my weakness.
"Oh, I miss those days as the years go by.
Oh, nothing's sweeter than summertime and American honey."
Why am I sitting here on a week day afternoon?
I have had the last two days off from work and have enjoyed a four day weekend.
No craft shows, no traveling, no plans.
Just my Jimmyredhed and I enjoying a long summer weekend in our urban farmhouse.
I just made myself the most delicious homemade frappe and wanted to share!
See, Jimmyredhed used to work a Starbucks and I was regularly spoiled with delicious treats.
Now that he no longer works there, I can't justify spending $4+ on a drink.
My former redheaded barista taught me to improvise and make my own frappes!
We bought these ingredients from Starbucks,
which still saves a lot of money when you make them at home!
You will need ::
(1) packet of Via Ready Brew, Sweetened Iced Coffee
Milk (of your choice, I use 1%)
Starbucks Carmel Syrup
ice cubes
Mason jar w/ lid
Empty Via packet into Mason Jar.
Squirt (6) pumps of caramel into jar and swirl.
Add in milk 3/4 of the way up.
Add in (6) ice cubes (or whatever will fit in your jar).
SHAKE WHAT YOUR MAMA GAVE YA!
Take the lid off and enjoy your perfect, summertime, caffeinated beverage.
If the contents settle to the bottom, put the lid back on and re-shake that thing!
Enjoy!
Can you please ask Jimmyredhead what he would do to make it a chocolate frappe instead of caramel? What about blended?
ReplyDeleteYou guys are so fun. :)
I know the answer to this one! He would put in mocha syrup instead of caramel. For blended, I'm assuming the same ingredients, but in the blender. I will ask him about that.
ReplyDeleteThanks Kelli! Any idea how much 6 pumps of mocha syrup would be if I'm just getting it from a hershey's bottle? Yummy - can't wait. Plus I have extra mason jars from my rhubarb jam canning. :)
ReplyDeleteI've asked Jimmy and Kevin and they're texting to be certain, but the consensus is that 4 pumps equals 1oz.
ReplyDeletealso, putting it in the blender would have more of a frappacino consistency, but that might be what you're going for.
ReplyDeleteThanks for sending to craft gossip! I love coffee and mason jars, so voila, perfection! I posted today at ediblecrafts.craftgossip.com.
ReplyDeleteI think I will definitely be making one of these tonight! I also used to work at Starbucks, and should really be using my former barista talents!
ReplyDeleteJess, it tastes exactly like the real thing! Cheers to past Starbucks employment. Jimmyredhed was a shift for four years!
ReplyDeleteThanks for including this post in Craft Gossip today!
ReplyDeleteoh my goodness, so yummy. i can't wait to make one!
ReplyDeleteox
Christine
yummmmmmm!
ReplyDeleteHi there! I just found your blog through Twitter and I love it! I'm moving to Chicago at the end of August/early September and am excited to see what Chicago has to offer in the way of crafts/craftivism/and the community there. My husband and I are moving to Roscoe Village, I would love to correspond with you on having farmhouse life in such a big city (something I thought would be really hard to do!) Thanks! Maria
ReplyDeleteThanks, Kristen!
ReplyDeleteMaria -- I'm so happy to have you here. Look me up when you get to Chicago (have you added my greenie bean recycle facebook page? we have so much fun over there!). I would love to do coffee! Also, if you have any interest in getting involved with the Chicago crafting community, let me know! I'll help you get connected!
Hey! I just added your facebook page to mine (Maria Dryden) I would love to meet up when we get settled in-and yes! I am looking to really get to know the crafty folk in Chicago, I can't wait to get started!
ReplyDelete