Heidi's Faux Frappuccino

Frappuccino

Note: You will need a blender for this recipe.

**UPDATE:  Since this recipe was posted, I have no longer been able to find the Ice Java syrup, and assume it was discontinued. You can substitute the Ice Java for instant Cappucino mix, such as Foldger's in French Vanilla, or any other flavor. I use 3 tablespoons of powder, and add a few squirts of chocolate syrup in the blender. It is just as good as the Ice Java!

• 2 cups crushed ice
• 1/2 cup skim milk (or lowfat)
• 3-4 tablespoons Ice Java syrup (any flavor works fine in this -- Mocha, French Vanilla & Coffee Cooler are available)
• 1 teaspoon or more of mini chocolate chips (big ones will work -- just blend longer)

• whip cream
• chocolate or caramel syrup or both
• chocolate or caramel sprinkles

Now that I am working from home with Hunter, I don't always get to take a Starbuck's break. When I was pregnant and had to stop drinking so much coffee, I really got hooked on Starbuck's Frappuccinos -- especially the Java Chip. I was thrilled to discover Nestle's Ice Java syrups! I can make my own version of the Java Chip Frappuccino at home, and I even like it a little better.

Ice Java syrup is available at almost all grocery stores and even Target. It comes in Mocha, French Vanilla or Coffee Cooler. I have tried them all and they are all good. Right now my favorite is Coffee Cooler. You don't have to do toppings, but it really makes it more of a treat!

1. Add 1/2 cup of milk to blender

2. Add 2 cups crushed ice

3. Add 3-4 tablespoons Ice Java syrup

4. Start blender on low speed. I usually let in go for a few seconds, stop it and stir, and start again a few times. Once all the big chunks of ice are pretty broken down, it will blend much easier and you can turn it up and let it run for about 30 seconds. The key is to get the ingredients to form a swirl in the middle as it blends -- it will only do this if it is the right consistency. You can add a bit more milk if it is too thick.

5. Once the ingredients are properly blended, sprinkle the chocolate chips in the center of the blender where the ingredients are swirling. Let it go a good 30 - 40 seconds. Make sure it keeps blending -- you may have to stop it and stir again to get it going properly. Proper blending is really the key to getting it super smooth like a shake, rather than chunky.

6. Pour ingredients into a tall glass -- it usually fills a pint glass perfectly. I usually drizzle chocolate syrup inside the glass first!

7. Top with whip cream, chocolate syrup -- I usually use caramel too, and sprinkles. Chocolate sprinkles and caramel sprinkles are my favorite.