Melba's Jammin' wrote:

> In article et>,
> "Gregory Morrow" > wrote:
>
> > Melba's Jammin' wrote:
> >
> >
> > > On local tv last week. FWIW.
> > >
> > > Almost Starbuck's Frappuccino
> > > Makes 4 (6 ounce) servings (Note: I think a 6-oz serving of this is
a
> > > joke!)
> > > 3 ounces hot espresso (or double-strength regular coffee)
> > > 1/4 cup sugar (or Splenda)
> > > 2 1/2 cups milk (low-fat is OK)
> > > 1 tablespoon dry pectin
> > > 1 cup ice
> > > Stir milk and pectin into coffee and sugar mixture until dissolved.
Pour
> > > mixture into glass filled with ice.
> > > Or pour ingredients plus ice into blender and process on "frappe" for
30
> > > to 45 seconds.
> > > Pectin can be found in grocery stores in the baked goods section. (Try
> > > canning supplies.)
>
> > This is exactly what I make (sans pectin) all the time...and it costs
> > *pennies* as opposed to the big bux you'd pay at Charbuck's....
> >
> > Thanks for the pectin tip BTW :-)
>
> It's what gives it body. Wish I could claim the credit - I can't.
>
> I'm curious: Do you measure the stuff when you make it?


Nope, not really...the only thing I might "measure" is a prospective
boyfriend...heehee... ;-p

Seriously I just make a pot of extra - strong coffee (I use lotsa chicory
and I like to use an Eyetalian or French roast usually....) and take it from
there...after work I'll go to the store and get some pectin, though, that
sounds like a groovy idea. Who knows mebbe this summer I will even attempt
a bit of jam making with some of that pectin...!!!

I also as a treat like to use the sweetened condensed milk to be found in
Asian groceries (you can use any kind; I just usually use ordinary low - fat
milk in my java anyways because of calorie concerns)...'though that is
getting into Thai or Vietnamese iced coffee territory....

BTW I use Splenda in my coffee and I do like it sweet. I ran out of it
recently and had to use sugar instead and GAWD did I have to use a lot of
sugar to get it sweet...hadn't put sugar in coffee for years

--
Best
Greg