Recipe by WendiMommyOf3
I usually make a 10x batch of the dry mix in advance and then mix 1 1/2 T dry mix per 1 cup of milk, or I make 6x batch in the blender (the most my blender holds) and store in the fridge in bottles or cups with lids so I can grab one on the go. I also like to experiment with different flavors of creamer and pudding. I don't always use fat-free and sugar-free either -- just whatever I have on hand. Be sure to let it chill as that allows the flavors to blend and the pudding to thicken the drink, which makes it more like the bottled frappuccinos; you can even stick it deep in the freezer for 10 mins or so. Cooking time is the minimum recommended chill time. We give the dry mix as gifts too. I found this recipe in the chat section of RefundingCents web site.
Top Review by LovesCookingHatesDishwashing
This is good, but I had to make tweaks to improve it to my taste. I used chocolate INSTANT pudding. The coffee was a good amount, but the amount of pudding didn't offer enough taste. After several trial cups, it tasted best with 3 heaping 1/2 t. of pudding, so I'm guessing I used about 1 tablespoon. In one glass I added 1/8 t. of dark cocoa for additional flavor. It was also good. I did use Folgers decaf, but I think reg. coffee would add a stronger, welcomed flavor. I like this recipe because I think it tastes and has the texture similar to the bottle of expensive Starbucks at the grocer's. It's cheap enough to keep experimenting for perfection.
- 1 tablespoon fat-free non-dairy coffee creamer (like coffee mate)
- 1 teaspoon instant coffee granules
- 1⁄2 teaspoon instant fat-free sugar-free vanilla pudding mix
- 1 cup nonfat milk
Directions See How It's Made
- 1. Combine the first three ingredients. Either proceed to step 2 or store the dry mix in an airtight container or in the fridge.
- 2. Combine 1 recipe dry mix with 1 cup milk in the blender. If you mixed more than 1 recipe dry mix at a time, just measure 1 1/2 tablespoons dry mix for each 1 cup milk.
- 3. Chill before serving.