Рецепт Starbucks' Mocha Coconut Frappuccino
| Порций: 2 |
Ингредиенты
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Инструкции
- Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 min or possibly so for even browning. After 25 to 30 min the shredded coconut should be light brown. Cold it off.
- Make double-strength coffee by brewing with twice the coffee required by your coffee maker. Which should be 2 Tbsp. of grnd coffee per each c. of coffee. Refrigeratebefore using.
- To make the drinks, combine cool coffee, lowfat milk, 1/3 c. of the toasted coconut, 1/3 c. chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add in ice and blend till ice is crushed and the drink is smooth.
- Pour drinks into two 16-oz glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a healthy pinch of some of the remaining toasted coconut. Add in a straw to each one.
- This recipe yields 2 "grande" drinks.
- Comments: Here's Starbucks newest delight which's like a cool Mounds bar in a c. with a caffeine kick thrown in for extra buzzing. Find shredded coconut in the baking aisle and toast 1/2 c. 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.