Serves : 4
Prep. Time : 0:15
2 shots (3 oz.) espresso
1/4 cup granulated sugar
2 1/2 cups low-fat milk
1 Tbls. pectin OR 1 tsp. pectin + 1 tsp. arrowroot
   

-Stir sugar into espresso. Cool mixture.
-Stir milk and pectin into espresso mixture until pectin is dissolved.
-Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and blend for 30-45 seconds.

VARIATIONS: Mocha: + 1 pinch cocoa powder. Chocolate Brownie: + 1 pinch cocoa powder and 2 Tbls. chocolate chips. Orange Mocha: + 1 pinch cocoa powder and 2 Tbls. orange chocolate chips. Rumbuh: + 2 Tbls. crushed chocolate cookies.

NOTES : No espresso? Use coffee that has been run through coffee maker twice.

(4) VISITOR COMMENTS : "Even without the pectin it is great, almost better than the premade!" | "Just a few tid bits of info from a former Starbucks employee - the coffee in a frapp is actually double stregth italian roast. And a different way to make double strength coffee is to use about 1 1/2 as much grinds, and only run it through once, it will keep your coffee maker cleaner!" | "I love this recipie and can't wait to try it!" | "good recipie, I usually add vanilla ice cream to make it a bit creamier."