This last week has been the most insane, chaotic, and exhausting week I’ve had in awhile. I wish I could report to you I had some exciting news to explain my lack of posting here or a thrilling new project which has been occupying my time. The truth is… life as a stay-at-home mom of three kids can sometimes zap all my energy and time, leaving none left to recharge and do the fun things I enjoy, like posting here and sharing with you. This week I’ve been in survival mode, attempting (and failing miserably) to keep my head above the busy waves of life. The reason this week has been so crazy is because we’re wrapping up the end of the school year tomorrow. This means every other activity my daughters are involved with are all finishing as well. We’ve attended end of the season parties, ceremonies and class picnics with more to come this weekend. This is on top of our already busy schedule. I’m whining and I know it – sorry. Full on exhaustion has kicked in. I’ve been averaging 4-5 hours of sleep each night trying to catch up on things and more importantly, comfort Eli. He’s been sick the last few days and when he’s miserable, I’m miserable. The poor little kid won’t eat, has a hard time sleeping, and has been clinging to my arms for comfort. This leaves for one tired mama who’s been relying on coffee as her choice of therapy. What I have for you today is a recipe for mocha frappucino adapted from my original Starbucks Frappuccino recipe I posted last year. I think it’s appropriate I post my version of a mocha frappucino because I’ve been making 2 of them daily this week to keep me going through the day. This recipe is very flexible and don’t worry if you don’t have an espresso maker. Strong coffee will work just fine. I hope to be back to posting something new and fresh for you soon. In the mean time, please enjoy a nice blended coffee drink for me.
Alice’s home version of Starbucks Mocha Frappuccino Recipe
1.5 cups of crushed iced
3/4 cup of milk
2-1 ounce shots (2 ounces total) espresso *read below using coffee as a substitute
1 tbl. of sugar (more or less depending on preference)
2 tablespoons chocolate syrup
*optional whipped cream in a can or freshly made and chocolate syrup
*If you don’t have an espresso machine, use 3/4 cup of double strength (strong) coffee mixed with 1/2 cup of milk and increased crushed iced amount by 1/4 cup.
Blend all the ingredients except the whipped cream in a blender for 45 seconds. Pour into a tall glass and top off with whipped cream and garnish with chocolate syrup. Best served with a straw. Enjoy!
*Use splenda, flavored coffee syrups, or flavored coffee creamers for a portion of the milk. For a richer beverage, use half and half (Low-Carb), or heavy cream for a portion of the milk.