Make it at home--Frappuccino

I love it so much when I find an old way of doing something that most people think is modern. It always begs the question, Why did we stop doing that? Especially when it's so much cheaper than the "modern" version, and easy to do. What's not to love?

I recently picked up The Lily Wallace New American Cook Book (1945) at a local thrift store for a couple of bucks. It's a well-used book, missing its spine, with pages stained, and even a few recipes scribbled on cards and note paper and tucked inside. My very favorite kind of cook book!

I really enjoy this book, withs its huge number of every-day recipes, an extensive set of menus, and...best of all...a whole pile of beverage recipes! Why do cookbooks rarely include such recipes? I love the surprise of a home-made punch or the like instead of just throwing out a bottle of soda. It's not difficult, and it's such a great touch. And a lot of drinks (alcoholic or not) can serve as a great dessert...for something completely different!

The recipe for "Iced Coffolate" (rhyme with "chocolate") looked intriguing. So I whipped some up (it will be dessert tonight, actually!). Well, I just had to have a taste (or two) to make sure it was OK to offer my family, and wow! It's a clone for a Starbucks Frappuccino "Bottled Coffee Drink"! But...unlike their expensive version (ranging from $1.25 to $2.75 a bottle, depending on where you buy it), you can control the sugar, and even the caffeine, if you use de-caf.

Without further ado, here's the recipe:

The little bit of flour and beaten egg really make this the nice thick and creamy consistency you want in a drink like this. While very rich and delicious, you really could probably cut the sugar back to 1/2 cup and still be great. I went ahead and poured the hot liquid over the egg, tiny bit by tiny bit, to cook it a little. Of course, I do use our own yard eggs, so if the idea of barely cooked egg bothers you, maybe add a bit of corn starch instead.

I have a glass quart milk bottle that this fit just right in (after I had my taste). In the fridge it went and ready to pour over ice tonight with a small dollop of whipped cream. If you're addicted to the store-bought version, imagine whipping up a bottle of this on the weekend and, after a quick shake, having lovely and rather healthier glass-fuls.

Lovely bits of chocolate floating throughout, just a hint of cinnamon and clove, and a creamy coffee-licious goodness. Oooo...with a scoop of vanilla? Now that's a killer idea!