Because Starbucks is not going to do it for you. Or maybe they will, but they won’t tell you it’s actually gluten-free. Hey, maybe they already do, but who knows? Yes, I’m talking smack about Starbucks again. It’s like Sbucks is the popular girl and I’m just jealous. Therefore, I’m doing what any pissy tween does — copying.
I totally set up a coffee bar in my kitchen! Please do come by. It’s really effing pleasant in here. See?
The kind of ridiculous thing is (as if me trying to recreate Starbucks drinks in my own home out of spite isn’t ridiculous enough) is that the frap is so easy to make. I really am considering opening up a drive-thru window on the side of my house and serving gluten-free frappucinos to the rebels. I mean, why not? Other than cranky bloggers attacking me for having Cheerios hanging out right next to my KitchenAid.
Also, my frappucino was missing one thing, and that was espresso. But if you cut down my coffee ingredient by 1/4 and use espresso instead, you’ll have more of the real thing. I say, however, cook with what you’ve got. Which is also why I used agave syrup to sweeten instead of real sugar. But you, my friend, can use whatever sugar you enjoy. I also only used 4 tablespoons, and if you really want to kick the sweet up a notch, I would go for 1/2 cup.
Do it. Continue reading