Skip the trip to Starbucks and make your own homemade mocha frappuccino. It is really easy to make your own delicious frappuccino with easily available pantry ingredients!
Well, we all love to indulge in decadent iced coffee drinks, more so during the summers. Although I’m not a big coffee addict, I do need my cup of coffee the first thing in the morning. The aroma of freshly brewed coffee is so captivating, it just awakens my senses
There is no sign of summer in this part of the world, but it is at its peak in India. If you love Starbucks Mocha Frappuccino, and you find yourself indulging in these drinks more than often, I have an easy recipe for you, which is not only economical but can also be made easily in the comfort of your home! Moreover, it’s extremely easy, so don’t blame me if you do end up making this every other day 😀
- INSTRUCTIONS TO MAKE MOCHA FRAPPUCINO RECIPE AT HOME
- HOW TO MAKE MOCHA FRAPPUCINO?
- Mocha Frappuccino Recipe
INSTRUCTIONS TO MAKE MOCHA FRAPPUCINO RECIPE AT HOME
- Dissolve the coffee powder and cocoa powder in 1/2 cup of warm water. You can keep this concoction in the refrigerator to chill for some time.
- Just before serving, decorate the glasses with the chocolate syrup. Simply pour the syrup on the sides of the glass, and keep swirling to create a random pattern.
- Transfer the cold milk, coffee + cocoa concoction, agave nectar & vanilla extract to a blender. Blend until mixed well and frothy.
- Pour from a height into the prepared glasses, decorate with whipped cream, chocolate syrup, and chocolate chips/chunks/ sprinkles. Enjoy this delicious and refreshing mocha frappuccino.
NOTES
1.Instead of instant coffee, you can also use 1/2 cup of strongly brewed coffee.
2.You may also use chocolate syrup instead of cocoa powder, in that case just add it with other ingredients in the blender and reduce the quantity of sweetener.
3.If you are using sugar, then dissolve it in the warm coffee concoction.
3.I do not like to add ice since I don’t like to dilute it down, you may add a couple of ice cubes and blend.
- You can totally adjust the quantities of coffee and cocoa as per your preference.
HOW TO MAKE MOCHA FRAPPUCINO?
Mocha Frappuccino Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 tbsp instant coffee powder
- 1 & 1/2 tbsp cocoa powder
- 1/2 cup warm water
- 2 & 1/2 cups chilled whole/skim milk, or half & half to make it creamier and rich
- 1/4 tsp vanilla extract
- 4 tbsp agave nectar/ honey/sugar, adjust as per desired sweetness
- chocolate syrup, to decorate the glasses
- Whipped cream, optional
- A couple of chocolate chips/grated chocolate, for garnish (optional)
Instructions
- Dissolve the coffee powder and cocoa powder in 1/2 cup of warm water. You can keep this concoction in the refrigerator to chill for some time.
- Just before serving, decorate the glasses with the chocolate syrup. Simply pour the syrup on the sides of the glass, and keep swirling to create a random pattern.
- Transfer the cold milk, coffee + cocoa concoction, agave nectar & vanilla extract to a blender. Blend until mixed well and frothy.
- Pour from a height into the prepared glasses, decorate with whipped cream, chocolate syrup, and chocolate chips/chunks/sprinkles. Enjoy this delicious and refreshing mocha frappuccino.
Notes
Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Mocha Frappuccino Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 tbsp instant coffee powder
- 1 & 1/2 tbsp cocoa powder
- 1/2 cup warm water
- 2 & 1/2 cups chilled whole/skim milk, or half & half to make it creamier and rich
- 1/4 tsp vanilla extract
- 4 tbsp agave nectar/ honey/sugar, adjust as per desired sweetness
- chocolate syrup, to decorate the glasses
- Whipped cream, optional
- A couple of chocolate chips/grated chocolate, for garnish (optional)
Instructions
- Dissolve the coffee powder and cocoa powder in 1/2 cup of warm water. You can keep this concoction in the refrigerator to chill for some time.
- Just before serving, decorate the glasses with the chocolate syrup. Simply pour the syrup on the sides of the glass, and keep swirling to create a random pattern.
- Transfer the cold milk, coffee + cocoa concoction, agave nectar & vanilla extract to a blender. Blend until mixed well and frothy.
- Pour from a height into the prepared glasses, decorate with whipped cream, chocolate syrup, and chocolate chips/chunks/sprinkles. Enjoy this delicious and refreshing mocha frappuccino.
Notes
This sweet and sour chicken is one of our favorite Asian inspired dishes. Crispy chicken chunks are tossed along with veggies in a delicious, sweet and sour sauce base. Here is an easy recipe that shows you how to make some restaurant-worthy sweet n sour chicken right at home.
This sweet n sour chicken recipe is ready in a jiffy, and is so much better and healthier to prepare at home rather than takeout.
The Chinese-American sweet and sour chicken is usually served in a different way, the deep fried coated chicken chunks are served with the sweet and sour sauce separately.
I’m so accustomed to eating the Indian-Chinese version, hence I just prefer it more, just the sight of the fried chicken cubes and veggies glazed with all that sauce makes it even more appetizing 😀
I shallow fried the chicken instead of deep frying. You may deep fry if you wish to do so.
Please do have all your ingredients prepped up before you set out to cook this dish, as it comes together in a matter of minutes, and you don’t want anything burning or sticking to the pan.
For a vegetarian version, you can replace chicken with paneer/extra firm tofu. You may add them directly to the sauce, without frying.
- INSTRUCTIONS TO MAKE SWEET ‘N’ SOUR CHICKEN RECIPE
- HOW TO MAKE SWEET AND SOUR CHICKEN | SWEET ‘N’ SOUR CHICKEN?
- How To Make Sweet And Sour Chicken
INSTRUCTIONS TO MAKE SWEET ‘N’ SOUR CHICKEN RECIPE
- Marinate the chopped chicken cubes with ginger garlic paste, cornflour, salt, and pepper. Mix well, cover and set aside for 15-20 minutes.
- Cut the onions, and bell peppers into 1-inch cubes, set aside. Also, cut the pineapple slices into small chunks.
- In a wok, heat oil, saute onions on medium heat, for about a minute. Remove in a plate and set aside.
- Add bell peppers, saute for another minute on medium heat. Set aside.
- Next, add marinated chicken in batches, don’t overcrowd the wok. Fry on medium heat until golden brown. Drain on an absorbent paper napkin, set aside.
- To prepare the sauce, in the same wok, remove excess oil, keeping only about 1 tablespoon of oil. Add ginger garlic and saute on medium heat until fragrant.
- Next, add the ketchup, pineapple juice, vinegar, hot sauce, and sugar, mix well. Bring to a boil.
- In the meantime, dissolve 1 tablespoon cornflour in about 1/2 cup cold water. Add this to the wok, keep stirring continuously until the sauce thickens.
- Now add the sauteed veggies, pineapple chunks, and chicken pieces. Toss to coat well with the sauce. Serve hot with noodles/ steamed rice or with fried rice.
NOTE
- You can adjust the consistency of the sauce as per your preference, add more or less cornflour accordingly.
HOW TO MAKE SWEET AND SOUR CHICKEN | SWEET ‘N’ SOUR CHICKEN?
How To Make Sweet And Sour Chicken
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb chicken thighs/breast cut into 1-inch cubes
- 1 tbsp ginger garlic paste
- 1/4 cup cornflour
- salt and pepper, to season
- 1 egg
For the sauce
- 1 & 1/2 tbsp finely chopped ginger
- 1 & 1/2 tbsp finely minced garlic
- 1/3 cup tomato ketchup
- 1/4 cup pineapple juice
- 2 tbsp rice wine vinegar
- 2 tbsp sugar, adjust as per desired sweetness
- 1 tsp Sriracha sauce or any other hot sauce
- 2 tbsp cornflour
- 1/2 cup water
Other ingredients
- 1 cup red onions quartered separate onion layers.
- 1 cup 1-inch colored bell peppers cubes
- 2 pineapple slices, cut into chunks
- oil, as required for frying
Instructions
- Marinate the chopped chicken cubes with ginger garlic paste, egg, cornflour, salt, and pepper. Mix well, cover and set aside for 15-20 minutes.
- Cut the onions, and bell peppers into 1-inch cubes set aside. Also, cut the pineapple slices into small chunks.
- In a wok, heat oil, saute onions on medium heat, for about a minute. Remove in a plate and set aside.
- Add bell peppers, saute for another minute on medium heat. Set aside.
- Next, add marinated chicken in batches, don’t overcrowd the wok. Fry on medium heat until golden brown. Drain on an absorbent paper napkin, set aside.
- To prepare the sauce, in the same wok, remove excess oil, keeping only about 1 tablespoon of oil. Add ginger garlic and saute on medium heat until fragrant.
- Next, add the ketchup, pineapple juice, vinegar, hot sauce and sugar, mix well. Bring to a boil.
- In the meantime, mix 2 tablespoon cornstarch in about 1/2 cup cold water. Add this to the wok, keep stirring continuously until the sauce thickens.
- Now add the sauteed veggies, pineapple chunks, and chicken pieces. Toss to coat well with the sauce. Serve hot with noodles/ steamed rice or with fried rice 😀
Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
