Almost Starbucks Frappuccino

3 ounces hot espresso*
1/4 cup granulated sugar
2 1/2 cups milk (low-fat is okay)
1 tablespoon dry pectin** (Starbucks' secret ingredient)
1 cup ice
whipped cream (optional)

Stir the sugar into the hot espresso. Allow to cool. Stir the milk and pectin into the espresso mixture until dissolved. Fill a glass with ice and pour the mixture over, or pour the ingredients plus ice into the blender and process on "frappe" for 30 to 45 seconds. Pour into glasses and top with whipped cream. Yield: four 6-ounce servings.

*If you do not have an espresso maker, brew double-strength coffee by doubling the amount of grinds. Starbucks uses Italian Roast.
**Look for pectin (used in home canning to thicken jams and jellies) in the grocery store's baking aisle.
Wendy, S.Jersey

http://www.nancyskitchen.com