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Tag Archives: Frugal

Starbucks Double Chocolate Peppermint Mocha

I hope you all had a wonderful Christmas! I know I did!
I savored every single moment of the celebration with my family.
I too enjoyed eating some delicious food with friends and relatives. Although we couldn’t eat it all in one night. You know what that means?

My family and I currently have a ton of leftover food from the Christmas gatherings that we had this past weekend, (Do you usually have plenty of leftover food after the holidays?) and since we have so much, I am taking a rest from cooking this week. However, I still will be blogging and want to share with you a few coffee drinks, smoothies and maybe one dessert.

I know that I’ve stated this before in my blog post (Crockpot Vanilla Latte), but I am a huge coffee lover lol. My go-to place for coffee is Starbucks, I go there quite regularly to buy a tall regular coffee because I’m trying extremely hard to be frugal with my money, but I do admit that it sometimes can be quite challenging and tempting not to order one of their fancy drinks. So I’ve come up with the perfect solution and making my own fancy coffee drinks in the comfort of my home.

 I want to share with you this Starbuck’s Double Chocolate Peppermint Mocha recipe that I tried and I, of course, loved it!!! If you are the same as me and you’re trying to save your cash by making your own fancy coffee drinks from the comfort of your own home, then may I suggest you treat yourself into making this yummy drink.

Scrumptious, rich, chocolatey, easy as 1-2-3 to prepare and did I mention that it’s delicious?

Starbuck’s Double Chocolate Peppermint Mocha

Ingredients
2 Tbsp Chocolate Syrup
One 11oz pkg Starbucks Peppermint Mocha Naturally Flavored Coffee
2 1/2 tsp sugar
2 Tbsp Half-and-half

Optional toppings:
Whipped Cream
Chocolate Sprinkles and or crushed candy cane

Directions

1. Brew six-eight ounces of Starbucks Peppermint Mocha flavored coffee. Before filling your coffee cup with coffee, combine two tablespoons of coffee syrup.

2. Pour in your brewed coffee and stir well. Next, stir in two and a half teaspoons of sugar and two tablespoons of half-and-half. Garnish with whipped cream and top with chocolate sprinkles and or crushed candy cane. Enjoy!!! 🙂

For a little extra indulgence:

Rim your mug with melted chocolate, then dip in crushed candy cane.
Add a candy cane stir stick.

What is your go-to place to get coffee? Do you have a favorite coffee drink?

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Source Starbucks

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Vietnamese Iced Coffee

So last week I stated that the weather in Texas was going to be hot on Christmas Eve. The weather wasn’t fibbing either; it sadly got up to seventy-nine degrees. However, instead of me being a debbie downer about the heat, I chose to make the best of it and have a Christmas Eve celebration Texas-style.

I had so much fun doing several things, but one of the activities I enjoyed most was making this Vietnamese Iced Coffee as I had planned on doing. Although, I had to make this drink twice to get it taste just right. But it was very worth it because let me just tell you that this stuff is so so good, no, wait it’s delicious, very easy to make, and refreshing!

The main ingredient that makes this Vietnamese is the condensed milk (pictured top), not to be confused with evaporated milk (pictured bottom):

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Although, they are both canned dairy products, condensed milk is a thick, oozy, very sugary product that has an entirely different effect than evaporated milk, which tastes like plain milk to me. I use it for things like Libby’s Pumpkin Pie. You cannot replace one for the other. Condensed milk is the stuff you shower over your shaved snow, shaved ice, or use in a key lime pie. Evaporated milk is more similar to half-and-half. Be sure to get the correct one!

After you have combined all of your ingredients, make sure to mix it up extremely well. Otherwise, the condensed milk sinks to the bottom, and it will get too sweet at the finish. However, I suppose if it came down to it, you could only add more coffee and milk and then enjoy even more of this delicious drink either on a scorching day during the summer or on one of those really warm days during the wintertime. I promise you that this refreshing drink will surely take the stress of the heat off your mind.

 

Vietnamese Iced Coffee

Ingredients

A handful Ice cubes 2/3 C Cold brew coffee or more if desired 

Half and half, heavy cream, or whole milk

2-3 Tbsp Eagle Brand Sweetened Condensed Milk

Instructions

Pack a glass full of ice cubes. Fill your glass with cold brew coffee. Combine the healthy splash of milk. Add two-three tablespoons sweetened condensed milk and stir (or shake) well to combine. Taste and adjust milk or condensed milk as required.

Adapted from: The Pioneer Woman

Have a very Merry Christmas!


Vanilla Syrup [Starbucks Copycat]

Since I try to do my very best to be frugal with my spending, I do not buy Starbucks or any other coffee syrup bottles regularly. But I do admit that it can be very tempting when they start calling my name and wanting me to answer it’s cry lol. As you can tell, I prefer to add a little sweetener to my coffee drinks. 🙂 So, if you’re the same as me, and you’re attempting to be more thrifty, then may I suggest you try this vanilla syrup in your coffee and or latte in the comfort of your own home. You will be shocked how easily syrups can be made with only a few everyday ingredients in your own kitchen.

This homemade vanilla syrup has a rich vanilla flavor, golden brown color, and perfect syrupy taste. Now savor your cup of espresso or coffee with homemade vanilla syrup with a hint of caramel flavor.

* This is a copycat clone, not a Starbucks Fontana exclusive recipe.

Vanilla Syrup

Makes about 1 1/3 cups

INGREDIENTS

1 C. water
2/3 C. granulated sugar
1/3 C. brown sugar
1/8 tsp. of salt
2 tsp. vanilla extract

DIRECTIONS

In a medium sized saucepan, add granulated sugar, brown sugar, salt, and water. Over medium-high heat, slowly stir until the sugar is completely dissolved. You can make syrup only with granulated sugar and water, but brown sugar and pinch of salt will give a richer flavor for the final result. When the syrup reaches a full boil with big bubbles, just let it cook for about five minutes. Reducing the syrup by boiling will make the syrup thicker. Then remove the pan from the heat and put the saucepan in the refrigerator for about half an hour or until it’s sufficiently cooled. Finally, add 2 teaspoons of pure vanilla extract and stir until combined.
Recipe adapted from Eugenie Kitchen