My Last Frappuccino

Starbucks hasn’t exactly caught on to the whole real food movement yet. Since dumping the option of organic milk back in 2008, their only organic option is soymilk! Crazy, huh?

Yummm, hormones.

Instead of continuing a rant over milk, I should stop and recognize that my Starbucks order is usally iced and frequently a frappuccino. Ingredients in a frap? Not so pretty. Which is why I have to let them go. Check it out…

  • Frappuccino® Premix: Whole Milk, High Fructose Corn Syrup, Sugar, Skim Milk Powder, Cream, Corn Syrup Solids, Natural Flavors, Salt, Cocoa (Processed With Alkali), Algin (Kelp Extract), Sodium Caseinate (Milk Protein). Concentrated Coffee and Water are added to make the Frappuccino® Base.
  • Frappuccino® Light Premix: Skim milk, High Fructose Corn Syrup, Sugar, Oligofructose, Cream, Corn Syrup Solids, Natural and Artificial Flavor, Sodium Caseinate, Salt, Cocoa Powder (processed with Alkali), Disodium Phosphate, Carrageenan, Carboxymethyl Cellulose, Sucralose (Citric Acid, Trisodium Citrate, Potassium Sorbate, Sodium Benzoate), Acesulfame K. Concentrated Coffee and Water are added to make the Frappuccino® Light Base.
  • Universal Beverage Base Powder: (SKU #156011): Sugar, Nonfat Dry Milk, Partially Hydrogenated Soybean Oil, Corn Syrup Solids, Salt, Sodium Casoinate (milk protein), Mono and Diglycerides (E471, an emulsifier), Dipotassium Phosphate (E340ii), Artificial Flavor, Soy Lecithin (E322, an emulsifier), Tricalcium Phosphate (E341iii, prevents caking), Xanthan Gum (E415), Cellulose Gum (E466). Nonfat Milk is added to make the Universal Beverage Base.
  • Java Chips: Confectionary coating (sugar, partially hydrogenated palm kernel and palm oils, cocoa, emulsifiers [soy lecithin E322, distilled monoglycerides, sorbitan monostearate, polysorbate 60 E435], artificial flavor, vanilla)), Cocoa (processed with alkali, 9%), Cookie Crumbs (enriched wheat flour[wheat flour, niacin, reduced iron, thiamin, mononitrate, riboflavin, folic acid], sugar, hydrogenated soybean and/or cottonseed shortening, cocoa processed with alkali, high fructose corn syrup, corn flour, chocolate mass, salt, dextrose, sodium bicarbonate [E400], soy lecithin [emulsifier, E322], natural flavor, chocolate mass (2%), salt.

Remember in the 90’s when frappuccino’s only harmed Beavis by making him a little jumpy?

I won’t lie. I’m sad. Really sad.

But, do I really need to drink my trans fat and corn syrup? (Uh, no.) I can make fraps at home and can make them tasty, too. In fact, that will be my mission to share with you tomorrow. I am especially excited to do so because I learned a secret from the kind barista today. Instead of milk added to your frap, opt for a little heavy cream and use coffee for the remaining liquid needed. Heavy cream will give the frap a milkshake consistency and the coffee some extra caffiene. (Is it already passe’ to say, Winning!?)

I know what you are thinking. Heavy cream? I’m not drinking that! Remember, you just need a little! Two tablespoons maybe? I’ll find out tomorrow. I’ll make a batch using half and half as well. Wanna see my frap from today? I couldn’t wait until I parked the car to snap a photo before drinking. Full of crap or not, they taste pretty darn good. Le Sigh.

Goodbye my lover. Goodbye my friend. You have been the one. You have been the one for me. (Lyrics by James Blundt. Probably written for his long lost frap as well.) 

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