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Colette & Cassi's Country Kitchen!

Almost Starbucks' Frappuccino

3 ounces hot espresso
1/4 cup granulated sugar
2-1/2 cups milk (low-fat is OK)
1 tablespoon dry pectin
1 cup ice
whipped cream (optional)

Note: Look for pectin (used in home canning to thicken jams and jellies) in the grocery store.

If you do not have an espresso maker, brew double-strength coffee by doubling the amount of grinds. (Starbucks uses Italian roast.) 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 it. Or pour the ingredients plus ice into a blender and process on frappe for 30 to 45 seconds. Top with whipped cream and your choice of garnish (cinnamon, chocolate sprinkles, etc.). Yield: 4 6-ounce servings