It has been raining a lot here lately.
I haven’t seen this much rain since I was little. I loved rainy days. I didn’t like it when someone would sing the “rain, rain go away” song because I didn’t want it to go away! You could find me – sometimes in the rain – sloshing around in puddles or attempting to send my brother’s small turtle down the little stream which flowed on our street.
But then a drought happened and rain wasn’t as frequent as it was in the spring days of yesteryear – that is, until this year. It’s been great but for a lot of people it hasn’t been so fun and dandy. We have been very fortunate here in Fort Worth to not get the worst of the weather!
What about you, do you like rainy days? Are you like me and love watching the dark clouds roll in, rumbles of thunder, lightning streaking through the sky and the anticipation of a downpour?
Another (off topic) question: have you tried the S’mores Frappuccino from Starbucks yet? I have and am hooked!
I wasn’t at first though; it’s one of those drinks that just seems to grow on you. When I first tried it the initial reaction was “eh” – good but not at the top of my list. I still preferred a peppermint java chip or cookie crumble (chocolate whipped cream!!). But then I found myself CRAVING it. Now I’m in love and as I know there is a very good chance that it will be gone after summer, something has to be done, right? Enter DIY S’mores Frappuccinos!
I knew that this wouldn’t be hard to replicate except on one account… how on earth do you get graham cracker flavored coffee??
I did some research but couldn’t really come up with what I was looking for. I did find a graham cracker flavored concentrate that I almost bought but how many of you would want to order that?
One thing I found at first but was hesitant to buy was Torani’s S’mores (sugar free) Syrup.
For one thing, it was s’mores flavor and not graham cracker. For another it was sugar free. No big deal, but it’s sweetened with Splenda which I am not a fan of, to say the least – it’s terrible for your health! When going without sugar I prefer things sweetened as naturally as possible and preferably with stevia.
I’m not sure if it’s me or what but don’t faint over the fact that I use six tablespoons of syrup instead of the suggested two (or whatever it was). I tried two. I tried four. And to be quite honest, if I were making it again, I would probably do eight but I’ll leave that up to your personal taste. I just couldn’t taste much s’mores action until I hit six tablespoons.
Marshmallow infused whipped cream. Let’s talk about this for a second. Fresh whipped cream and marshmallow fluff (or creme) is all there is to it. But this is simple beauty, my friends. I would go so far as to say that the whipped cream is my favorite part of the entire drink. Think of all the other things this could go into! or onto!
I also love that I’m charge of how much goes in the bottom of the cup because hey, I kind of like the stuff. So in that vein may I just say that if you are anything like me, double the whipped cream recipe. Just do.
Now that you have S’mores Frappuccinos right at your fingertips, you won’t be having the blues when it disappears from the stores – or when Starbucks RUNS OUT of supplies like I’ve had happen on a couple of occasions, ahem…
The lowdown: Creamy frozen coffee infused with the flavor of s’mores is poured on top of marshmallow whipped cream and a dark chocolate sauce then topped with more whipped cream and graham cracker crumbs to make for an awesome summer treat!
- 2 tbsp. granulated sugar optional
- 1 1/2 C. marshmallow fluff or creme
- 1/2 C. milk
- 2 C. ice cubes
- 6 tbsp. Torani S'mores Syrup more if you want stronger flavor
- chocolate sauce I used Torani dark chocolate sauce
- s'mores frappuccino
- graham cracker crumbs optional
- Fold in marshmallow fluff - you may also need to whisk (I used a hand whisk) vigorously for a moment to remove any lumps.
- Store in fridge while making frappuccino.
- Top with more whipped cream, graham cracker crumbs, and chocolate syrup, if desired.
- I only made one glass, but I think it makes about 4 servings total.