You can make these costly Coffeehouse treats at home for a fraction of the price so fire up that blender and enjoy without breaking the bank.

White Chocolate Frappe

Ingredients

• 1/3 cup white chocolate chips
• 1 cup vanilla soy milk
• 2 cups ice cubes
• 1 Tbs. superfine sugar
• 1/2 tsp. vanilla extract
• Whipped cream and sprinkles if desired

Preparation

1. Microwave chips on high in10 second intervals, stirring after intervals, until melted.
2. Gradually add soy milk into chocolate
3. In blender, mix ice cubs and milk mixture
4. Add sugar and vanilla, blend until smooth
5. If desired top with whipped cream and sprinkles

Serves two

Compare to: Starbucks’ White Chocolate Mocha Frappuccino

Caramel Coffee Freeze

Ingredients

• 1 1/2 cup crushed ice
• 3/4 cup dulce de leche ice cream
• 1/2 cup strong brewed coffee
• If desired, garnish with whipped cream, ground cinnamon, and caramel topping.

Preparation

1. Put crushed ice in blender
2. Add ice cream and coffee
3. Blend until smooth
4. Garnish if desired

Makes 2 servings

Compare to: Coffee Bean & Tea Leaf’s Caramel Ice Blended

Java-Nut Shake

Ingredients

• 2 cups ice cubes
• 1/2 cup strong, cold, nut flavored coffee
• 1/2 cup chocolate milk
• 1/3 cup chocolate syrup
• 2 Tbs. super fine sugar
• If desired garnish with whipped topping, chocolate shavings, chocolate syrup, and chocolate coffee bean.

Preparation

1. In blender, mix ice cubes and all ingredients until smooth.
2. Garnish if desired

Makes 2 servings

Compare to: Starbucks’ Java Chip Frappuccino

Frozen Strawberry Green Tea

Ingredients

• 1 cup crushed ice
• 3/4 cup cold brewed green tea
• 1/2 cup frozen strawberries
• 1Tbs honey
• If desired garnish with additional honey, sliced strawberries, lemon slices, and mint sprig

Preparation

1. In blender, mix ice and all other ingredients until smooth.
2. Garnish if desired

Makes 2 servings

Compare to: Dunkin Donuts’ Strawberry Fruit Coolatta

To make crushed ice, put ice cubes in a strong plastic bag and crush with a meat mallet or rolling pin.