I have played with Todd's Wilbur's recipe for Starbuck's Frappuccino, until I have gotten it just the way I like it. Here is my recipe that half my family is hooked on and making. Enjoy!

This recipe makes 5 different flavors, if desired.
15 empty Starbuck bottles & lids (I mark with permanent marker a letter on 3 lids for the flavor of that batch - i.e. C=coffee, M=mocha, V=vanilla, etc.)

1 1/4 cups sugar
5 tsp. dry pectin
13 3/4 cups 2% milk - or Lactaid 100, 38% less fat (I use this since it has a longer shelf life, even though it costs a little more)
10 Tbsp. Maxwell House Italian Expresso Roast Coffee
5 1/2-3/4 cups water

Flavors -
1 tsp. unsweetenend cocoa or Quick drink mix,
1 Tbsp. of liquid coffee flavorings (sold in grocery store by coffee) vanilla, hazlenut, almond, almond roca, raspberry, irish creme, etc., desired amount of extracts, 1 Tbsp. liquid baking flavorings (i.e. cinnamon, praline, etc.)

1. Brew the 10 Tbsp. of coffee with the 5 1/2-3/4 cups cold water.

2. Get blender out and ready.

3. For each batch of 3 bottles...While coffee is still hot...measure out 2 3/4 cups milk, set aside...in blender, place 1/4 cup sugar, 1 tsp. pectin, any of the above flavorings (or make up your own)-for just plain coffee flavor, do not add any flavors, 1/2 cup of hot coffee and mix a few seconds at a low speed - #5 for me(too high and you get too much froth) to give sugar a chance to dissolve. While running pour in steadily the cold milk. Turn off after only a second or two of being mixed.

4. Pour into 3 prepared bottles.

5. Repeat the above for 4 more batches, changing flavors if desired. I try to do my flavors so that I don't have to rinse out the blender each time (i.e. coffee, vanilla, hazlenut, praline, mocha), saving the strongest flavor until
last.

I did try adding eggnog as part of the milk over Christmas, but wasn't crazy about it.