tunasalad

Starbucks(™) Unicorn Frappuccino

I’m sure you’ve heard about all the craze with Starbucks new Unicorn Frappuccino.  This drink was offered for a limited time and features magical flavors that start off sweet and fruity then transform to a pleasant sour.  If you missed your change to try this drink at Starbucks, don’t worry, today’s secret recipe will show you how to recreate this treat at home.

You can always find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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New Secret Recipe
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Starbucks(™) Unicorn Frappuccino
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 cup creamed honey, melted
1 box McCormick Color From Nature food coloring
1/4 teaspoon coconut extract
1 (13 oz) bag frozen mango
2-3 cups coconut-almond milk (or almond milk, or milk)
1 1/2 cups fresh whipped cream, sweetened with honey or stevia
1 Tbsp pink sprinkles or sparkling sugar
1 Tbsp blue sprinkles or sparkling sugar
1/2 teaspoon citric acid (or sugar from 1 Pixy Stick)

In a small bowl, stir together 1/4 cup honey, half the “Sky Blue” coloring packet
(or to desired tint) and coconut extract.

Drizzle down the sides of a clear plastic cup.

In a blender, puree together mango, milk, 1/4 cup honey and just enough of the
“Berry” coloring packet to create a pretty pink. Blend until smooth.
Pour into drizzled cups.

Top with whipped cream.

Stir together blue sprinkles, half of citric acid and a small sprinkle of
“Sky Blue” coloring powder.

Stir together pink sprinkles, half of citric acid, and a small sprinkle of “Berry” coloring powder.

Sprinkle sprinkles on whipped cream.  Serve with large straw.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Starbucks(™) Skinny Vanilla Mocha Frappuccino

Today I have a secret recipe for a skinny version of Starbucks Vanilla Mocha Frappuccino.  This chocolatey frozen coffee drink has less than half the calories as the regular version.  Now you can enjoy this delicious Frappuccino without the guilt.  Top your drink with some fat-free whipped cream if you like.

You can always find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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New Secret Recipe
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Starbucks(™) Skinny Vanilla Mocha Frappuccino
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 heaping teaspoon instant coffee
1½ cups water
½ cup skim milk
3 tsp vanilla extract
1 tsp unsweetened cocoa powder
1 packet stevia or 1 tbsp. sugar (to taste)

In a cup mix coffee and water and stir until combined.

Place in a shallow container, cover and freeze for 4 hours or overnight.

Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder.

Blend until combined.

Notes:
You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it’s 1½ cups.

If coffee is too frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Starbucks(™) Strawberries and Cream Frappuccino

Today I have another secret recipe for a sweet beverage served at Starbucks.  If you love strawberries, then the strawberries and cream Frappuccino is just for you.  The best part is that it couldn’t be easier to recreate this drink at home.

This recipe calls for xanthan gum which is used to thicken the drink and help prevent it from separating after blending.  This ingredient can be found in most well-stocked supermarkets.  If you’re unable to get xantham gum, you can omit it from the recipe and It will not affect the flavor.

Enjoy!

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New Secret Recipe
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Starbucks(™) Strawberries and Cream Frappuccino
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 cup whole milk
1/4 cup Vanilla Ice Cream
1 cup ice cubes
3 Strawberries
2 tbsp Strawberry Syrup
1/8 tsp Xanthan Gum (optional)
Whipped Cream

Combine milk, ice cream, ice cubes, strawberries, syrup, and Xanthan Gum in a blender.

Blend until smooth.

Transfer to a serving glass.

Top with whipped cream and garnish with strawberries if desired.

Serves 1

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Starbucks(™) Lemon Loaf Cake

Today I have a secret recipe for one of my favorite desserts served at Starbucks.  The lemon loaf cake is perfectly moist and has a sweet icing on top.  For the best flavor make sure you use fresh squeezed lemon juice.  This recipe makes 2 loaves of cake which is great because once you try a slice, you’ll be going back for more.

You can find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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New Secret Recipe
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Starbucks(™) Lemon Loaf Cake
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 box yellow cake mix
5.1 ounce instant or cook and serve Lemon pudding mix
½ cup vegetable oil
4 large eggs
½ cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)

Lemon Topping:

½ stick butter, room temperature
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon emulsion/extract

Make Lemon Loaf:

Turn oven to 350 degrees F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.

Combine all the wet ingredients and whisk until well combined.

Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.

Divide batter evenly between two loaf pans.

Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.

Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.

Make Icing:

Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
Spread evenly on top of both cakes.

Allow the glaze to harden up before slicing.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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