Starbucks Copycat Meringue Drops

I N G R E D I E N T S
1/3 cup egg whites
1/2 cup sugar
3/4 cup semisweet chocolate chips
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts

I N S T R U C T I O N S
Preheat oven to 350ºF. Place rack in lower third of oven. Cover two large baking sheets with parchment paper. In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites. Drop spoonfuls of batter - about 1 1/2 to 2 tablespoons - onto the parchment lined baking sheets. Bake for 12-15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula. 12-18 cookies.

Starbucks Iced Constantine Coffee

I N G R E D I E N T S
2/3 cup ground dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 tsp. ground cardamom
2/3 cup honey
Ice cubes
Half-and-half or milk

I N S T R U C T I O N S
Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method. Add the cardamom and honey to the hot coffee and stir until the honey dissolves. Cover and chill.

To serve, fill tall glasses with ice cubes. Pour about 2/3 cup chilled coffee into each glass. Pass the half-and-half or milk.

Serves 8.

Starbucks' Mocha Coconut Frappuccino

Ingredients

• 1/2 cup shredded coconut
• 3/4 cup strong coffee (chilled)
• 1 cup low-fat milk
• 1/3 cup Hersheys Chocolate Syrup
• 3 tablespoons granulated sugar
• 2 cups ice
• 1/2 cup whipped cream, canned

Directions1

1. Preheat oven to 300 degrees.2
2. Spread shredded coconut on a baking sheet and toast coconut in the oven.3
3. Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.4
4. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee.5
5. Chill before using.6
6. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar.7
7. Add ice and blend until ice is crushed and the drink is smooth.8
8. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

Starbucks Caramel Macchiato

I N G R E D I E N T S
2 tablespoons Starbucks' Vanilla Syrup
1/2 cup fresh brewed espresso
8 ounces steamed milk
3 to 4 tablespoons Starbucks' Caramel Sauce

I N S T R U C T I O N S
Add vanilla syrup to 16oz glass. Add steamed milk and caramel sauce and stir well.

Starbucks Java Chip Frappuccino®

I N G R E D I E N T S
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

I N S T R U C T I O N S
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Serves: 4