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Topic: cappucino and chocolate syrups (3 msgs / 106 lines)
1) From: opulence
hi
anyone have a natural recipe to duplicate the charbucks frappucino syrups?
i want to add a tablespoon to a glass of milk
i imagine espresso coffee is the basic ingredient and good quality sugar
also a chocolate syrup too if anyone knows one
and if there are diabetics or sugar intolerants on list here a sugar  
substitute one would be great
i want to  make them for my shop
susan/java mama in toronto
thx
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2) From: Rich Adams
Espresso is not a an ingredient of the syrups but instead something added to 
make the concoction.  Sugar is the "basic" ingredient of the syrup, along 
with the flavor and water.
I make various flavored syrups from scratch for "Italian sodas".  You start 
with a flavor concentrate.  I have been using Rio concentrates from 
riosyrup.com.  1 gallon of syrup is made by adding 5 pounds of sugar with 4 
fl oz of flavor concentrate to a one gallon container adding water to make a 
gallon.  Unless your have a lot of thirsty frappuccino drinkers it's best to 
make 1 quart at a time.
Googling "how to make a Starbucks Frappuccino" shows me its a variety of 
flavor syrups that can be used to make one and every flavor imaginable is 
available @ Rio.
Good luck!
Respectfully,
Rich Adams

3) From: Sandy Andina
I am not a fan of the chocolate-flavored sugar-free syrups (the low- 
viscosity see-through kind that pour easily from a glass bottle) from  
Torani, DaVinci, Atkins, etc.--they are too sweet and not chocolatey  
enough. Starbucks uses them in their "skinny mochas;" I ordered one,  
took a sip, poured it out and asked for a plain iced skinny latte  
instead.   However, in coffee drinks hot or iced, I like the thicker  
sugar-free chocolate "sauces" (Hershey's or U-Bet consistency, that  
need to be pumped or poured from a squeeze bottle) from Torani and  
even Hershey--but you have to keep them refrigerated. Smucker's Sugar- 
Free Hot Fudge Sauce (in a jar) tastes "real" in an iced or hot mocha  
too, though none of them would ever fool a native New Yorker if  
subsituted for U-Bet or Hershey's Syrup in a chocolate egg cream.
Another alternative is to dissolve some unsweetened cocoa in very hot  
water and add a little DaVinci Sugar-Free Simple Syrup.  That and the  
other thin, see-through ones are sweetened only with Splenda.  Some of  
the higher-viscosity sugar-free "sauces" have "sugar-alcohols" like  
maltitol or sorbitol--they help the product taste and "feel" more  
authentic but may play havoc with digestion for those who do not  
necessarily long to be "regular guys."  (TMI, I know).  Still another  
alternative is to chop up and melt some good, dark, no-sugar chocolate  
(or even some from a non-diet dark chocolate bar that's 85% cocoa  
solids, such as Lindt, El Rey or Valhrona--the sugar in them is  
negligible; even 70% bars may be sufficiently low-glycemic-index if  
you use only a little).
I really like Chocolate Silk brand soymilk (regular or nearly-nonfat  
Lite) as a base for a good low-fat iced mocha. Unfortunately, the Silk  
folks don't make a sugar-free chocolate version; and if you can find  
chocolate Hood Calorie (formerly "Carb") Countdown, it's pretty awful-- 
tastes like canned sugar-free chocolate Slim-Fast.  Westsoy makes an  
unsweetened chocolate soymilk (aseptic box package) that when mixed  
with espresso and a little Splenda isn't too bad.
However, Torani and DaVinci's other sugar-free syrups are pretty darn  
good, for those who like vanilla, hazelnut, caramel, etc. in their  
iced mochas--I can't taste the difference between them and the sugar- 
sweetened versions.  And a tiny bit (1/2 tsp) of the DaVinci sugar- 
free Simple Syrup can take the "grassy" and "chalky" bitter edge off  
soymilk in even a hot drink (especially in a half-soy breve).
On Aug 19, 2008, at 12:36 PM, opulence wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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