We enjoy an occasional Starbucks Frappuccino in the glass bottles, but they aren’t cheap. We made this syrup to use in making our own at home, making it very easy to take along in our own bottles. One could substitute non-caloric sweeteners for sugar-free versions. Make coffee using a drip coffee pot, regular or decaf, with 2-1/2 cups of water and 3/4 cup of your favorite coffee grounds. Pour the brewed coffee into a small saucepan with 1-1/4 cups of sugar and bring to a boil. Simmer for about 25 minutes or until reduced by half. Keep syrup refrigerated. To use: Mix about 2 TBS of the syrup (or to taste) with 10 ounces cold whole milk and stir. For a mocha, add 1 TBS chocolate syrup or to taste.