Okay, I admit it: I am a Starbucks junkie. I know they are “corporate giants,” but, come on, they always have soymilk and, as of May 1, they started offering any of their addicting frappucinos with soy. Plus, they are socially conscious and they offer their employees health insurance.

But, alas, I think their drinks are pretty expensive. No, I don’t have to order a venti, but the grande just doesn’t seem like quite enough. So, I go for a while and then I cut myself off. When I do, I satisfy my craving with this concoction that I created which, at least to me, comes pretty darn close to an SB Iced Mocha Soy Latte.

This recipe makes a large quantity, so I mix it up in one of those covered plastic containers meant for storing and pouring cereal. I keep it on the bottom shelf of the refrigerator door for easy access. In fact, our old refrigerator is in our garage, so I keep it there. In the morning, I grab my backpack, camera, sketchbook and insulated cup of ice and fill it up on my way to the car (or scooter).

2 cups water
1 to 1 1/2 cups regular or decaf instant coffee (use a good brand for maximum flavor satisfaction) 8-12 individual packets of Splenda (or the equivalent of your favorite sweetener)
1/3 cup regular or lite coffee syrup in your favorite flavor (I like hazelnut)
3 cups chocolate or chocolate lite soymilk
8 cups (a half-gallon) unsweetened soymilk (plain or vanilla, regular or lite, would also be good; just adjust sweetener accordingly)

In a large container, whisk coffee into water until completely dissolved. Whisk in Splenda and coffee syrup. Then whisk in both soymilks and chill. Enjoy over ice or soy ice cream as a float. (I have tried blending it with ice, but it gets a little too crystal-y for my taste.)