You're late to work, shocker, so you skip making yourself coffee and decide to pick something up from Starbucks. The cute girl who can't work the copier asks you to pick her up a pink-drink on your way in, and wanting to score some cool points, of course you say yes. Once you survive the fight that is the drive-thru, you get to the window and the barista says $15. 7 bucks just for this pink-drink (what really is it anyway). 7 dollars? In this economy? Ridiculous. Instead of spending your entire bonus on some corporate coffee, learn how to make the exact same ones, at home, fast, for under $1. Save some money, and still impress that girl. Win win. Vanilla Sweeet Cream Cold Brew Ingredients: 1 Cup Cold Brew Coffee 1/4 Cup Heavy Whipping Cream 2 TBSP Vanilla Syrup In a glass combine the Whipping Cream and Vanilla syrup. Using a frother, froth them together. Froth it good, this cream was born to be whipped. The final mixture should be thick. Fill a separate glass with ice and the Cold Brew, stopping about an inch before the top. Top with the Vanilla Cream mixture and that's it. Pink-Drink Ingredients: 1/2 Cup Passion Fruit Tea 1/2 Cup Coconut Milk 1/2 Cup Cold Water 1/4 Cup Freeze-dried Strawberries Pour in the Water and the Passion Tea. Top with Coconut Milk and stir in the freeze-dried strawberries. Stir from the bottom to mix it all together. That's it. Caramel Frappuccino Ingredients: 2 Cups Ice 1 Cup Cold Brew Coffee 3/4 Cup Half n' Half 1/4 Cup Caramel Sauce Whipped Cream (amount is up to you) Everyone loves a Caramel Frappuccino. Making one isn't as hard as it sounds. This recipe is caramel heavy, so if you have an aversion to caramel, skip ahead. Line the inside of the glass with caramel. Get it sticky. Into a blender load the Ice, Half n' half, Coffee, and more Caramel Sauce. 1/4 Cup is enough, but that's just a suggestion if you need more, you do you. Blend it. Good. Pour into the glass you lined with Caramel and top with Whipped Cream...and then more Caramel. We told you this was a caramel heavy recipe. That's it.