To see the article, go here.

Ingredients:

2 packets starbucks via columbia {i’ve said it before and i’ll say it again, if you’re supposed to cook with wine you’d drink, shouldn’t that be the same for coffee? }
3/4 cup coffee flavored liqueur
4 large egg whites
1 1/2 cups sugar
3 sticks unsalted butter, room temperature

Instructions:

In a small bowl, combine the starbucks via with the coffee liqueur and stir until disolved, set aside. in a heatproof bowl set over a pan of simmering water, whisk together the egg whites and sugar until the sugar is dissolved, and the mixture is warm to the touch, about 2-3 minutes.

In the bowl of an electric mixer fitted with the whisk, beat the egg white/sugar mixture on high speed until sift peaks have formed, about 6 minutes.

Switch to the paddle attachment and with the mixture on medium to low speed, add the butter a few tablespoons at a time. beating well after each addition. continue beating until smooth and fluffy. {the frosting might appear to separate but keep beating until smooth.} with the mixer on low speed, add the coffee and liqueur mixture until smooth. {again the frosting might appear to separate, especially at this addition, but keep beating until smooth.} beat on the lowest speed to remove any air bubbles, about 2 minutes.

Uploaded on September 28, 2009 by
Jamie at Starbucks from jamie of all trades

By Ad Age Staff

Published: February 19, 2009
http://adage.com/video/article?article_id=134703

Starbucks’ new Via brand instant coffee is being launched this month.

NEW YORK (AdAge.com) — A panel of seasoned Ad Age newsroom coffee junkies surprised themselves Wednesday when they were unable to tell the difference between Starbucks’ new instant coffee and the chain’s in-store brew. The blind comparison taste test was conducted with some of the first samples of Via, the “soluble” powdered coffee Starbucks is launching this month. Watch the four-minute video of the test in progress.

Check out the Starbucks website for a FREE SAMPLE!