Starbucks Frappuccino Copycat

We love to make all types of coffee drinks around our house! With a name like ‘Cheerios and Lattes’ I’m sure that’s not too hard to for you to believe. Our favorite coffee shops are those with an ‘at home feel’, you know the ones- with worn couches and antique coffee tables set up segmenting little nooks for you to sit and chat.  While I do enjoy Starbucks, I admit I am not a die-hard fan. I prefer more of the local, no-name places. However, today I am excited to share a Starbucks Frappuccino Copycat Recipe that is sure to please even the true die-hard Starbucks fan; with the benefit of enjoying in right at home!  The best part is that you can adapt this Original Frappuccino recipe to create all their specialty, seasonal drinks (ex. Cookies and Cream, Pumpkin Pie, Peppermint Mocha, etc.). I’ll be sharing some of those secret copycat tricks with you soon! 


Ingredients:

  • 2 cups crushed iced
  • 2-1 ounce shots of espresso OR use 3/4 cup of double strength (strong) coffee mixed with 1/2 cup of milk and increased crushed iced amount by 1/4 cup.
  • 3/4 cup your choice of milk
  • 3 tablespoons sugar (more or less depending on preference)
  • optional whipped cream in a can or freshly made and chocolate syrup

Directions:

  1. Blend all the ingredients except the whipped cream in a blender for 30-45 seconds. Pour into a tall glass and top off with whipped cream and garnish with chocolate syrup. Best served with a straw. Enjoy!
Notes:

Mocha Frappuccino Variation: Prepare everything the same as a regular Frappuccino (recipe above) except reduce sugar to 2 tablespoons and add 2 tablespoons of chocolate syrup. Enjoy!

**Other Variations**
*Use Splenda, flavored coffee syrups, or flavored coffee creamers for a portion of the milk. For a richer beverage, use half and half, or heavy cream for a portion of the milk.

 

Original Recipe from: Savory Sweet Life

PG
Mackenzie is a follower of Jesus, wife, mama of two toddler boys, teacher at heart, and coffee lover. She was a lower school elementary teacher for over 6 years, with a master's degree in Reading, and is a certificated Reading Specialist. She currently works part-time at a private school allowing her more time at home with her little guys.

Mackenzie has blogged 680 posts here.

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Comments

  1. Thank you so very much, Mackenzie. I have tried over and over to make a Mocha Frappuccino and just could not “get it!” After reading another blog early this morning – “my heart’s desire is to inspire you to a life of pursuit not perfection – from Phil 3:13 and 14″ and yours this morning – oh my, my heart has been encouraged and soon my taste buds will be encouraged as I try this today! I enjoy your posts very much. Thank You ~Blessings

  2. Copy cat frapps…why yes, I think I would like one!!! That just drew me right in!!!! I love being able to make my favorite drinks at home:-)

  3. Yes please, I’m loving all the frothy, whipped cream goodness, I just want to dip my finger in and get a big dollop! Pinned!

  4. I have tried making frappuccinos with ice, but it never turns out good to me. So instead I pour my coffee into ice trays and freeze them over night and blend them in the morning. :}

    • That’s a great idea! I use what I call ‘Coffee cubes’ to make iced coffee in the summer but haven’t tried them with Frappuccinos; I’m curious now how they compare! Thanks for sharing Sarah! :)

  5. I have used a recipe that I got from the North County Times years and years ago for frappuccinos and it tastes exactly like the bottled from Starbucks!

    1/2 cup fresh expresso
    2 1/2 cups lowfat milk (2%)
    1/4 cup granulated sugar
    1 tablespoon dry pectin
    1 tablespoon cocoa
    whipped cream (optional)

    Combine espresso, sugar, pectin and cocoa until it is all incorporated. Add milk, pour over ice and top with whipped cream. Or freeze the coffee mixture (do not add the milk!) and when ready to use, put a few cubes in the blender, add the milk, top with whipped cream and voila!

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