Starbucks Horchata Almondmilk Frappuccino Copycat Recipe

This Starbucks horchata drink recipe brings the cool, cinnamon-rice flavor of classic horchata into a thick, blended frappuccino you can make at home in about 5 minutes.

The real drink was a limited-time Starbucks menu item, and once it disappeared, a lot of people were left hunting for a version they could replicate. This one gets you there without a trip to the cafe.

Why I Love This Recipe

The cinnamon comes through in every sip without being sharp or overwhelming. Almond milk keeps it light, and the horchata syrup pulls the whole thing toward that sweet, slightly nutty flavor the original had.

It also scales well. Double it for two people and the texture holds up.

This is the version I keep coming back to on hot afternoons when I want something cold and sweet that actually has a flavor worth tasting.

Recipe Ingredients

• 1 cup unsweetened almondmilk – Use a barista-style blend if you can find it; it blends smoother
• 3 tbsp horchata syrup – Torani or Monin both work; this is where most of the cinnamon-rice flavor comes from
• 1 cup ice – Packed; more ice means a thicker, frostier texture
• 2 tbsp white chocolate sauce – Adds body and a mild sweetness that rounds out the cinnamon
• 1 shot (2 oz) brewed espresso, cooled – Strong cold brew concentrate works as a swap
• 2 tbsp heavy cream – For the cold foam topping; sub coconut cream to keep it dairy-free
• 1 tsp cinnamon sugar – For the foam and the garnish; mix 3 parts sugar to 1 part cinnamon

Variations / Substitutions

• No espresso – Leave it out and add an extra 2 tbsp of horchata syrup for a caffeine-free version that still tastes full.
• Coconut cream instead of heavy cream – The foam won’t hold quite as long but it still looks and tastes great, and the coconut pairs nicely with the cinnamon.
• Oat milk swap – Oat milk gives a creamier, slightly sweeter base than almond; the flavor leans more toward a vanilla horchata.
• Extra cinnamon heat – Add a small pinch of cayenne to the blender for a subtle warm finish.
• Less sweet – Cut the horchata syrup to 2 tbsp and drop the white chocolate sauce to 1 tbsp; the cinnamon flavor stays but the drink is noticeably less rich.

If you enjoy cold blended drinks like this one, the Starbucks Vanilla Sweet Cream Cold Brew Copycat Recipe is worth a look.

How To Make Horchata Starbucks Drink

Step 1: Blend the Frappuccino Base

Pour the 1 cup of almondmilk, 3 tbsp of horchata syrup, 2 tbsp of white chocolate sauce, and the cooled 1 shot (2 oz) of espresso into a blender. Add the 1 cup of packed ice on top. Blend on high for 30 to 45 seconds until the mixture is smooth and no ice chunks remain.

The finished base should be thick enough to mound slightly when poured — if it pours like water, add a small handful of ice and blend for another 10 seconds. A good frappuccino texture clings to the inside of the blender jar.

Step 2: Froth the Cinnamon Cream

Pour the 2 tbsp of heavy cream into a small jar or a milk frother cup. Froth for 20 to 30 seconds until it thickens to a soft, spoonable foam — it should hold its shape briefly when you lift the frother but not be stiff like whipped cream. Stir in half of the 1 tsp of cinnamon sugar directly into the foam.

Step 3: Pour and Garnish

Pour the blended frappuccino into a tall 16 oz glass. Spoon the cinnamon cream over the top so it sits in a soft layer, then dust the remaining cinnamon sugar over the foam. Serve immediately with a wide straw so every sip pulls a little of that cinnamon foam down into the drink.

Recipe Tips

• Use cooled espresso. Hot espresso melts the ice too fast during blending and you end up with a watery drink. Brew it ahead and give it 10 minutes in the fridge, or use cold brew concentrate straight from the bottle.
• Horchata syrup is doing a lot of work here. Taste it before you blend — some brands are much sweeter than others. If yours is very sweet, start with 2 tbsp and adjust from there.
• Packed ice matters. Loosely measured ice leaves gaps and produces a thinner blend. Pack the cup and then tip it into the blender.
• Drink it right away. Frappuccinos separate within a few minutes as the ice melts; there is no way around this. Make it, pour it, drink it.

Scale it to your cup size:

How To Store

This drink does not store. Blended frappuccinos separate and water down as soon as the ice begins to melt, so make it fresh and drink it within about 10 minutes of blending.

Frequently Asked Questions

Can I make the horchata syrup from scratch instead of buying it?

Yes. Simmer 1 cup of water with ½ cup of sugar, 1 tsp of cinnamon, and 2 tbsp of uncooked white rice for 10 minutes, then strain and cool. It works well and gives a slightly more authentic rice flavor than the bottled syrups.

Will this work in a regular blender, or do I need a high-powered one?

A regular blender handles it fine as long as you let the ice sit for 2 minutes before blending — slightly softened ice is much easier on a standard motor and gives a smoother result.

Can I make this without a milk frother for the foam?

Yes. Shake the heavy cream and cinnamon sugar in a sealed jar for about 45 seconds. It won’t be quite as airy, but it thickens enough to spoon over the top of the drink.

How much caffeine is in this?

One shot of espresso has roughly 63 to 75 mg of caffeine, which is the only source in this recipe. Leave out the espresso entirely if you want a caffeine-free version.

—

Horchata Starbucks Drink Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 servings

Ingredients Method Notes

Ingredients

  

• 1 cup unsweetened almondmilk
• 3 tbsp horchata syrup
• 1 cup ice, packed
• 2 tbsp white chocolate sauce
• 1 shot (2 oz) brewed espresso, cooled
• 2 tbsp heavy cream
• 1 tsp cinnamon sugar

Method

 

1. Add the almondmilk, horchata syrup, white chocolate sauce, cooled espresso, and packed ice to a blender. Blend on high for 30 to 45 seconds until completely smooth.
2. Froth the heavy cream for 20 to 30 seconds until it forms a soft, spoonable foam, then stir in half the cinnamon sugar.
3. Pour the blended frappuccino into a tall 16 oz glass, spoon the cinnamon cream on top, and dust the remaining cinnamon sugar over the foam.

Notes

The quality of your horchata syrup makes a noticeable difference here, so taste it before you blend and adjust the quantity if it’s very sweet or very mild. Cooled espresso is important — hot liquid will thin the drink before you even pour it. Make this right before you drink it; it won’t wait.