Starbucks S’mores Frappuccino Copycat Recipe

This smores frappuccino Starbucks recipe gives you the real thing at home, with toasted marshmallow, chocolate, and coffee blended into a cold, creamy drink. It takes about 10 minutes and costs a fraction of what you’d pay at the counter.

The s’mores frappuccino was a seasonal favorite that fans still talk about, and this version gets you pretty close without any specialty equipment.

Why I Love This Recipe

The combination of chocolate sauce and marshmallow syrup against the bitter cold coffee actually works. It is sweet, but the espresso keeps it from being cloying.

The toasted marshmallow on top is not just decoration. It adds a faint smoky note that makes the whole drink taste more interesting than a plain mocha frappuccino would.

This is the version I keep coming back to when that craving hits in summer.

Recipe Ingredients

• 2 shots espresso (about 1/2 cup), cooled – Strong brewed coffee works if you don’t have an espresso machine; just brew it double strength
• 1 cup whole milk – Whole milk gives the best body; 2% works but the texture is thinner
• 2 cups ice – Standard cubes, not crushed; crushed ice melts too fast and waters it down
• 3 tbsp chocolate sauce – Use a good quality sauce like Ghirardelli; it needs to taste like real chocolate, not syrup
• 3 tbsp marshmallow syrup – Torani or Monin work well; this is what carries the campfire sweetness
• 2 tbsp granulated sugar – Adjusts the overall sweetness; skip it if you prefer a less sweet drink
• 1/2 cup heavy cream – For the whipped topping; cold from the fridge is essential
• 1 tsp vanilla extract – Goes into the whipped cream and rounds out the flavor
• 4 large marshmallows – For toasting on top; the visual payoff is worth it
• 1 tbsp chocolate sauce, for drizzling – A separate portion for the inside of the cup and the final drizzle

Variations / Substitutions

• No espresso machine – Use 1/2 cup of cold brew concentrate instead; it blends cleanly and doesn’t water down the drink.
• Dairy-free – Swap whole milk for oat milk and the heavy cream for full-fat coconut cream; the texture stays thick and the coconut adds a subtle warmth that works with the chocolate.
• Lower sugar – Use a sugar-free marshmallow syrup like Torani Sugar Free and cut the granulated sugar; the drink still tastes sweet from the chocolate and marshmallow combination.
• Extra chocolate – Add 1 tbsp unsweetened cocoa powder to the blender with everything else for a deeper, darker chocolate note.
• Mocha base – Replace the marshmallow syrup with mocha sauce for a straightforward mocha frappuccino version without the s’mores angle.

If you like blended coffee drinks at home, the Starbucks Caramel Frappuccino Copycat Recipe is worth trying next.

How To Make S’mores Frappuccino

Step 1: Coat the Cup With Chocolate Sauce

Take your serving glass and drizzle 1 tbsp of chocolate sauce around the inside, tilting and rotating the glass slowly so the sauce runs in streaks down the sides. Do this before adding anything cold so the sauce sticks rather than sliding straight to the bottom.

A tall 16 oz glass works best here. The chocolate streaks should reach about halfway down, giving you visible layers once the frappuccino is poured in.

Step 2: Blend the Frappuccino Base

Add the 2 cups of ice to your blender first, then pour in the 1/2 cup cooled espresso, 1 cup whole milk, 3 tbsp chocolate sauce, 3 tbsp marshmallow syrup, and 2 tbsp granulated sugar. Blend on high for about 30 to 45 seconds, until the mixture is completely smooth with no visible ice chunks.

The blended base should be thick enough that it mounds slightly when you tip the blender, not thin and watery. If it looks too loose, add a small handful of ice and blend for another 10 seconds.

Step 3: Whip the Cream

Pour the 1/2 cup heavy cream and 1 tsp vanilla extract into a cold bowl or a jar. Whisk vigorously by hand for about 2 minutes, or use a hand mixer on medium for about 45 seconds, until the cream holds soft peaks. It should look billowy and thick but still pour slowly, not stiff like piping frosting.

Don’t over-whip it. Soft peaks mound nicely on top of the frappuccino; stiff cream sits there like a hockey puck.

Step 4: Toast the Marshmallows

Hold the 4 large marshmallows on a skewer or fork directly over a gas burner on medium-low flame for about 20 to 30 seconds per side, rotating slowly, until the outside is golden and the edges show some char. If you don’t have a gas burner, slide them under the broiler on a small baking sheet at high for 1 to 2 minutes, watching closely.

The sugar on the outside should bubble and caramelize to a deep amber. That is what gives you the campfire note at the end of each sip.

Step 5: Pour, Top, and Garnish

Pour the blended frappuccino into the chocolate-coated glass. Spoon the whipped cream generously over the top, then set the 4 toasted marshmallows on the cream. Finish with a slow drizzle of any remaining chocolate sauce over the marshmallows and cream, letting it run down the sides in a few thin lines.

Serve immediately with a wide straw so you pull up the chocolate from the bottom with each sip.

Recipe Tips

• Cool the espresso before blending. Hot espresso melts the ice instantly and gives you a thin, watery drink. Brew it ahead and let it sit for at least 15 minutes, or pour it over a few ice cubes in a small bowl to chill it fast.
• Chill your glass first. A minute in the freezer before you build the drink keeps everything cold longer, especially on a warm day.
• Toast marshmallows safely indoors. A kitchen torch gives you more control than a burner and lets you toast them already placed on the cream if you prefer.
• Make it a frappe, not a milkshake. The ratio of ice to liquid matters. Two cups of ice to 1 and 1/2 cups total liquid gives you a thick, scoopable texture. More liquid and it drinks like a smoothie.

Cook times by cup size (blending time stays the same; adjust ice and liquid proportionally):

Cup Size	Ice	Milk	Espresso
12 oz (Tall)	1 1/2 cups	3/4 cup	1 shot
16 oz (Grande)	2 cups	1 cup	2 shots
24 oz (Venti)	3 cups	1 1/2 cups	3 shots

How To Store

• Refrigerate – The blended base can be stored in a sealed jar for up to 1 day, but it will separate. Give it a hard shake or a quick re-blend for 10 seconds before serving.
• Serve Cold – This drink does not reheat. Serve it straight from the blender or after a quick re-blend from the fridge.

Frequently Asked Questions

Can I make this without any coffee?

Yes. Replace the espresso with 1/2 cup of whole milk and add 1 extra tbsp of chocolate sauce. You lose the coffee bitterness but the s’mores flavor is still there.

What if I can’t find marshmallow syrup?

Melt 8 large marshmallows in 1/4 cup of hot water, stir until smooth, and let it cool. It is thicker than store-bought syrup but works as a direct swap in the same quantity.

Can I make this for a crowd ahead of time?

Blend the base with the ice right before serving, since it separates and dilutes as it sits. You can pre-mix the espresso, milk, chocolate sauce, marshmallow syrup, and sugar up to a day ahead in a sealed jar in the fridge, then blend with fresh ice when guests arrive.

Does it work with a regular blender?

Yes, as long as your blender can crush standard ice cubes. If it struggles, let the ice sit on the counter for 2 minutes to soften slightly before blending.