Starbucks Coffee Frappuccino Copycat Recipe
This Starbucks Coffee Frappuccino recipe gives you the real thing at home, cold and strong, ready in about 5 minutes. If you go through the drive-through more than you’d like to admit, making it yourself saves a real amount of money and takes almost no effort.
All you need is a blender, some strong coffee, and a handful of pantry staples.
Why I Love This Recipe
The ratio here is what makes it work. Enough coffee that it actually tastes like coffee, enough milk to smooth it out, and just the right amount of sweetener without tipping into dessert territory.
It holds up to the heat. Brew strong, freeze some into ice cubes, and your drink stays thick instead of watery as it sits.
Recipe Ingredients
- 1 cup strong brewed coffee, cooled – The base of the drink; brew it double-strength or use 2 shots of espresso for a sharper coffee flavor
- 1 cup ice – Standard ice cubes work; frozen coffee cubes keep the flavor from diluting as the drink sits
- 1/2 cup whole milk – Whole milk gives the creamiest result; 2% works fine
- 3 tbsp coffee-flavored syrup – Starbucks uses their own coffee syrup; Torani or Monin are good store equivalents, or make a simple coffee syrup at home
- 2 tbsp granulated sugar – Adjust to taste; the syrup already adds some sweetness so start here and add more if you want
- 1/4 tsp xanthan gum – The ingredient that gives a Frappuccino its thick, slushy body rather than a thin icy shake; find it in the baking aisle
Variations / Substitutions
- Espresso instead of brewed coffee – Use 2 shots (about 60ml) topped up with cold water to reach 1 cup total; the flavor is sharper and more intense.
- Oat milk – Swaps in 1:1 for whole milk and gives a creamy, slightly sweet result that works really well here.
- Coconut sugar – Replace the 2 tbsp granulated sugar with the same amount of coconut sugar; the flavor is a little more caramel-forward.
- Skip the xanthan gum – The drink will be thinner and icier, closer to a slushie than a Frappuccino; it still tastes good, just different in texture.
- Mocha version – Add 1 tbsp unsweetened cocoa powder to the blender for a chocolate coffee variation.
- Extra shot of heat – A pinch of cinnamon on top is an easy way to add a little warmth without changing the base recipe.
If you like this, the Starbucks Vanilla Sweet Cream Cold Brew Copycat Recipe is worth trying next.
How To Make Coffee Frappuccino
Step 1: Brew and Cool the Coffee
Brew 1 cup of strong coffee and let it cool to room temperature, then refrigerate it for at least 15 minutes before blending. Warm coffee will melt the ice too fast and thin out the drink.
You want it cold enough that it does not immediately turn the ice slushy the second it hits the blender. If you are in a hurry, spread it in a shallow bowl and put it in the freezer for 5 minutes.
Step 2: Blend the Frappuccino
Add the 1 cup cooled coffee, 1 cup ice, 1/2 cup whole milk, 3 tbsp coffee-flavored syrup, 2 tbsp granulated sugar, and 1/4 tsp xanthan gum to a blender. Blend on high for 45 to 60 seconds until the mixture is completely smooth with no visible ice chunks.
The texture you are going for is thick and pourable but not so stiff it holds peaks. If it looks too thin after 60 seconds, add a small handful of ice and blend for another 10 seconds.
Step 3: Pour and Serve
Pour the blended Frappuccino into a tall glass and, if you like, top it with a small spoonful of lightly whipped cream and a drizzle of the coffee syrup over the top.
Recipe Tips
- Use double-strength coffee. A regular brew gets lost behind the milk and syrup. Brew at double strength, or use 2 espresso shots, to get a drink that actually tastes like coffee.
- Chill your glass first. Rinse it with cold water and pop it in the freezer for 2 minutes. It keeps the Frappuccino colder longer.
- Make coffee ice cubes ahead. Pour leftover coffee into an ice cube tray and freeze. Use those cubes instead of plain ice and the drink will not dilute as it melts.
- Taste before you pour. Give the blender a quick taste after blending. The sweetness level depends on your syrup brand, so a small adjustment now is easier than fixing it in the glass.
Scale the recipe to your cup size:
| Cup Size | Coffee | Milk | Ice | Syrup |
|---|---|---|---|---|
| Small (12 oz) | 3/4 cup | 1/3 cup | 3/4 cup | 2 tbsp |
| Medium (16 oz) | 1 cup | 1/2 cup | 1 cup | 3 tbsp |
| Large (24 oz) | 1 1/2 cups | 3/4 cup | 1 1/2 cups | 4 tbsp |
How To Store
- Refrigerate – Store any leftover blended Frappuccino in a lidded jar for up to 1 day. Give it a good shake before drinking; it will separate as it sits.
- Serve Cold – Pour it straight from the fridge over fresh ice and give it a quick stir. It will be a little thinner than fresh but still good.
Frequently Asked Questions
Can I make this without a blender?
Not really. You need a blender to break down the ice to the right consistency. A food processor works in a pinch if it handles ice, but a regular cup and a hand mixer will not give you the same texture.
Does the xanthan gum change the flavor?
No. It is completely tasteless. It only affects the texture, giving the drink that thick, slushy body instead of a watery iced coffee.
Can I use instant coffee instead of brewed?
Yes. Dissolve 2 to 3 teaspoons of instant coffee in 1 cup of cold water, let it sit for a minute, and use it exactly as you would brewed coffee. Instant espresso powder gives the strongest result.
How do I make the whipped cream topping?
Beat 1/4 cup of heavy cream with a hand mixer or a small whisk for about 2 minutes until it just holds soft peaks. Do not sweeten it much; the Frappuccino is already sweet enough.
Coffee Frappuccino Recipe
Ingredients
Method
- Brew 1 cup of strong coffee and refrigerate for at least 15 minutes until fully cold.
- Add the cooled coffee, ice, whole milk, coffee-flavored syrup, granulated sugar, and xanthan gum to a blender and blend on high for 45 to 60 seconds until smooth with no ice chunks remaining.
- Pour into a tall glass and top with whipped cream and a drizzle of coffee syrup.
