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Home » Drinks » Easy Starbucks Frappuccino Copycat Recipe
September 19, 2022 by Kerry

Easy Starbucks Frappuccino Copycat Recipe

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Copycat Frappuccino Recipe
Copycat Frappuccino Recipe
Copycat Frappuccino Recipe

I’ve never fallen into a daily Starbucks habit which is great for my pocketbook. This is mostly because my coffee needs are simple: iced coffee, every day, all year long. This is easy to accomplish with the homebrew system that I’ve had for years and a bag of beans. But, I do have an affinity for an occasional Frappuccino. So, I set out to create a copycat Frappuccino recipe so that I can steer clear of the long lines at Starbucks while still enjoying an extra frosty treat from time to time.

  • Explore: Chocolate Espresso Cookies

A Super Secret Ingredient

This recipe is easy, especially because one inexpensive, shelf-stable secret ingredient: a can of evaporated milk. Evaporated milk is perfect in this recipe. It adds a rich, creamy mouthfeel plus just a bit of sweetness to the final frozen drink. Because it’s evaporated, just a little bit goes a long way without watering down the coffee flavor. I also love that I can keep several cans on my shelf at all times. When I have a hankering, I don’t have to worry about having fresh dairy in the fridge. Pro-tip: I buy evaporated milk in bulk at Costco to save money; it will last on my shelves for years.

Tools of the Trade

To make a Frappuccino at home, you also need a good blender to get the right consistency. But you don’t need to spend hundreds of dollars on a Vitamix. Just find a blender that has a relatively powerful motor. I got a steal on a Ninja blender at Costco for just $49!

  • Shop: Ninja Blender

Finally, you’ll need a way to make ice cubes from brewed coffee. I specifically bought a set of easy-release ice cube trays with a removable lid to make it easy to stack several trays of frozen coffee at once. You can freeze leftover brewed coffee–or take a shortcut and buy a jug of cold brew at the grocery store to freeze into coffee cubes.

  • Shop: Easy-release Ice Cube Trays

You’ll love this copycat version of a Frappuccino. And once you have a few tools and ingredients, you’ll be able to make yourself an afternoon pick-me-up whenever you want without even leaving home!

Watch Me Make a Copycat Frappucino

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A post shared by Kerry Sainato (@cookwithkerrydotcom)

Copycat Frappuccino Recipe
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Copycat Frappuccino Recipe

If a Frappuccino is your Starbucks drink of choice, you'll love this copycat recipe. With just a few key tools and ingredients, you'll never have to stand in a Starbucks line again–and you'll probably save money in the long run.
Course Breakfast, Dessert, Drinks
Cuisine American
Keyword Coffee, Copycat Recipe, Frozen Drinks
Prep Time 5 minutes
Freezer Time 6 hours
Servings 2

Equipment

  • Blender Use a blender with a powerful motor
  • Ice Cube Trays

Ingredients

  • 12 oz frozen coffee about 12 standard ice cubes
  • 3 oz brewed coffee cold or room temp
  • 3 oz evaporated milk
  • 3 tbsp brown sugar more or less depending on how sweet you like your Frappucino; see note
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract optional
  • 1 tbsp chocolate chips optional

Instructions

  • Add the frozen coffee cubes, brewed coffee, evaporated milk, brown sugar, vanilla, and almond extract (if using) to the blender pitcher. Place on the blender base and blend on high until the mixture is smooth about 45 seconds.
  • If using chocolate chips, add the chocolate chips and blend for another 10-15 seconds.
  • Pour into glasses. This recipe makes enough for 2 servings.

Notes

  • You can add more or less sugar based on how sweet you like your coffee drinks.
  • You can add your favorite sweetener here.  I like the brown sugar because it adds a little extra depth of caramel flavor, but regular sugar, agave, or maple syrup (yes!) would also be great here. Another option would be flavored syrups to add different flavor variants (hazelnut syrup would be amazing!)

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Category: Breakfast, Desserts, DrinksTag: Coffee, Copycat Recipe, Iced Coffee, Quick & Easy
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Hi! I’m Kerry, a life-long food and cooking enthusiast. I’m drawn to bold flavors, global ingredients, and recipes with a little twist. Welcome to my kitchen!

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Sean and I had to make the hard decision on Friday Sean and I had to make the hard decision on Friday to put Barley down. It's been a rough few days for us and the house feels *extremely* empty. But we know we were lucky to have this pup in our lives for over 14 years--our best guess is that he was about ~16 years old which is an extremely good run for any dog and we are grateful for the years with him. He was in very good shape up until the last few months and in the last four weeks he was quickly declining. He had many nicknames (as all dogs seem to): Barles, Mr.Jingles, Biffer, Stick Legs are a few. He was the absoulte perfect dog for us: food obsessed, good traveler, and happy camper. He barely barked (and when he did, it really freaked me out!) He was sweet to all. He rarely got into things, but once he sniffed out a wrapped box of Tasty Cakes I was gifting for Christmas, ripped it apart, and proceeded to hide all of the wrapped cakes under pillows all around the house. He was my constant companion when I was stuck in bed for over a month before my back surgery. Our hearts are broken but they will heal and we'll always be grateful for his friendship. RIP Barley.
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