You can make a super easy and delicious Starbucks copycat Frappuccino recipe at home, with just 5 minutes and a blender!
The best homemade Starbucks Frappuccino recipe
In almost no time, this popular frosted coffee drink can be all yours.
Thick, whipped, frosty and creamy, the classic energizing blended coffee beverage is one recipe you will be making over and over again.
Thousands of reviewers agree that this is absolutely the best homemade Frappuccino recipe they’ve tried. Plus, you get full control of how much sugar to add.
Even with no artificial flavors, no xanthan gum, and no preservatives, it really does taste just as good as the famous original, or possibly even better!
You may also like this Chocolate Mug Cake
Benefits of making your own
Another advantage to making your own frozen coffee drinks is the lower price.
One single venti Starbucks Frappuccino can cost as much as $5.95. While grande and tall drinks cost fifty cents to a dollar less, this can still add up pretty quickly if you order them every week.
Add a pump of syrup, and the price goes up even more.
Depending on the type of milk and sweetener you choose, this DIY Frappuccino can yield more than seven drinks for just about three dollars total.
So why not save money and skip the coffee shop version? Whip up your own healthy Frappuccinos at home, and you won’t even have to leave your pajamas!
Too cold for a Frappuccino? Make this Pumpkin Spice Latte
Watch the homemade Frappuccino recipe video, above
Healthy coffee Frappuccino recipe ingredients
To make the easy coffee recipe, you will need milk of choice, regular or decaf instant coffee, pure vanilla extract, sweetener of choice, and a pinch of salt.
There’s no brewed espresso and no heavy cream required. And the iced coffee drink can be dairy free, sugar free, gluten free, soy free, nut free, keto friendly, and vegan.
For a vegan Frappuccino, just choose a nondairy milk. Almond milk, soy milk, coconut milk, and oat milk are all great options.
Use your favorite all purpose sweetener. This includes granulated sweeteners like white or brown sugar or unrefined sweeteners like coconut sugar or date sugar. You may also use a liquid sweetener, such as honey, agave, or pure maple syrup.
If you prefer a keto Frappuccino with no sugar, opt for low carb offerings like xylitol, erythritol, allulose, or a monk fruit blend. Or add stevia extract to taste.
Be sure to buy pure vanilla extract, not imitation vanilla flavoring. This will make a big difference in your finished recipe.
Leftover coffee? Make Keto Chocolate Mousse
How to make a copycat Starbucks Frappuccino
Read through the recipe instructions, then gather all of your ingredients.
Whisk together the milk of choice, coffee granules, vanilla, sweetener, and salt.
Freeze the liquid mixture in a shallow container or ice cube tray.
This step can be done days or even weeks ahead of time, giving you an almost instant coffee drink any time a craving hits.
Once the coffee ice cubes are frozen, pop them out into a blender.
Let the blocks thaw just enough for your blender to handle. If you have a powerful high speed blender like a Vitamix or Blendtec, you may be able to skip the thawing step.
The recipe will also work with a cheaper blender or a food processor. There’s no fancy equipment needed to make your own Frappuccinos.
Blend everything together until it reaches a thick and slushy Frappuccino texture.
Taste, then add additional sweetener if needed. Do not add any ice, because it would dilute the deep coffee flavor.
Pour the frozen coffee frappe into a tall glass or two mason jars.
Top with whipped cream, ice cream, chocolate syrup, crushed graham crackers, or crumbled cookies if desired.
While the blender is out, make Coconut Ice Cream
Secret Menu Frappuccino Flavors
Salted Caramel Frappuccino: Increase the salt to a scant one eighth teaspoon. Add a spoonful of jarred caramel sauce or homemade Coconut Caramel to the base recipe. Or add a swirl on top after blending.
Mocha Frappuccino: Add three tablespoons of cocoa powder to the base recipe before blending. For a double chocolate Frappuccino, top with shaved chocolate.
Java Chip Frappuccino: Make the recipe below as written, blending in a tablespoon or two of regular size or mini chocolate chips or Sugar Free Chocolate Chips.
Vanilla Bean Frappuccino: This one is made with no coffee or caffeine. Make the recipe below and omit the instant coffee. Instead of the half teaspoon of pure vanilla extract, add one teaspoon of vanilla bean paste or the seeds from a vanilla bean.
Pumpkin Frappuccino: Blend in half a cup of pumpkin puree, a fourth teaspoon of cinnamon, an eighth teaspoon each of pumpkin pie spice and ground ginger, and an optional pinch of ground cloves. Top with Coconut Whipped Cream.
Peanut Butter Frappuccino: This one is easy. Simply blend in one or two tablespoons of peanut butter (or almond butter) into your coffee beverage.
The next secret menu flavor variations on my list to create include Oreo, white chocolate, chai tea, strawberry crème, mint or peppermint, matcha, butterbeer, chocolate hazelnut, toffee nut, birthday cake batter, and unicorn Frappuccinos.
Can you think of any other flavors I should try?
Serving suggestions for your coffee drink
One of the best things about the recipe is that you can serve it with breakfast instead of hot coffee, as part of a healthy afternoon snack, or as a delicious dessert.
The coffee Frappuccino copycat pairs perfectly with Healthy Banana Bread or a thick slice of Chocolate Banana Bread or this low carb Almond Flour Banana Bread.
If you are not a banana fan, the drinks are also great alongside other baked goods such as scones, blondies, brownies, donuts, cookies, or Applesauce Muffins.
Or turn it into a meal, serving with Vegan French Toast or heart healthy oatmeal for an energy rich breakfast or a grilled veggie wrap, sandwich, or Avocado Salad for lunch.
More easy copycat recipes
Vegan Chocolate Chip Cookies (Toll House copycat)
Chick-fil-A Healthy Peach Milkshake
Frappuccino Recipe
Ingredients
Instructions
- Whisk ingredients together. Freeze in shallow containers or an ice cube tray (I used this ice cube tray). Once frozen, pop the blocks out. Thaw until just soft enough for your blender to be able to handle it. Blend until desired slushiness is reached. Add extra sweetener if needed, but do not add ice, because it would dilute the flavor. Feel free to add cocoa, cinnamon, berries, chai, banana, or other flavors if you wish. (More flavor ideas are listed earlier in the post.) And don't forget to leave a review if you try it!View Nutrition Facts
Video
Notes
Popular Coffee Shop Recipes
I don’t really like coffee at all anymore, with the exception of coffee flavored desserts, like ice cream. I’m definitely not a Frappuccino fan, but I would give your healthy version a try for sure! I’d probably leave out the coffee and just call it a milkshake. 🙂
Luckily, I never got to slurp down a starbucks frap before I started eating better, but I did try their choco + PB smoothie. YUM.
I don’t even equate fraps and such with coffee though, more like milkshakes
However, this does look amazing!
I frequent Starbucks all the time, and to save money, I’ve adapted to just enjoy their regular coffee with soy milk and cinnamon. Not even Splenda which I know can’t be good for you. I figure it’s just like a cappuccino but without the foamed milk, which flattens out anyway and you get more air than anything on those high-priced drinks. My beau and I actually split a Tall … we ask for a second cup, and when you add the soymilk, it’s more than enough for both of us.
Just wish Starbucks would get some vegan pastries already!
My sister says the ones in Boston have vegan cookies! Definitely not in Dallas, though!
Figures Boston … small college town … Boston Vegan Association is there. Starbucks could be sure there’s a market for it there. Personally I think if they picked some good recipes it would be a good bet for Starbucks. I went on their message board (don’t know if it’s there anymore) and there were thousands of hits requesting vegan products.
I was thinking of sending their corporate office some samples with a persuasive pitch, but I’m not such an accomplished baker. CCK — an idea for you, eh? 🙂 You have this wonderful website as your credential.
P.S. FYI & off-topic — Michael Greger has this kick-ass new website: nutritionfacts.org. Check it out.
Sadly, the samples would probably never make it to the head people :(.
But seriously, some day things will change. Hey, they already are. Look at the fct that there are vegan frapps now!
Mmmm this looks good! Starbucks fraps are sickeningly sweet so this looks like a better alternative!
Because of the caffeine, I don’t drink coffee too often, but once in awhile I indulge in a steaming-hot mug of extra-dark brewed coffee. I like it bold and black, without any creamer or sweetener. The thing I like most about coffee is the SMELL. Good, fresh coffee always smells delicious. Like when you walk past a coffee shop and you can smell it. <33 Ahh, now I wish it smelled like that now…
Oh, and I love your homemade Frappachinos! So simple, yet so delicious. Beautiful snapshots, by the way. You know food photography is good when it makes you want to whip up whatever is in the picture or–even better–just grab it right from the photograph. 😉
Yes, I’ve had a few Frappachinos too, back when I wasn’t vegan. I remember I used to order the Java-Chip, and always get annoyed when the pieces got stuck in the straw. Those things are so amazingly unhealthy, though. Now I’m going to make one of these babies with cacao nibs, and it’s going to taste so much better. (-;
I’d take your version over Starbucks ANY ole’ day 🙂
Please, please, please open up your own bakery so I can come all the time! Hehe.
I love Fraps, but the sugar content is what turns me away from them every time! These look awesome!
I like “doctored” coffee drinks, but I can’t drink black coffee. I’ll make it with “soymilk” (tofu blended with desired amount of liquid), coconut milk, cocoa, sweetener, cinnamon, etc.
I can’t say I’ve ever had a starbucks frappaccino. There were none around where I was living until I was in college, and by then I’d gotten past the habit-forming stage, haha.
Totally unrelated, but question for you, Katie: How the crap do you get vegan cakes to hold together and not sink upon removing them from the oven without eggs? I’ve been trying to veganize my cake-makin’, and I can omit all animal products at this point except eggs/egg whites (though I hate discarding the yolk if I’m gonna use the white anyway; seems wasteful). My creations are just flat and dense or they sink like the Titanic in the middle without them =/ I also use bananas often to add moisture, and I read that bananas can hold air the same way egg whites do to give structure, but I’m hesitant to have to choke down another disappointing turn-out (I have limited access to my ingredients, so I can’t afford to NOT eat what I make). If you or anyone else has any tips/advice/miracles up your sleeve, I’d be much obliged.
Try Katie’s single lady cupcakes, they’re awesome. And then if you want to experiment more buy Vegan Cupcakes Take over the World. It’s a brilliant book with loads of ideas.
Elise x
Aww thanks, Elise! And I agree about VCTOTW. I love that book!
Also, if you’re omitting eggs, try adding egg replacer or at least baking powder/baking soda. I’m not a pro cook by any means, and each recipe is different… but baking powder makes things poof up.
Thanks for reminding me about the single lady cupcakes! If nothing else, I can make a regular-sized batch of batter and make multiple cupcakes out of it for experimentation’s sake, and then just taste and compare. That way I don’t have to make a big cake each time!
And egg replacer is nowhere to be found here in Japan O_o I do use baking powder, but the problem’s not that the stuff doesn’t “poof”; it’s that it doesn’t retain its structure. It always sinks or collapses and has the density of a brownie after cooling. Stuff I’ve read implies that short of any jarring motion breaking the air bubbles, a possible culprit is that it’s not fully baked? But I bake it the same length as my eggs-in versions and they turn out fine (~40 minutes). You guys have any experience with needing to bake vegan stuff for longer periods of time?
I honestly don’t often try to veganize non-vegan recipes. I’d much rather work from a recipe that is vegan already… or completely make one up ;).
I do look up vegan-to-begin-with recipes, but often the same thing happens, which leads me to wonder if its the fault of my “moven,” and not the recipe per se. A moven is a common appliance in Japan; a microwave with oven functionality. Since I can’t really adjust the temperature, I can’t be sure if it’s in line with the recommended baking temp the recipes state =/
Try this cookbook:
http://www.amazon.co.uk/Complete-Guide-Vegan-Food-Substitutions/dp/1592334415/ref=wl_it_dp_v?ie=UTF8&coliid=I2OIMANLTVIA46&colid=2QDSNV5OBREZ0
It has loads of ideas for substitutuins, and hopefully you’ll be able to get some of them in Japan 🙂
Wow, thanks! That book looks seriously useful. Upon searching for “homemade egg replacer,” though, I found a recipe that uses potato starch, tapioca flour, baking powder and soda, all of which I can get here, so Imma try that first and see if it works. I just hope it can create structure in baked goods the way egg (white) can X_x.
I may get that book anyway though! It looks like it has potential beyond simply vegan baking. Like for friends who might have dairy/seafood allergies.
Look up the depression era Crazy Cake. It uses no eggs or milk. It depends on the chemical reaction of vinegar and baking soda to make the cake rise. You can make it in several flavors but the traditional one is chocolate. It’s an old family favorite.
I havent really had coffee since I was 5.. yeah, I really liked it back then! But then I met my teacher, who smelled like old, sour coffee (yuck), and I decided to never drink it again!
Now, I like the flavor and smell of it, but I never drink it 😀 These looks great though! And I love when you healthify treats. Why not eat healthy when it tastes better??
I guess you could say I am a frappuccino virgin! I do drink a moderate amount of coffee, but have avoided the sweet, frothy concoctions due to all the added junk. My husband, however, loves them. We will be giving this one a try since it is so stinkin’ hot outside. Thanks Katie!
When I see people ordering frapps at Starbucks and then with the whipped cream and everything else I dont think they actually realize they are eating an ice cream sundae that is disguised in the form of a “coffee shake”.
I am not afraid of sugar and cook and use plenty of it (same with coffee!) but I know that frapps are basically dessert in a cup. I dont think the avg person realizes this though..they don’t think about it. I am headed for the airport where I know I will see this example played out about 17 times! Like you, nice for a treat, and I know that it’s loaded up with 50g’s of sugar 🙂
Or I can just make your delish version. And save money. Bonus! 🙂
I know most of the people are getting the real version when you see them, but keep in mind that they do offer lite fraps. I’m not super concerned about how much sugar I consume as long as what I eat is low in calories (not the best logic I know), but I’ll order a coffee lite frap and get the whipped cream and it still comes in under 200 calories. Still not very low, but it’s great for a splurge. So before you judge the frap-holders, consider that today may be a splurge day for them! 🙂
I love coffee, but I like it dark and unsweetened-just how I like my chocolate, too! I can’t imagine starting my day off with one of Starbuck’s sugary drinks…and there is no way I am spending that much money on it either!
These look sooo good!
I actually never liked the frappacinos i’ve had–to sweet!
hey katie i’m wondering if your nutritional stats are wrong? milk (any kind of milk) has natural sugars in it.
in 1 cup almond milk, there’s 7g sugar
in 1 cup skim milk, there is 12g sugar
in 1 cup oat milk, there is 4g sugar
etc
I use Silk unsweetened almondmilk, which has 0g of sugars.
I was always a bit confused about sugars v. carbs on labels. I feel like some manufacturers only list *added* sugars as “sugar”, and everything else (aside from fiber) is just listed next to “carbohydrates.” I could easily be mistaken on that though.
oh i’m jealous, we don’t have that here!
you are actually a genius. just saying!