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Starbucks Caramel Frappuccino CopyCat

  • Author: Eugenie
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 grande (16 fl oz) 1x


  • 1 cup large ice cubes
  • 2 shots espresso, cooled (or 1/3 cup strongly brewed coffee, cooled)
  • ½ cup milk, cold
  • 3 tablespoons caramel syrup/sauce (45ml)

To serve,

  • Whipped cream
  • Caramel sauce


  1. In a blender, add in 1 cup of large ice cubes and 2 shots of espresso. You can also use 1/3 cup of strongly brewed coffee. If you use Nespresso capsules like me, I recommend that you use capsules of mild intensity. Then ½ cup of cold milk, any milk as you want. And add in 3 tablespoons of caramel sauce/syrup.
  2. Pulse and blend. It should take about 30 seconds.
  3. For finishing touch, top with whipped cream and drizzle homemade caramel sauce/syrup.


A pinch of xanthan gum is optional. Xanthan gum is a byproduct of fermentation of glucose or sucrose. When it’s added into liquid, it will form the ‘gum’ which will thicken the drink. I use Xanthan gum quite frequently because it is also used in milkshake, ice cream, and gluten-free cooking for better texture.

When large ice cubes are used, there will be about 8 cubes for 1 grande cup (16oz).