Starbucks Caramel Frappuccino CopyCat
Prep time
Total time
Serves: 1
  • 1 cup large ice cubes
  • 2 shots espresso, cooled (or ⅓ cup strongly brewed coffee, cooled)
  • ½ cup milk, cold
  • 1 tablespoon caramel sauce
  • 3 tablespoons caramel syrup (45ml)
  • Xanthan gum, optional
To serve,
  • Whipped cream
  • Caramel sauce
  • * When large ice cubes are used, there will be less than 10 cubes for each drink.
  1. In a blender, add in 1 cup of large ice cubes and 2 shots of espresso. You can also use ⅓ 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. Add in 1 tablespoon of caramel sauce. And add in 3 tablespoons of caramel syrup depending on your preference. Then add in just a pinch of xanthan gum, which is optional. Actually these days I use Xanthan gum quite frequently because it is also used in milkshake, ice cream, and gluten-free cooking for better texture.
  2. Pulse and blend. It should take about 30 seconds.
  3. For finishing touch, top with whipped cream and drizzle homemade caramel sauce.
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.
Recipe by Eugenie Kitchen at