Tuesday, July 21, 2020

Copycat Starbuck's Frappuccino Recipe (with options for Caramel, Mocha, and Javachip flavors)




I know I have been teasing you on social media for weeks with this perfect frappuccino recipe (or frappe or blended coffee... whatever you want to call it). Well, I can assure you it was worth the wait because these things are PERFECTION. I bought a real Starbuck's frappuccino the other day, just to compare, and I was shocked to find that my recipe is actually even better.





I really think the trick to the creamy, smooth texture is the fact that these are sweetened and thickened with sweetened condensed milk. Most recipes will call for simple syrup or just plain sugar. That wasn't cutting it for me. Suddenly I had the groundbreaking idea to sweeten them with sweetened condensed milk. It made a huge difference.




I prefer caramel frappes myself, so I usually go out of my way to make homemade salted caramel sauce. Samuel prefers mocha, so he gets Hershey chocolate syrup in his. Sorry, honey!

I also often make them without chocolate or caramel sauce for a "plain" frappuccino. Still amazing.




I was trying to give you some Starbuck's vibes in these photos with the green straws. Did it work? I actually hate drinking out of paper straws because they get all soggy, so I hope you appreciate it.

I also ordered these glasses from Amazon (here actually) specifically to photograph these.

We had Samuel's brother over the other day and he said, "So what happened to these glasses?"

"I don't know," Samuel said, "I just opened the cupboard one day and these deformed, lumpy glasses were in there."

"I just needed something with a little texture for my frappuccino photos, okay?!"






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Copycat Starbuck's Frappuccino Recipe
Makes one serving

For the Coffee:
6 tablespoons ground coffee (I use Starbucks Pike's Place)
12 oz. (1 1/2 cups) water

For the Frappucino:
1/4 cup very strong coffee (see instructions below)
1/4 cup milk (I use whole milk)
2 tablespoons sweetened condensed milk 
1 tablespoon caramel or chocolate sauce (see my recipe for caramel sauce below)
1 cup crushed ice
Whipped Cream and additional caramel or chocolate sauce for topping (optional)

For the Caramel Sauce:
1 cup white sugar
1/4 cup light corn syrup
6 tablespoons salted butter
2/3 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt


1. Brew Coffee:
It is best to use a french press. If you have time, simply combine 12 oz. lukewarm water and 6 tablespoons in your french press and stir. Store covered in the refrigerator overnight and press down in the morning. Store the coffee in a jar in the refrigerator.
I never have the patience for cold brew, so I make it with hot water. Bring your water to boiling, pour over the coffee grounds and let sit at least 5 minutes, then press down and store in a jar in the refrigerator.
You can brew the coffee any way you like, but try to make sure it's chilled when you're ready to make your frappuccinos. You can use hot coffee. I have. If you have patience and time though, chill it.
This coffee will make enough for about 5 frappuccinos (considering that some of the liquid will be absorbed into the grounds) and you can keep it stored in the refrigerator for a week or two. If you want to make enough for only one frappuccino, use about 1/3 cup water to 1 tablespoon coffee.

2. Make Salted Caramel Sauce:
Combine the sugar and syrup in a saucepan. Cook on medium heat, stirring occasionally. It will turn into liquid and then turn honey colored. Once it is a deep caramel color, remove from the heat and add the butter and stir until the butter is melted (it will bubble and splutter when you do this). Add the cream and stir until it's all combined.  Add the salt and vanilla. Bring it back to the heat and stir until it is all smooth. Be careful if you taste it, it is hot! Can be stored in the refrigerator. If it gets too thick to pour, just warm it up again.

3. Make Frappuccino:
 Blend the coffee, milk, sweetened condensed milk, and chocolate or caramel sauce in the blender. Add the crushed ice (you can use cubed of course if you don't have crushed). If you need it to be thicker, add only a tiny bit more ice at a time until desired consistency is reached. It is best to err on the side of too little ice because if you add too much it will become like a snow cone and you won't be able to drink it with a straw. Top with whipped cream and more sauce if desired.

Notes:

-To make a javachip frappuccino, add 1 tablespoon of chocolate chips in with the ice and use chocolate sauce instead of caramel. Blend well to make sure the chocolate chips get chopped up well.

-I also like making a "plain" frappuccino by just leaving out the chocolate or caramel sauce.

-This recipe is easily doubled. I can fit about 4 servings in my blender at a time.