Caramel Ribbon Crunch Frappuccino Copycat Recipe

Why You’ll Love This Recipe

• Deep, buttery caramel flavor—just like the coffee-shop favorite, but made at home.
• Layered ribbons, whipped cream crown, and a crackly toffee-sugar sprinkle for real crunch.
• Easy make-ahead components: caramel and crunch can be prepped days in advance.
• Customizable sweetness, dairy, and caffeine levels to fit your taste.

Grocery List

• Produce: None
• Dairy: Heavy cream, whole milk, unsalted butter
• Pantry: Granulated sugar, turbinado sugar (optional), vanilla extract, fine sea salt, light corn syrup (optional), powdered sugar, coffee or espresso, xanthan gum (optional)

Full Ingredients

Dark Caramel Sauce (concentrate)

• 3/4 cup (150 g) granulated sugar
• 2 tbsp (30 ml) water
• 1 tsp (5 ml) light corn syrup (optional, helps prevent crystallization)
• 1/3 cup (80 ml) heavy cream, warmed
• 1 tbsp (14 g) unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt

To turn part into Caramel Syrup

• 3 tbsp (45 ml) hot water (for thinning the sauce into a pourable syrup)

Buttery Toffee-Sugar Crunch

• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) water
• 1 tbsp (14 g) unsalted butter
• 1 tbsp (12 g) turbinado sugar, for sprinkling (optional)
• Pinch flaky sea salt

Vanilla Whipped Cream

• 1/3 cup (80 ml) cold heavy cream
• 1 tbsp (8 g) powdered sugar
• 1/4 tsp vanilla extract
• Pinch fine sea salt

Frappuccino Base (2 servings)

• 3/4 cup (180 ml) very strong brewed coffee, fully chilled (or 2 shots espresso + water to 3/4 cup)
• 1 cup (240 ml) whole milk (or 2% or barista-style oat milk)
• 3 cups (420 g) ice cubes
• 6 tbsp (90 ml) caramel syrup (from the thinned sauce)
• 1 1/2 tbsp (18 g) granulated sugar or simple syrup
• 1/4 tsp vanilla extract
• Pinch fine sea salt
• 1/8 tsp xanthan gum (optional, for silky, café-style body)

For Assembly

• Reserved thick dark caramel sauce (about 1/4 cup/60 ml) for glass swirl and drizzle
• Toffee-sugar crunch, crushed into small chips

Step-by-Step Instructions

Step 1: Brew and chill the coffee

Brew 3/4 cup (180 ml) very strong coffee or pull 2 shots of espresso and top up with cool water to 3/4 cup. Chill completely—10 minutes in the fridge or 5 minutes in an ice bath. Cold coffee keeps the blend thick and slushy.

Step 2: Make the dark caramel sauce

In a light-colored saucepan, combine sugar, water, and optional corn syrup. Cook over medium heat without stirring until the syrup turns deep amber, 8–10 minutes, or until a candy thermometer reads 355°F (179°C). Swirl gently if needed to color evenly. Off heat, carefully whisk in the warm cream (it will bubble vigorously), then whisk in butter, vanilla, and salt until smooth.

Step 3: Turn some into syrup and cool

Reserve 1/4 cup (60 ml) of the thick caramel sauce for drizzling. Stir 3 tbsp (45 ml) hot water into the remaining sauce to create a pourable caramel syrup. Let both cool to room temperature, 10–15 minutes.

Step 4: Make the toffee-sugar crunch

Line a baking sheet with parchment. In a small saucepan, combine sugar and water; cook over medium heat until the mixture reaches 300°F (149°C), about 6–7 minutes. Remove from heat, stir in butter and a pinch of flaky salt, and immediately pour in a thin layer onto the parchment. Sprinkle with turbinado sugar if using. Cool completely, then crack into small chips.

Step 5: Whip the vanilla cream

In a chilled bowl, whisk heavy cream, powdered sugar, vanilla, and a pinch of salt to soft peaks, 1–2 minutes by hand or 30 seconds with a hand mixer. Keep cold.

Step 6: Blend the Frappuccino base

Add to a blender: ice, milk, chilled coffee, 6 tbsp (90 ml) caramel syrup, granulated sugar, vanilla, a pinch of salt, and optional xanthan gum. Blend on high until thick and frosty, 25–35 seconds. For a thicker texture, add more ice; for a looser sip, add 1–2 tbsp milk.

Step 7: Layer, ribbon, and serve

Swirl the inside of two 16 oz glasses with the reserved thick caramel sauce. Spoon 1–2 tsp caramel syrup into the bottom of each glass for an extra ribbon. Fill each glass halfway with the blended base, add another teaspoon of syrup for a mid-cup ribbon, then top to the brim. Crown with whipped cream, drizzle generously with dark caramel, and finish with a shower of toffee-sugar crunch. Serve immediately.

Pro Tips

• Use a thermometer for accuracy: 355°F (179°C) for dark caramel; 300°F (149°C) for shatter-crisp toffee.
• Super-cold ingredients = thicker blend. Chill your coffee, glasses, and even the blender jar.
• No xanthan? Add 1–2 tsp instant pudding mix or a few ice cubes made from milk to improve body.
• Caramel seized? Warm gently over low heat and whisk in 1–2 tsp hot water until smooth.
• For stronger coffee flavor, freeze leftover coffee into ice cubes and swap in for some of the regular ice.

Variations

• Caramel Ribbon Cream (no coffee): Replace coffee with 3/4 cup milk. Add an extra 1 tbsp caramel syrup to the blender.
• Mocha Caramel: Add 1 1/2 tbsp Dutch-process cocoa powder or 2 tbsp chocolate syrup to the blender; top with chocolate shavings.
• Dairy-Free: Use barista-style oat milk, make coconut whipped cream, and use vegan butter in the toffee.

Storage & Make-Ahead

Caramel sauce keeps 2 weeks in the refrigerator in a sealed jar; warm gently to loosen. The thinned caramel syrup keeps 10 days refrigerated. Toffee-sugar crunch stays crisp 1 week in an airtight container at room temperature. Whipped cream is best fresh but can be stabilized by whisking in 1 tsp powdered milk; keep chilled up to 24 hours. The blended drink is best immediately; if needed, freeze leftovers up to 1 month and re-blend with a splash of milk.

Nutrition (per serving)

Approx. 520 calories; 22 g fat; 78 g carbohydrates; 6 g protein; 220 mg sodium; 120–150 mg caffeine (varies with coffee strength). Values are estimates and will vary with ingredients and portion sizes.