Copycat Starbucks Matcha Crème Frappuccino

Why You’ll Love This Recipe

• True ceremonial-style matcha flavor with café-level creaminess.
• Vanilla base (with a touch of xanthan) mimics that signature, silky Starbucks body.
• Fast and foolproof: ready in about 5 minutes once the base is made.
• Easy to customize for sweetness, dairy-free options, and matcha strength.

Grocery List

• Produce: Fresh mint (optional garnish)
• Dairy: Whole milk, heavy cream (or canned whipped cream)
• Pantry: Ceremonial-grade matcha powder, granulated sugar, vanilla extract, kosher salt, xanthan gum (or instant vanilla pudding mix as a thickener), ice

Full Ingredients

Vanilla Frappé Base (makes about 1 cup/240 ml; enough for 5 drinks)

• 2/3 cup (135 g) granulated sugar
• 2/3 cup (160 ml) hot water at about 180°F/82°C
• 1 tsp (5 ml) pure vanilla extract
• 1/8 tsp (0.3 g) xanthan gum (or 2 tsp instant vanilla pudding mix)
• Small pinch kosher salt

Matcha Crème Frappuccino (1 Grande, 16 fl oz)

• 3/4 cup (180 ml) very cold whole milk
• 3 tbsp (45 ml) Vanilla Frappé Base (above) or vanilla syrup
• 1 1/2 tsp (3 g) ceremonial-grade matcha, sifted
• 2 tbsp (30 ml) hot water at 175°F/80°C (for blooming matcha)
• 2 cups (280 g) ice cubes
• Pinch kosher salt
• Optional: 1/16 tsp (a scant pinch) xanthan gum if your syrup has no thickener

Topping

• 1/2 cup light, sweetened whipped cream (canned or homemade)
• Optional: a whisper of matcha for dusting

Step-by-Step Instructions

Step 1: Make the vanilla frappé base

In a heatproof jar, whisk sugar and 180°F hot water until completely dissolved, 30–60 seconds. Whisk in vanilla, xanthan gum, and a pinch of salt until smooth and slightly thickened (xanthan hydrates quickly). Cool to room temp, then refrigerate. This keeps 2 weeks in the fridge. You will use 3 tbsp per drink.

Step 2: Sift and bloom the matcha

Sift 1 1/2 tsp matcha into a small bowl to remove lumps. Add 2 tbsp water at 175°F and whisk briskly (a small whisk or matcha chasen works great) until you have a smooth, deep green slurry. This step unlocks vivid color and prevents specks in your frappé.

Step 3: Load the blender correctly

To a high-speed blender, add cold milk, 3 tbsp vanilla base, a pinch of salt, the matcha slurry, and the ice. If your syrup does not contain xanthan gum, add a scant pinch (1/16 tsp) directly to the blender to help achieve that velvety, café-style body.

Step 4: Blend until frosty-thick

Blend on high for 45–60 seconds, tamping if needed, until the texture is smooth and spoonable, with tiny ice crystals and no visible chunks. The ideal consistency mounds slightly when poured.

Step 5: Dial in sweetness and texture

Taste and adjust: add 1–2 tsp more base if you like it sweeter, or a splash of milk if it is too thick. Blend 5–10 seconds to incorporate. For a stronger matcha note, add another 1/4–1/2 tsp matcha and pulse briefly.

Step 6: Pour and finish

Pour into a chilled 16 oz glass. Top generously with whipped cream and, if desired, dust lightly with matcha. Serve immediately while icy-cold and creamy.

Pro Tips

• Keep everything cold: chill milk, glass, and even your blender jar for 10 minutes to slow melting.
• Use small or crushed ice for a smoother blend; 280 g closely matches a café-style texture.
• Bloom the matcha with hot (not boiling) water—about 175°F—to prevent bitterness and clumping.
• A tiny pinch of salt brightens sweetness and makes the vanilla pop without tasting salty.
• Xanthan gum is powerful—use only a scant pinch to avoid gooey texture.

Variations

• Dairy-free: Use 3/4 cup barista oat milk or vanilla soy milk; top with coconut whipped cream.
• Extra-vanilla: Split 1/4 vanilla bean, scrape the seeds into the base when you make it, and steep 10 minutes before chilling.
• Lightly sweet: Reduce base to 2 tbsp and add 1 tsp honey or maple to taste for a different sweetness profile.

Storage & Make-Ahead

The Vanilla Frappé Base can be made up to 2 weeks ahead and refrigerated in a sealed jar; shake before using. The blended frappuccino is best immediately and does not keep well—ice crystals melt and separate. If you must hold it, freeze for up to 30 minutes and reblend with a splash of milk. Leftovers freeze well in popsicle molds.

Nutrition (per serving)

Approximate for 1 Grande with whole milk, 3 tbsp base, and whipped cream: 320 calories; 14 g fat; 44 g carbs; 6 g protein; 40 g sugars; 90 mg sodium. Values will vary with milk choice and topping.