Homemade Starbucks-Style Caramel Frappuccino Recipe

Why You’ll Love This Recipe

• Creamy-thick texture that sips like the coffee shop version, without a watery finish.
• Simple pantry ingredients and an optional DIY base that mimics the classic frappé body.
• Customizable sweetness, dairy, and caffeine levels.
• Ready in about 15 minutes with café-worthy presentation.

Grocery List

• Produce: None
• Dairy: Whole milk; heavy cream (if making whipped cream)
• Pantry: Coffee or espresso, granulated sugar, vanilla extract, xanthan gum (optional but recommended), caramel sauce, fine salt

Full Ingredients

Frappuccino Base Syrup (optional but recommended; makes about 3/4 cup)

• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) water
• 1/4 teaspoon xanthan gum
• 1 teaspoon pure vanilla extract
• Small pinch fine sea salt

For One Caramel Frappuccino (16-oz grande)

• 1/2 cup (120 ml) strong brewed coffee, well-chilled (or 2 shots espresso, cooled)
• 1/2 cup (120 ml) whole milk (sub 2%, oat, or almond)
• 1 1/2 cups (210 g) ice cubes
• 2 tablespoons (30 ml) caramel sauce, plus more for garnish
• 1 tablespoon Frappuccino Base Syrup (above), or 1 tablespoon simple syrup + 1/8 teaspoon xanthan gum
• Small pinch fine salt (optional, enhances caramel)

Topping

• About 1/2 cup lightly sweetened whipped cream
• 1 tablespoon (15 ml) caramel sauce for the ribbon on top

Step-by-Step Instructions

Step 1: Brew strong coffee and chill

Brew 1/2 cup of very strong coffee (or pull 2 shots of espresso). To mimic coffee-shop intensity, aim for a bold brew (e.g., 1 1/2–2 tablespoons grounds per 1/2 cup water). Chill in the refrigerator or place in the freezer for about 10 minutes until cold. Cold coffee prevents the drink from thinning too quickly.

Step 2: Make the frappuccino base syrup

In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Heat over medium, stirring, just until the sugar dissolves and the syrup is clear, about 1 minute at a bare simmer. Remove from heat. Sprinkle 1/4 teaspoon xanthan gum over the warm syrup and immediately blend with an immersion blender (or whisk vigorously) for 20–30 seconds until smooth and slightly thickened. Stir in 1 teaspoon vanilla and a pinch of salt. Cool completely. This yields about 3/4 cup; refrigerate up to 1 week.

Step 3: Prep your glass and blender

Drizzle 1–2 teaspoons caramel sauce inside a tall 16-oz glass, letting it ribbon down the sides. Add the chilled coffee, milk, 1 tablespoon base syrup, and 2 tablespoons caramel sauce to the blender. Add a small pinch of salt (optional, but it heightens caramel flavor).

Step 4: Add ice and blend to thick, sippable perfection

Add 1 1/2 cups (210 g) ice to the blender. Blend on high for 20–30 seconds, using a tamper if your blender has one. You’re aiming for a thick, spoonable-but-sippable texture with tiny ice crystals and no large chunks. If it seems too loose, blend in 1/4 cup more ice. If it’s too thick to pour, add 1–2 tablespoons extra milk and pulse.

Step 5: Taste and adjust the sweetness

Taste the mixture. For a sweeter drink, blend in 1–2 teaspoons more base syrup or a little extra caramel. For stronger coffee flavor, add a tablespoon of chilled coffee and pulse briefly. Avoid over-blending, which can warm and thin the drink.

Step 6: Finish with whipped cream and a caramel ribbon

Pour the frappuccino into the prepared glass. Crown generously with whipped cream (about 1/2 cup), then drizzle 1 tablespoon caramel sauce in a slow, even spiral to create that signature ribbon. Serve immediately with a wide straw.

Pro Tips

• Use coffee ice cubes: Freeze leftover coffee in an ice tray and use some in place of regular ice for bolder flavor and less dilution.
• Layer liquids first: In the blender, liquids go in before ice for faster, smoother blending.
• Do not over-blend: 20–30 seconds is usually enough; blending longer melts ice and thins the drink.
• Chill everything: Cold coffee, cold milk, and a chilled glass keep the texture thick longer.
• Base syrup pays off: A small amount of xanthan in the base gives that authentic, creamy body without gumminess.

Variations

• Salted Caramel: Use salted caramel sauce and add a slightly bigger pinch of flaky salt to the blender.
• Mocha Caramel: Add 1 tablespoon unsweetened cocoa powder or 2 tablespoons chocolate syrup to the blender.
• Lighter Version: Use 2% milk, cut caramel in the blend to 1 tablespoon, and top with less whipped cream.

Storage & Make-Ahead

The blended drink is best enjoyed immediately. You can make the Frappuccino Base Syrup up to 1 week ahead and keep it refrigerated in a sealed jar. Brew and chill coffee up to 3 days in advance. For quick assembly, pre-scoop 1 1/2 cups ice into a freezer bag and keep your glass chilled.

Nutrition (per serving)

Approx. 410 calories; 14 g fat; 66 g carbohydrates; 5 g protein; 115 mg sodium; about 90 mg caffeine (varies with coffee strength and brand). These values are estimates based on whole milk, 3 tablespoons total caramel, 1 tablespoon base syrup, and whipped cream.