Make a Starbucks Frappuccino for $0.32

I wanted one. Badly. The intoxicating sip of caffeine and the sweet taste of sugar, all blended together into a mixture of iced creamy goodness and designed to melt in your mouth. Yep, there’s nothing quite like the seductive taste of a Starbucks Frappuccino on a hot summer’s day.

With my resolve kicked to the curb in favor of a self-indulgent caffeine hit, I walked into the nearest Starbucks with my wallet in hand. It had been years since I’d ordered a Frapp, so I was fairly shocked by the variety of flavors available, but I was mostly appalled by the price — $3.45 (plus tax) for a tasty Tall! WTF? (Yeah, what the Frapp?)

frappuccino recipe
Take a guess: One is real. The other is cheaper, but just as tasty.

Now I’m not a complete cheapo (cough) and I do enjoy an indulgent treat every now and then, but shelling out nearly $4 for a chilled coffee beverage seemed a bit steep. What’s in a classic Starbucks Frappuccino anyways? Coffee, milk, ice, and sugar? For $4? How’s that for a brain freeze?

starbucks recipes frappuccino

The Starbucks barista must have been used to caffeine-starved customers with mouths agape, ’cause she stood there patiently waiting for me to order. But the only words that dropped outta my gap formed this question: What ingredient keeps the Frapp from separating?

“Oh, that’s just a little xanthan gum — it’s a food thickener, and it keeps blended drinks mixed,” she said.

So I bit my frugal tongue, ordered a classic Tall Frappuccino for $3.86 (including tax), and went home to replicate this costly drug for dimes a drink.

Frapp Price Attack: You’re saving around 92%

Talk about a steep latte factor — a copycat classic coffee Starbucks Frappuccino (using my recipe) can save you 91.7% on a 12 oz (354 mL) Tall sized beverage. Can you really see the difference?

frappuccino recipe

Here’s the caffeinated cost breakdown for each ingredient scaled to a Starbucks Tall.

starbucks frappuccino cost

Bottom Line: Make your own copycat Frappuccino at home and save $3.54 — that’s nearly 92% — on a Tall.

But here’s the thing — my tasty recipe yields around 2.5 cups of frappy goodness. Since I got a little cranked on caffeine for this experiment, I did the mathy math for the total cost of my recipe too.

starbucks frappuccino recipe

Bottom Line: Share a little chilled coffee goodness with a friend (or pour yourself a second serving) for just $0.53 per recipe.

But what about my Mocha Soy Venti? I only did the math on a Tall classic Frappuccino. Calculating the cost of coffee grams per cup, sugar weight, milk measurements, and xanthan gum nearly killed me. Feel free to measure the cost of a homemade Mocha Frapp on your own dime — I’m almost certain you’ll save a lot of moolah!

Homemade Frappuccino Recipe

Make a copycat Starbucks Frappuccino for a fraction of the cost in three easy steps.

STEP ONE: Gather your ingredients.

make a frappuccino

Frappuccino ingredients: makes 2.5 cups (590 mL)

  • 1 cup double-strength Starbucks coffee OR 3/4 cup fresh espresso (cold)
  • 3/4 cup milk (low fat, 2%, whole or whatever)
  • 3 tablespoons granulated sugar (or to taste)
  • 2 cups ice
  • Secret ingredient: Pinch of xanthan gum OR 1 teaspoon dry pectin (keeps Frapp from separating)

starbucks coffee

Since I don’t own an espresso machine, I went to Costco and bought a bag of Starbucks Pike Place roast to best mimic the Frappuccino recipe. Brewed strongly, I think these beans did the trick.

STEP TWO: Toss your Frapptastic ingredients into a mixer and blend. Some of my friends swear by the Magic Bullet blender, but I’ve been happy with my simple Cuisinart for years.

frappuccino recipe ingredients

Depending on the strength of your blender, it may take a few stirs to get the ice moving.

starbucks recipes

STEP THREE: Pour Frapp in a cup. Use an authentic Starbucks cup to fool your friends. Sneaky, I know.

starbucks recipes
Warning: Photographing a Frappuccino for hours may cause coffee separation. Grumble.

Admire your handy work. Add toppings at the will of your waistline. Oh it’s summer so friggits — full whip with chocolate syrup, please!

starbucks frappuccino

Your Thoughts: What’s in your homemade Frappuccino coffee drink? Are the savings worth it?

Your two cents:

  1. Kristi June 16th, 2011

    Thanks for sharing!! Just wondering where one would find xanthan gum?

  2. Kerry June 16th, 2011

    @Kristi I found xanthan gum in my local natural food store. It’s also available through online retailers like Amazon (Xanthan Gum) for a frugal price.

  3. Canadian Couch Potato June 16th, 2011

    Mmmm, I am definitely trying this at some point this summer. I like to keep a stock of xanthan gum in the house anyway.

  4. Julia June 16th, 2011

    I don’t remember now where I read this simple trick that I now use religiously (maybe here?? or FlyLady?), but because so little espresso is used, the rest of the pot can go to waste… So, I brew a big pot of super-strong coffee, then pour it into ice cube trays. Once frozen, I can take out just about 4 cubes, then blend them with some milk, soy milk, almond milk, flavored creamer, or whatever else you want in your frap. Helps cut down on separation and keeps me from drinking coffee flavored water from the melted ice cubes at the bottom of my cup, since the ice cubes themselves are full-strength coffee.

  5. Darlene Tait June 16th, 2011

    Can’t wait to try this but will use stevia in place of sugar which I’m trying to minimize …. another great post… muchos gracias from Mexico!!

  6. Jessica Kewley June 16th, 2011

    Thanks for sharing this recipe, I love Starbucks but the closest one to me is 2hrs away,now whenever i get a craving i can make one myself( the girls at our next book club are going to be supper happy) and it’s even cheaper then Timmies :)

  7. Kelly June 16th, 2011

    I’m not a Frapp fan myself but this is great info. I’ve been very tempted to work there for a few weeks to learn all the tricks of their trade. I’m totally addicted to Starbucks!

  8. jenn June 16th, 2011

    I make mine in my Magic Bullet, too, which I love, but cheat a bit more and I can’t tell the difference. Instead of brewing coffee, I just use a couple teaspoons of instant! I know, might not be the same, but I honestly can’t tell the difference and I am pretty picky. I also use sweetner instead of sugar for a low cal version (you could use stevia) and I like to add a bit of cocoa powder and a drop of mint extract for mocha mint flavor without the flavor syrup calories – yum! You can also get SF syrups at restaurant supply stores, which work well.

  9. Ymina June 16th, 2011

    Sounds tasty, (despite the Starbucks coffee, I prefer Tony’s or Cafe Lladro) I’ll go get some xanthan gum today and give it a try!

  10. Denise June 16th, 2011

    I love Starbucks frapps, but I prefer the lite versions.
    What do you use for flavoring your drinks besides syrups? (mocha, caramel, etc.) I’ve had a problem with too strong of a coffee flavor or it being too sweet. I’m definitely going to try the xanthan gum! Thanks.

  11. Ian B June 16th, 2011

    Xanthan gum is also great for making that nice smooth salad dressing that won’t separate – for 1 cup of dressing, use about 1/8 teaspoon. Make sure you add and shake before adding the oil, though, otherwise the xanthan gum tends to clump.

  12. Pam N June 16th, 2011

    Can you figure out how they made White Chocolate Mochas?

  13. Mike June 16th, 2011

    Increases the cost but you could also use the sleeves of instant Italian Starbucks coffee for guaranteed great coffee taste.

  14. CB June 16th, 2011

    When the first frappe came out, I was addicted. A friend told me that her SB manager friend loved this basically ice drink for the huge profit it brought. That offended me, but the weight gain even more. I experimented with less sugar (and it might be the even worse HFCS), but couldn’t figure out the thickener.

    Remember that the sugar you don’t use immediately, after exercising, for example, is stored as fat. Watch Dr. Lustig of UCSF’s video on sugar as poison (You-Tube). One can definitely wean oneself from the excess sugar of Starbuck’s and processed foods. Pepsi and Coke could make more profit with less added HFCS. Bodies woukd be less profitable to the medical- pharma industrial complex but slimmer and more energetic.

  15. John Simmons June 17th, 2011

    I nearly get frappes for free. Work circumstances occasionally force to stop at Starbucks to keep from falling asleep on the road. I get the cheapest drink – which is like an espresso or regular coffee. I use a Starbucks card to buy them, and after every X number of points they send me a post card in the mail for a free drink. I then get the most souped-up huge Frappe with ad-shots and all of the trimmings that I can think of!

  16. Joni June 17th, 2011

    I use hazelnut creamer in my coffee anyway so I just pour mine in a glass of ice and I have a latte on ice. For pennies. The cost of a vente buys a pound of coffee. So I pass on it.

  17. Kate June 17th, 2011

    You can also make one using their VIA iced coffee packets. It is already sweetened – just add ice and milk (or ice cream for a real treat) and viola!

  18. Reinita June 17th, 2011

    I have been making these with out the certo or xantham for ages so will add it in. I buy Torani suguar free syrup at a wholesaler near me (half price of retail)and add any flavor of that to my coffee hot or cold to save on the calories and I get a LOT of cups out of one bottle

  19. Kmomma June 17th, 2011

    i used to work at Starbucks, it’s no secret they will basically tell u what is in each drink…and u can buy any of the syrups from them *except white chocolate mocha and pumpkin spice*(check Ebay tho) they put 3 pumps in a tall 4 pumps in a grande and 5 in a Vente. if its an iced drink they put 6 in a vente(it’s 24 oz.) Their iced coffee is just double brewed(half the water) to stop your frap from being gritty with sugar make a simple syrup AKA:classic starbucks syrup by boiling water and adding sugar to it until it is saturated bam…ps 1″pump” equals 2 tsp. Happy Frapping

  20. alexis June 17th, 2011

    Thank you! I can’t wait to try it.

    I do have 1 gripe, YOUR Costco has Pike Place?? Mine doesn’t! Just regular Sbux beans. I’m so jealous.

  21. Shane June 17th, 2011

    I have always thought about home-making a Frappucino since me and my teens love them as a cool summer treat, but my wallet tends to disagree on a regular basis! Now I can surprise them with the home made version, and I was super excited to see the tips about usng the coffee as Ice cubes – how clever and frugal!

    Thanks ladies!

  22. Erin D June 17th, 2011

    Muwahahaaaa, friggits.

    Looks yummy and love the cost comparison!

  23. Sass June 17th, 2011

    Thanks for the recipe!

    I’ll be trying Equal in place of sugar. If you want real sugar in your drink, though, I recommend using superfine sugar (it’s sold right next to regular sugar). It’s milled to much smaller particles than regular sugar and is a staple for making icings and fudge so that you don’t get that gritty feel.

  24. Made With Pink June 17th, 2011

    Wow! You’re seriously amazing! Ever since I moved, I’m not that close to a Starbucks anymore, so I never get to have a Frap. I’m so making this! Thanks very much!

  25. Tracey June 17th, 2011

    Just don’t go into sticker shock when you see the price of a bag of Xanthan gum! It’s spendy but a little bit is all you need and a bag will last quite awhile.

  26. woof woof June 17th, 2011

    If you want a good espresso get the little kettle style maker used for making cuban coffee. My wife is from florida and really missed cuban coffee living in texas until we went to a cuban cafe one afternoon. She instantly was reminded of home and the potent great tasting drink from back home. One of my good friends happens to be cuban (little did I know until they talked about florida together and her love of cuban cuisine). For her bday he picked her up a stovetop espresso maker and a bag of cuban espresso. Its cheaper than coffee in the end and I found out it cost less than a normal coffee maker sold at walmart.

  27. southernkygurl June 18th, 2011

    I like the carmel frap, and I use Folgers columbian coffee, offeeMate (or coffeehouse) Carmel Macchiato *skinny*{no need for sugar or milk} with ice cubes, and blend. Cuts calories GREATLY! I haven’t had a $4 coffee beverage in quite a while and I think it tastes just as good.

  28. Jillian June 18th, 2011

    Sounds awesome! What would my co-workers think if I walked in with a Starbucks cup since the nearest one is 45 min away?! lol Seriously…I’ve been making frappes and smoothies at home for a while and I love them! I’ve found all kinds of interesting ways to get the same results with fewer calories and more protein. Thanks for sharing this version!

  29. Julie June 18th, 2011

    Waaaah! I can’t subscribe to your blog via email :(! When I enter my name and adress, it gives me an error message… Can you do it manually? I also would love to get your free ebook. I love to read about frugal living. And I love you blog, so I would like to recieve the newsletter. Thanks :)

  30. Serena June 18th, 2011

    Thank you sooooo much 4 this recipe along with wonderful images! I love saving money and this will definitly help!

  31. Sarah June 21st, 2011

    I tried this at home – the pectin does not work as well as xanthan gum, and for my taste, it was a little too liquidy. Just need to fiddle with my coffee-to-ice ratio as my ice cube trays make huge cubes which are hard to measure accurately.
    But since the closest Starbucks is 2 hours away, I will take it!
    I think I will also try jenn’s idea of instant coffee, seeing how our Saeco espresso machine is in the shop for repairs.

  32. Kerry June 21st, 2011

    @Sarah I prefer the xanthan gum version too. And you’re right — measuring two cups of ice can be a challenge. I use a liquid measuring cup for best results.

  33. Tracey June 21st, 2011

    Also, if you have the room you can buy the ice from the store. It’s soft ice–versus the hard ice from your freezer. It’s easier to blend and blends finer than the hard ice. You’ll get a more accurate drink with soft ice in any drink that requires blended ice.

  34. McCoy June 21st, 2011

    We tried this tonight and it was perfect, never would have guessed xanthan gum! thank you!

  35. Max June 23rd, 2011

    I love frappachinos but my wallet doesn’t, now that i know you can save 92% on the same drink I will be having them more often! Thank you!

  36. Lynn June 24th, 2011

    Thanks for sharing!
    I also use the frozen left over coffee tip that I found online (maybe mrsjanuary????)I find using the frozen coffee instead of ice helps stop the separation…but then again they are so yummy my hubby & teenage son drink them up so fast they don’t have time to separate! My son gets really creative with his toppings & additions….caramel, moccha, mint or vanilla essence!!!

  37. terri June 24th, 2011

    How do you make it into a mocha—just add cocoa or do you need a special syrup?

  38. Kerry June 24th, 2011

    @Terri I would just add chocolate syrup. A few readers have recommended either Hershey’s syrup or hot chocolate mix to taste.

  39. Winnie June 24th, 2011

    I used pectin as it was all I had on hand. I also made it with normal coffee as I didn’t have any starbucks beans, I brewed it at double strength and otherwise followed the recipe. Mine was pretty horrible, but I managed to fix it. The coffee taste was way to bitter so added twice as much suger and then added some liquid chocolate as well (the kind used to make chocolate milk), and then it was perfect:)

  40. Kerry June 24th, 2011

    @Winnie I think xantham gum works best in this recipe. Happy to hear you found a way to fix the taste. ;)

  41. Linda Ellen June 24th, 2011

    Wow, thank you so much for sharing! I’d better put xantham gum on my shopping list. =)

  42. christel June 24th, 2011

    If you have a tassimo or keurig machine you can make one pod of espresso at a time. No waste, but it does increase the cost a little bit.

  43. Harriet June 25th, 2011

    I knew there was a thickener – never occured to me you could actually buy it. We’re going to try it. I have this recipe bookmarked!

    That said, I don’t mind paying for a fancy coffee if I’m going to spend two hours working, and using free wireless ;)

  44. CJ June 25th, 2011

    I like your article–light and witty. Thanks for the tips.

  45. Maxx June 25th, 2011

    I’d prefer a sweetener. Superose is a good one, making the drink a little less carb-iffic

  46. Ruth June 25th, 2011

    You’ve done it again! What a fabulous idea! Thank you so
    much for this one. Regular Starbucks visits can make for a quick trip to the poor house. But now, thanks to you, girlfriend, all of us caffeine addicts can enjoy our favorite premium-grade cooler at a price that leaves us some money to spend on dinner. You’re the best!

  47. Marilou June 25th, 2011

    Oh, how nice to know about the secret Xanthan ingredient! And 0,32$… amazing! Thanks alot, and do try cold-brewed coffee for these summer drinks. It’s easy to make and the taste is really wonderful.

  48. Mike June 26th, 2011

    Hi Kerry,

    I too found the cost of Frapps a deal killer after one per day for a whole week. So I went the way of diy years ago.
    I used a tablespoon or two of General Foods instant coffee from a can with cold milk with some ice, then blend till smooth. Add chocolate syrup if you want a mocha taste.

    At times when I am pressed for time I would make a cold iced coffee instead so I do not what to wash a blender. I use any instant coffee (1 tablespoon or more) and sugar in a coffee mug. To which I add hot water (about a couple tablespoons) to melt the dry ingredients.
    Then I add cold milk and ice. Tastes like the real thing for pennies a drink.

    If you still pressed for time you could prep the syrup in a larger quanity and put it in to a squeeze bottle in the fridge. It will be ready for the days you are really busy and have hit the road like road warrior.

  49. anna June 26th, 2011

    Not a big fan of the frap but love the cost saving suggestion…and thanks to Julia for the ice cube tip! I always feel bad dumping a pot – plus it saves some time too!

  50. Allie June 27th, 2011

    I’m inspired to make one right now. Minus the xanthan gum since I don’t have that at home.

  51. Joe June 30th, 2011

    You coffee drinkers crack me up. What a waste. Sure it’s tasty, but it craps out your brain and nervous system.

  52. Gina July 2nd, 2011

    I used to make the strawberries & creme frapps for the fam and they loved them. I don’t remember why I stopped. Same idea, just use frozen strawberries with the syrup.

  53. Patricia July 11th, 2011

    This may have been answered above, but I found xanthan gum in the natural foods section of my grocery store (Kroger). Bob’s Red Mill is the brand.

  54. Jeff Carroll July 11th, 2011

    If you wish to go the extremely lazy route, then mix 1t of Medaglia D’ Oro instant espresso with one cup of Silk light chocolate soy milk (or to taste). It’s surprisingly close for the minimal effort.

  55. Mike July 11th, 2011

    3 tablespoons of sugar???? YIKES!!!!

  56. Mary July 11th, 2011

    Great idea, it is cheaper and for me, it’s the only way to get a Starbucks coffee. In fact, I doubt there are any S. coffeehouses here in Italy :(

  57. kpmomma July 11th, 2011

    Thank you, thank you, thank you!!! My husband lost his job a few months ago so the “froofy” coffee drinks we love are now out of our budget. Wait until I surprise hubby with one of these!!! Too bad it’s not April Fool’s. A great joke would be to have a friend get me a couple of their cups and then make him think I bought them. Tee-hee… Heck, maybe I’ll do it anyway. ;)

  58. scott July 11th, 2011

    If you want to use espresso without the insane cost of an espresso machine try an Aeropress. Its about $30 on Amazon and is perfect for making espresso drinks like lattes and frappes on the cheap. It makes a great cup of coffee too.

  59. Michele July 11th, 2011

    For the people who said they had trouble measuring ice. I used a measuring cup to pour one cup of water into the tray to see how many ice cubes it would make. Now when i need a cup of ice, I can just pop out the number of cubes I need.

  60. Ed July 11th, 2011

    Sounds great… Will try tonight… another thing I want to know is how to replicate the Americano… I know I know… it’s only espresso and hot water, but I don’t have an espresso machine, and the ones I can afford don’t have good reputations… Any ideas?

  61. Ann July 11th, 2011

    I like the green tea frapp. I bought some of matcha at teavana but haven’t experimented yet to make a frapp. Matcha is fairly expensive too! Anyone know the key ingredients for this frapp?

  62. Anthony July 11th, 2011

    My mom had actually started researching this stuff recently because she LOVES the Starbucks Green Tea Frap with Soy milk and protein powder.

    The major difference between this and the one mentioned above is the base. Problem with this method as opposed to the Green Tea is that it doesn’t have a coffee base but rather a cream one. Also, there are certain syrups involved – I believe what is called the “Starbucks Classic Syrup” is used.

    The same cream base applies to Strawberries and Cream or the Double Chocolate Chip Frap with varying ingredients. It’d be interesting to see directions like the one above for those fraps.

  63. Former Barista July 11th, 2011

    I worked for Starbucks for 3 years, and only quit to have my now 7-month-old daughter.

    Great job on the imitation! I do want to tell you though, that there is NO espresso in the original frappuccino. You were right in using brewed coffee! We used a coffee base that is basically room temperature double-strength brewed coffee. It is made from an instant mix, so for those wanting to use instant coffee, go ahead! Espresso is a key ingredient in lattes and cappuccinos, but is only put in frappuccinos if a customer requests an added shot.

    If you truly want the “authentic” mocha frappuccino, you can buy Starbucks mocha powder at any Starbucks. You can also buy coffee beans there (they will grind them for you for free). But I use grocery store cocoa powder. :-)

    Pam, to make a white chocolate mocha (or white mocha frappuccino) you will first have to make a white chocolate sauce. Melt white chocolate in a double burner and add milk until it’s about as thick as gravy. Cool, then add this to your drinks “to taste”.

    CB, Starbucks never uses High Fructose Corn Syrup in anything. They used to several years ago, but it has slowly been removed from all of their ingredients.

    Ann, the green tea frappuccino is made of Classic syrup (the sugar water concoction someone mentioned earlier), Starbucks matcha (which is also sweetened. You might have to add more sugar if the kind you got is unsweetened), xanthan gum (also in the liquid form), milk and ice.

    I hope this helps everyone in their frappuccino making!

  64. LibertyAnn July 11th, 2011

    If you ‘cold brew’ your coffee it will not have a bitter or acidic taste to it! It will work just as well as espresso too, you can make it good and rich. Get a pound of beans and coarse grind them, put a gallon of water in a big bowl, add the ground beans and mix, let it sit overnight and strain the grounds-yeah, it’s a bit of work but it’s cheap and the result is fabulous. And you have nearly a gallon of coffee waiting to be made into frappes! :-)

  65. Alison July 11th, 2011

    At last a use for my Magic Bullet that I can get enthusiastic over! I’m going to attempt to replicate a lite Mocha frap. Maybe with a squirt of one of those new non-dairy Caramel creamers.

  66. Corrina July 11th, 2011

    I had a moment this year when I (with trepidation) decided to add up my near-daily Starbucks habit. I don’t drink coffee but LOVE their chai lattes! I calculated that I spent over $100/month at Starbucks every month, which was…$1,200 a year??? Over the course of ten years…Holy cow. It took me about six months to actually break the habit, and what helped me do it was my own frozen chai frappacino concoction made in my blender at home. I put in a lot of extra ice but it still melted and separated a bit, so thanks for the tip on holding it all together! Now i’m guilt-free and richer!

  67. Geckomayhem July 11th, 2011

    Hopefully I can order that xanthan gum online because I am itching to try this (but my wife owns the credit card – oh no!). Americans take so many things for granted when a lot of people in the world don’t have access to all this fancy schmancy stuff that people talk about on recipe websites. :(

  68. 90210 Farmgirl July 11th, 2011

    I love how you did some cagey reconn at your local S-bux. You forgot to mention that you are also helping to save our planet from being swallowed up by an angry ocean of plastic cups and straws! I invested in some Copco reusable cups that look just like the real thing, so now I don’t feel like a pig whenever I break down and get a Dirty Chai. Plus you get a nice $.20 savings by bringing your own cup! Thanks for the fun post.

  69. Erin July 12th, 2011

    Since you got your coffee at Costco, you might like to know that the Kirkland brand (Costco’s brand) coffee beans are grown by the Starbucks company! It’s nearly half the price and just as good … dare I even say better?! I get a bag o’ beans for about 10 bucks and it’s great!

  70. Sher July 12th, 2011

    Even better — cold espresso, sweetened condensed milk, a shot of chocolate syrup, and ice cubes. No problems with separation.

  71. tim jordan July 13th, 2011

    walmart has it I think they deliver to your local walmart so you dont have any shipping charge

  72. Karen Carney July 13th, 2011

    Thanks for this wonderful recipe. I live out of the country and it is impossible to purchase, but I can get all these ingredients I think. Can’t wait to try it.

  73. Kevin July 13th, 2011

    I think I’d rather pay someone $3 instead of doing all that.

  74. Eran July 13th, 2011


    I live in Israel and although starbucks were here a long time ago, they one day just decided to leave.

    I just made myself a nice frappochino at home, this secret ingredient in amazing stuff.

    Keep them secret recipes coming.


  75. John Horne July 14th, 2011

    I’m looking forward to trying this out! Thanks so much.

  76. PJ Brunet July 14th, 2011

    Drink it black, even cheaper ;-)

    PS: @Julia, thanks for the tip.

  77. Dorothy July 15th, 2011

    Can you do one for chocolate creme frappucino?? thanks!

  78. Megan July 15th, 2011

    THANK YOU!!!

  79. Terri July 16th, 2011

    instead of 100% milk, I used flavored coffee creamer and milk. It’s great around the holidays when all those flavored ones come out!! NO ONE WILL KNOW IT’S NOT FROM STARBUCKS

  80. Lisa July 20th, 2011

    I’ve been doing this for a while now, but never figured out the Xanthum gum trick. My daughter is gluten-free, so I have this on hand for baking. Fabulous! I buy mine at Amazon – very frugal using my Prime membership.

    There are a couple of companies that sell flavored Agave (hazelnut, vanilla, etc). I find it at Marshalls or TJ Maxx. Adds a great touch without the sugar hit.

    I love this website – came here through Lifehacker. I’ll be back!

  81. S. Buck July 20th, 2011

    Maybe a little less time complaining/blogging and a little more time working and you could afford the real thing ;^)

  82. melissa shultz July 20th, 2011

    This is awesome! I will be experimenting this weekend, making my favorite frap flavor. For those looking to mimic the mocha sauce, chocolate syrup is not the same. You need dark chocolate for authentic mocha. I use Hershey’s Dark baking Cocoa with homemade Vanilla Sugar. A lot cheaper than buying Starbuck’s Mocha Powder. I whisk together 1.5 tsp cocoa + 1Tbs sugar + 4 pumps of flavored syrup. This make a semi pasty substance that I then mix with my shots of espresso. I make Lattes (hot & iced) all the time. Can’t wait to make fraps.

  83. Cassandra July 20th, 2011

    I made a mint chocolate frapp this way. Followed instructions, but also added two tablespoons of torani’s mint syrup. Before pouring in glasses, I drizzled a little hershey syrup on the outside of the glasses. Poured, and topped with a little swirl of chocolate, put a straw in it. I sadly don’t have any xanthan (which is now on my list), so they’re separating as I type this, but they taste pretty darn good. I split this up between three “average” sized glasses for me and the room mates, and it worked well. Thanks for ideas! (Oh, and the coffee I used was “cold-brewed”. I think it makes a difference, but that could just be me.)

  84. Micron Cat July 21st, 2011

    I’ve been doing this for awhile now, except that I did it in order to make a protein drink low carb and acceptable to the palate. Recipe follows:

    1 shot glass of strong coffee OR one straw of Starbucks instant
    1 scoop chocolate protein powder of your choice
    1 T sugar (omit if your protein powder is sweetened already)
    1 cup soy milk
    1 shot glass cream (optional, but makes a smoother texture at the expense of increased fat and carbs)
    1 t. cocoa powder (optional, depending on how chocolate you want your mocha to be)
    ice cubes

    Blast all that together in the blender, top with whip cream and a drizzle of Hershey’s and all’s right with the world.

    NOTE: I have also used sugar-free caramel syrup in place of the chocolate. YUM-O!

  85. Ben July 21st, 2011

    Thanks for this; I’ve been trying to recreate this for a while. I just did it with some cold-brewed coffee. The coffee needed to be colder, and it wasn’t as think as I wanted it to be. It could be the ice maker, or I might not have put enough xanthum gum in there. Since so many others have had success, though, I’m thinking there is something I didn’t do right on my end. I’ll keep working with it to see what I can come up with. Thanks again!

  86. Kerry July 21st, 2011

    @Ben Sounds like you need a little more ice, and a tad more xanthum gum. Measuring 2 cups of ice is a little dicey when dealing with cubes. ;)

  87. amy July 23rd, 2011

    i am going to try this using pectin instead of xantham gum – my grocery store did not carry xantham gum. i’m also using folgers coffee. wish me luck :)
    anyone tried like this and want to give me feedback?

  88. Kerry July 23rd, 2011

    @Amy I’ve tried that combo. I didn’t like it. :) Brewed coffee and xantham gum taste A LOT more authentic.

  89. Tracey July 23rd, 2011

    @Amy — Xanthan Gum is USUALLY found near gluten-free flours in most grocery and health food stores. Bob’s Red Mill makes the most commonly found one.

  90. amy July 23rd, 2011

    thanks kerry & tracey – the folgers & pectin didn’t taste bad it just wasn’t that great. i will try some double strength coffee or espresso next time – i just used straight folgers brew this time. will get some xantham gum when the budget allows. i saw the red mill product at the store today.
    would luv to save $ on my starbucks craving.

  91. Jennifer July 26th, 2011

    Save even more money and use Bustelo espresso coffee (sold at Walmart in cute little yellow bricks or cans for about $3.80/10oz). It’s a great Cuban espresso blend that works great for drip or espresso coffee machines and a third of the cost of most other brands!

  92. Alysa@ImpulseSave July 26th, 2011

    I’m loving this recipe AND the word fraptastic! Also kudos to Julia for the coffee-cubes I wish more coffee shops did this. There is nothing more disappointing than a watery coffee you PAID for and now I can win BOTH battles, thanks for the secrets ladies!

  93. Cassandra July 26th, 2011

    Back again. I have thus since found xanthan (in the bulk section of winco, if any of you are looking and have one around you).

    I found that 2 pinches work best for my drinks (pinches are loose, with three fingers according to a chef friend of mine).

    They don’t separate, they have a good consistency for taste.

    Also, we’ve started being lazy and just brewing coffee in the morning (double the grounds, on strong setting) and letting it cool. By the afternoon when it’s hot out, we have room temp coffee ready to be made into frapps. I brew about two cups (I put about 2-3 cups of water in the pot) and that makes one batch.

    For trouble with measuring, use a big glass measuring cup. I use my four cup measuring glass- that’s almost two cups liquid, and two cups ice, so I just fill it to the top with ice and call it good (since ice doesn’t “measure” very well).

    Thanks again for the recipe, it’s a favorite in the house now!

  94. paula the coffee lover! July 28th, 2011

    Thank you sooooo much! I can’t wait to whip it up! ….I also save my left over coffee and put it in the fridge. It’s good til the next day. I take a glass of ice. poor in a little milk. 2 or 3 squirts of flavored syrup. (hazelnut is my fave) then fill with cold coffee. Its delicious!….no blender required. Thanks for this idea!!!!

  95. paula the coffee lover! July 28th, 2011

    oh, and spraying whipped cream into a cup of hot coffee is insanely good too!

  96. bakergeek August 1st, 2011

    We had a barista tell us how to make tea lattes once, super easy and super cheap.

    Make a cup of hot tea and add about 1 teaspoon of sugar, adjust to your taste. That part is very straight forward and easy.

    The more difficult part is the warm frothed milk. Williams Sonoma sells a frother that is not the hand held variety which never seem to last long, about twice the price but after going through 2 hand held ones we splurged. Warm your milk, skim milk and soy milk work well for this and then froth the warm milk and pour it on top of your sugared tea.

  97. Hammer August 1st, 2011


  98. Kaleigh August 1st, 2011

    I found another recipe, and i have been adding 2tsp of vanilla jello pudding mix! and then a little caramel syrup to give it the yummy taste…it tastes just like starbucks and i only spent a dollar to make it!

  99. tom August 3rd, 2011

    How would I make this using instant coffee??

  100. josh August 4th, 2011

    I just made a double sized version of this recipe with Starbucks ICED VIA instant coffee and it was really awful…any suggestions?

  101. amy August 7th, 2011

    tried it again using starbucks Italian coffee double strength
    wasn’t so great, but i omitted the sugar. also it tasted like a coffee slushy. maybe i should blend for longer?

  102. amy August 8th, 2011

    tried it again & instead of sugar i substituted one scoop of chocolate soy ice cream! it tasted pretty good. not bad at all! (i used starbucks italian roast coffee bought from grocery store) thanks and keep on frappin’!

  103. crickett August 9th, 2011

    is xantham gum a chemical? not sure i want to ingest it at all….

  104. Marla August 14th, 2011

    I found you via Pinterest and decided this was something I had to try. Bought the xanthan gum yesterday and just made my first frap with cold-brewed coffee (I always have a vat of it in my fridge), almond milk, and caramel torani. I threw in about 1/16 of a tsp of the XG (which is not a chemical – it is made from corn, which doesn’t make it healthy of course, but it is what it is), whirred it in my Vitamix, had to add more almond milk at the last minute since it was SO thick, and am drinking it now. Amazing. Thank you so much!!!!

  105. William August 16th, 2011

    Maybe I’m missing something but 1 cup of Starbucks coffee surely doesn’t mean a cup of the ground beans?! You need to brew a hot cup using 2 tablespoons of ground coffee and then leave to go cold overnight, right? Or just mix 2 tablespoons with cold water to make 1 cup?

  106. Gerry August 25th, 2011

    Crickett, Xanthan gum is a product of fermentation, as is yogurt and beer, so you can decide whether that’s a chemical or not. A quicker way of learning this would be to type “xanthan gum” in to your search bar.

  107. deedee August 27th, 2011

    @Josh – Iced Via already has sugar added, so you probably over sweetened. If you are going to do this recipe with VIA use the regular packs like Columbian. BUT you lose the cost savings if you make this drink using VIA. Those packs are almost a dollar apiece.

    Starbucks is about 2 things – the elitist factor & a cool place to go to drink coffee with your buds. It is not about price, so yes you can make anything on their menu for pennies on the dollar.

  108. Ski Fahrer August 28th, 2011

    I would never, ever buy a cafe from a multi-national company. The only real thing is a espresso in an original italien espresso-bar. Right in Italy, of course.
    Everything is marvelous. The people, the way they act, the way how to order the cafe en even the cafe itself.

  109. amy September 5th, 2011

    just wanted to post that i told my barista i was making frapps at home now but couldn’t get ther taste right. he told me starbucks makes their fraps from a powder that they get in a pack. not real coffee. he told me i’ll never match it. he showed me the pack. oh well. just wanted to let you know.

  110. DeeAnna September 9th, 2011

    I looove you pie charts!! Thanks for the hot tip with the secret ingredient! Can’t wait to read the rest of your blog!!

  111. Penny September 10th, 2011

    I have been driving by Starbucks for the last few weeks craving Fraps, but without the cash to buy one (or five) due to being laid off from my job. Thanks so much for this…Im trying it! How funny that I was thinking there must be a cheaper way to make these at home and here it is!!

  112. Zuza September 13th, 2011

    Thank-you so much for solving the mystery! My husband enjoys his authentic frappuccino every afternoon thanks to you. No it is the mystery of the unlock lock switch in your coffee bean picutre, I know I have seen it somewhere! What is it?!

  113. Jenni September 15th, 2011

    I worked at Starbucks for YEARS and frapps have a specific base mixture to make the drink (the coffee base is already in liquid form, which is topped up with water, the creme base is made with a powder and skimmed milk). but you sound like you got it as close as you can get. In England, xanthan gum isn’t used and the drink does separate after a while (but hardly anyone ever leaves them that long to see it happen. As for the amount of ice? fill up your cup 1 third of liquid, and then top up with ice. then pour it all in a blender and you should have the desired amount.

    as for people wanting recipes for the creme frapps, that’ll never be replicated at home. believe me – i’ve tried.

  114. chelsea September 25th, 2011

    I’ll attempt but doubt it’ll taste the same. Starbucks uses syrup in their fraps-not sugar.

  115. Alicia September 25th, 2011

    I’m not a coffee drinker but I have ordered Frapps from SB, without coffee. Would I make it the same way minus the coffee? What about their chocolate chip version?

  116. amaya del castillo October 5th, 2011

    I did a similar version with half price strawberries, vanilla yogurt on sale,milk, sugar and a tsp of pectin. It was delicious. I still have to try your coffee frappucino.
    PS: I have also used sweet tofu instead of yogurt equally yummy.

  117. Alicia October 15th, 2011

    The coffee roast is actually an Italian Roast blend. Try those beans instead of the Pike and it’s way better.

  118. jenney October 18th, 2011

    I add Torani syrup, too: caramel, white chocolate, hazelnut, whatever kind sounds good. You can make a peppermint mocha by adding chocolate syrup/sauce and peppermint extract. Or you can make a peppermint sugar syrup by adding crushed candy canes to sugar and water in a simple syrup recipe. (It’s a great way to use up the mountain of candy canes you end up with by the end of December!)

  119. Matt October 23rd, 2011

    I work at a Starbucks, so when the ingredients are set to expire, I just take them home (with permission from my Manager, of course) and make my own Frappucinos. I keep a tall, grande and venti cup at home for the milk measurements. I got the ice measurements from our recipe book at the store and the amount of syrup pumps depends on the size I wish to make (one for tall, two for grande and three for venti). I also prefer the Creme Frappuc

  120. Matt October 23rd, 2011

    *Frappucinos so I never had to worry about the coffee.

  121. Lee October 27th, 2011

    Try using cold brew:
    It makes a HUGE difference, the flavor is immensely better. It does take more patience and is terrible idea for a quick fix, but if you are a person of habit you can make it every couple days and keep in the fridge.

  122. cheep3r5 November 1st, 2011

    Fake Starbucks Coffee Frappaccino in a Bottle made with instant coffee – Nescafe Classico regular instant coffee is simply awesome (you must try it) – You are going to make a roughly 16 oz drink so you need a tall cup (a tall shaker cup works really well for this)
    - Milk
    - Nescafe Classico Instant coffee (coffee aisle or maybe in the international foods aisle)
    - 2 or 3 Ice cubes (depends on how big yours are)
    - 3 or 4 sugars or Splenda single packets (I like it sweet!)
    - Tall cup or shaker cup

    1) Fill a coffee mug to about 1/3 to 1/2 with milk (whole milk or 2% – your choice) then heat in the microwave for about 20 seconds or so to get it warm enough to dissolve all of the instant coffee quickly
    2) Put two or three ice cubes in the tall cup/shaker cup
    3) Put 2 to 4 sugars or Splendas in the tall cup/shaker cup to sweeten to taste – you can tweak better once you make the first one – start with four if you like sweet.
    4) Once milk has been heated, put 1 pretty good heaping spoonful of Nescafe Classico in the milk to dissolve stirring thoroughly
    5) Pour milk with dissolved coffee into the tall cup/shaker cup over the ice cubes to cool it down
    6) Add milk to the tall/shaker cup to desired amount around 14 to 16 oz (you will be able to tweak it once you make your first one)
    7) Stir or shake, depending on which type of cup you have, to thoroughly mix the coffee milk and added milk
    8) Either drink it now if you can’t stand to wait for it to be colder, or put it in the fridge and wait a couple of hours. I like to make mine the night before and have the drink on the way to work in the morning.
    Note: the more ice you put in the less creamy it tastes from the milk so adjust accordingly with your coffee/milk to ice ratio to keep the flavor intense/creamy.

  123. Vee November 13th, 2011

    Many Walmarts carry Bob’s Red Mill Xanthan gum in the cooking/baking aisle, near the alternative flours. So you may be able to bring that price down even more :) .

  124. Barista November 16th, 2011

    So, I am a barista, and we use the equivalent to our instant coffee in our Frappuccino. So, for the sake of authenticity, I would probably use instant coffee, but with twice as much powder-y stuff.
    And more fun facts, you recipe has less then half of the sugar in it as the real deal.
    As infrequently as I drink coffee in my own home (probably due to the obscene amount absorbed into my skin throughout a day), I am super interested in giving this a go.

  125. Jackie Ladner November 29th, 2011

    I absolutely love Star Bucks. I could go every single day! Twice a day. Thank you so much for a ecnonomical way around making our own homemade Starbucks. Thanks for the recipe. Sharing with my friends.

  126. Haylie November 30th, 2011

    I actually work at starbucks and i can tell you first hand that starbucks does not use espresso or coffee in their frappuccinos but actually use a frappuccino roast so that the coffee flavor mixes well with the other ingredients. your consistency will not be the same what so ever. just the opinion of a barista….

  127. twency December 2nd, 2011

    “crickett AUGUST 9TH, 2011
    is xantham gum a chemical? not sure i want to ingest it at all….”

    Of course it’s a chemical. So is water. So what?

  128. Steph December 11th, 2011

    How would u make a Carmel frapp like Starbucks?

  129. Louise December 21st, 2011

    I hope the drink is as tasty as the price difference! I’m ashamed to say I’ve never had one of their Frapps, but in the UK they’re not as popular.

    If you ever come up with a way to replicate Costa’s Creme Brulee Latte you must let me know!!

  130. tobias December 29th, 2011

    Hey guys, great site here.

    Right now I’m trying to get this as close to the original Frappuccino. I got a nice taste using freshly brewed espresso and adding some Monin Vanilla sirup (3-4cl, but I’m only making half the amount).
    However, my Frappuccino is always too thin. I just can’t get that part right. :( Guess I’m using too much ice and will just have to try on. :D

  131. James December 30th, 2011

    Hello people,

    I have tried to make frappuccino following the recipe presented here, and WOW I am not good in preparing a cup of frappuccino but it really is as tasty as the original. The only thing I can comment is that the appearance of the said copy is slightly ligther in color as compared to the original. Anyway great post! Thanks

  132. telesma December 31st, 2011

    To whoever wanted to know how to make a white chocolate mocha, you need two things besides milk & espresso. White chocolate syrup and vanilla syrup. You can order both online, Godiva & Torani brands.

    Make a cappuccino – 1 part espresso, 1 part warm 1-2% milk, 1 part foam, and stir a bit of each of the two syrups into it to sweeten to your taste before you add the foam.

    Perfect white chocolate mocha.

  133. Joe December 31st, 2011

    One thing the article doesn’t mention: the cost of your time. The time it takes to go to a store, buy coffee beans, a coffee-maker, xanthan gum, brew the coffee, blend the drink, and clean up afterwards is probably worth more than $5.

    On the other hand, if you’re living on a budget and want to drink a Frappucino every day, this is wonderful! :) Thanks for sharing the recipe.

  134. Shayna January 1st, 2012

    I agree with Joe!

    But wanted to add, you have to remember if Starbucks only charged, say $2 for this frapp, they would have to sell a lot more coffee then they do to pay salaries, benefits, training etc. Yes the baristas going through training to give you only the best cup of coffee!

    And the sugar vs syrup that Starbucks uses makes a huge difference.

    I’ll stick with the convenience and yummy goodness of starbucks! But for some I am sure that your recipe will be perfect for some! :)

  135. Shayna January 1st, 2012

    And to add, this is a great recipe for a Frapp, just drop the “Starbucks” frapp from the recipe! :) Nothing compares to Starbucks. Not even when I buy the starbucks coffee and make it at home!

  136. Erin January 9th, 2012

    wooaaa, I’m a fan of Starbucks frappuccino.. oh my gosh this is great thanks for this … :)

  137. Liz January 11th, 2012

    I made this using the pike roast keurig cup and instead of milk I used heavy whipping cream, then I mixed in some caramel and a splash of vanilla coffee creamer to mimic my favorite caramel frappucino with vanilla bean powder, It was great! Thanks for the recipe!!

  138. Christine January 16th, 2012

    This sounds FABULOUS! If you want a make a good mocha, try Monin’s Sugar Free Chocolate Syrup. It is the best!! FYI: Xaxan gum has no calories — it is a sweet fiber. If you use Splenda (safest sugar replacement in my humble opinion), then the only calories will come from the 3/4 cup milk (2% would be 90 calories). Some whipped cream could add 50+ calories – but if you are going to have it — ENJOY IT! I just order some K-cups for my Keurig and will use the dark & bold coffee to make this. Within 7 days, I will be having a decaffinated sugar-free chocolate frappucino for under 50 cents. Now that’s worth living for!

  139. tobias January 19th, 2012

    I experimented a little more because my Frappuccino always came out too thin and the problem was just that I didn’t use enough ice. Now I pre-crush my ice before putting it into the blender and use A LOT of it. A little more than half of the crushed ice goes into the blender at the beginning, together with the other ingredients and then, after blending for about 30 seconds, I throw in the rest and blend for another ca. 15 seconds. And I must say, it really tastes and feels like an original Starbucks Frappuccino now.

  140. Sspence January 19th, 2012

    I make mine w/ coffee, chocolate protein shake powder, a banana & ice.. pretty tasty & a nice way to get a protein shake in..

  141. Eilene February 5th, 2012

    I am an environmental science teacher, so I think Starbucks is evil. Most coffee sold in the US is grown by huge coffee plantations that clear-cut the rain forest to use for coffee fields. I would recommend finding a tasty rain forest friendly coffee (usually says “rain forest alliance” or “shade grown” on it) to use in stead of starbucks brand.

  142. Jar February 5th, 2012

    I’m not an environmentalist, a scientist, a politician or a gynecologist, but I think cold brewed coffee would be perfect for this. AND YOU CAN SAVE THE COFFEE IN THE FRIDGE. That’s right. brew a pot of coffee, can’t drink it all but HATE that cold been-in-the-fridge-all-day taste? Cold brew it. Acids in the bean become soluble in high temps. So what do you do to get a genuinely pure coffee taste? Grind up coffee in store to french press sized granules, pour some into a pitcher, add cold water, and leave overnight. The next day, take it out and filter the coffee grounds out. This is the method designed for delicious cold coffee. Honestly, you will never go back to percolated coffee for icy, summer drinks. I can hardly drink it now because you can taste the difference.

  143. DaytonBarista February 14th, 2012

    So because I am a Starbucks Barista I have to respond here. Lol However not how you may think. As someone who proudly wears the green apron, I should be saying, “How dare you!” But honestly, when we brought out the VIA ready brew, this is exactly what we told our customers to do! As a barista I will tell you that Frappuccinios are the bane of our existence. They are very time consuming and labor intensive to make. Also with our new standards, we have to make every single drink one at a time. So even if we have two twin drinks, you make them both singly. So when I see this (made even simpler) I say, “HELL YEAH!” not because I have lost a customer, but because you have figured out a way to make your favorite thing at home and you are still using Starbucks product! If you want to save some brew time, try the flavored VIAs. They mix better cold than hot and when mixed have a 48hour shelf life. The coffee base that we use on blended drinks is the same concept as our VIA. So keep that in mind as an option too!!! Way to go!!! <3

  144. Lynne February 16th, 2012

    I totally cheat and use 16 oz of water, a tablespoon of instant coffee (Folgers!), and a scoop of chocolate caramel whey protein powder…DELICIOUS!!! If I have any Almond Milk I’ll put just a little in there to make it a bit more creamy…Healthy, healthy, healthy!!!!

  145. yusuf February 16th, 2012

    If you are trying this with starf.cks beans you will definitely get not good result.
    All beans that they are selling is “NOT FRESH” which means older than 3 weeks after roasted.

    Get a really freshly roasted coffee( or roast yourself) then try this. I bet you will feel the difference.

    (by the way i am sure 90% of you have not tasted fresh coffee on your life though) :)

  146. Clint February 16th, 2012

    Great story and great home recipe! Congrats!
    But, in Starbucks’ defense, what we’re paying for is that ability to pull over and get the drink handed to us. We expect them to be there every day, looking like good ol’ dependable Starbucks.

    It’s the dependability and convenience markup we pay for anywhere we shop. But, yeah, it’s still probably four times the price it should be.

    Homemade is fun, empowering, thrifty, and healthy. We can experiment and even improve great products, make them out of quality ingredients, and know what and where everything we’re eating came from!

  147. Daneil T. February 16th, 2012

    Been doing this on Sun. nights at our church youth group “Grounded Cafe”!

    Using: Pre-made coffee, and hot chocolate ice cubes, a pinch of guar gum (to keep the parts from seperating), Alton Brown’s chocolate sauce, milk, and blending in mason jars for easy cleanup and measure.

    Awesome!!! :)

  148. Melissa February 16th, 2012

    How do you get the Carmel flavor frap?

  149. Alycia February 17th, 2012

    I live in a country without a Starbuck (GASP!) and I have been making my own homemade fraps for years….I use frozen milk instead of ice and it works really well. I will have to try it with the pectin next time though (I have plenty since we have to make our own jam too).

  150. Jenni P February 17th, 2012

    Lovely!!! I will be making this soon!

  151. Helena February 17th, 2012

    I mix in 2 Tbsp of Visalus shake mix in the morning to have a healthy coffee frap breakfast!

  152. Laura February 17th, 2012

    I’m a Starbucks Barista…and you are right on track with using a strong brewed coffee. We do not use espresso in our frap’s but a coffee roast. ;) Which btw has more caffeine then espresso anyway! Have fun!

  153. Ellen February 19th, 2012

    I work at starbucks in montana and I made a starbuck frappuccino and then yours and there is no difference at all.thanks

  154. Astrid February 20th, 2012

    How do you measure “1 cup of ice”? I googled it and 1 cup is about 2,3 dl (I just say it’s 2,5 dl to make it easier), but I don’t get it? Am I supposed to measure 2,5 dl water, pour it in an icecube tray and wait for it to freeze? I made a frappe today, but I just froze water / brewed coffee (actually instant) in those icecube plastic bags, and then used double as many water cubes as coffee.

    AND GOSH it’s delicious!

  155. luci March 1st, 2012

    I LOVE the salted caramel chocolate frap. Does anyone know what is in it that give it the nutty/toffe..whatever flavor. I know it isn’t the salted/sugar mix because they were out of that last time but it tasted the same. I think I read somewhere they have a toffee something they add? Any starbucks people here to help me? thanks

  156. luci March 1st, 2012

    sorry folks, should have researched first. Think I found my answer:

  157. luci March 5th, 2012

    so I went to Starbucks and they sold me a jar of the toffee nut syrup. I am in heaven and need to stop having one of these every day.

  158. erisgrrrl March 8th, 2012

    WOW! You have both made and ruined my life with this recipe! ;-) I made it without xanthan gum and they still turned out great. If I can master their iced chai I will never need their crack again! :D

    Totally pinned this so all my friends can get addicted too!

  159. Sarah March 14th, 2012

    Just made this, but I didn’t use Starbucks coffee, I had Folgers K-cups on hand so I used that on the smallest cup setting. This is DELICIOUS! I added a bit of milk and some half and half cream, and used Certo pectin. I’ll be making these to impress friends at some point this summer :). Thanks a lot!

  160. Sharon Hollifield March 18th, 2012

    For a caramel frap, I buy the Starbucks Caramel Iced Coffee 6 pack of dry packets for about $6-7. You can purchase directly from Starbucks or your local Wal-mart or grocery store chain may carry as well. Reconstitute one packet with 1/2 cup of water and 2 teaspoons of sugar or sugar substitute. Blend 1 cup of ice, 2/3 cup of milk, 2 small scoops of lowfat frozen yogurt/ice cream/frozen soy product with about 1/2 to 3/4 of the coffee mixture to suit your taste. I also plan on experimenting with the flavored refrigerated coffee creamers instead of milk and using regular iced coffee packets.

  161. Jamie March 26th, 2012

    Very close but to copy it more precisely you should use Starbucks VIA- ITALIAN ROAST instant coffee brewed at double strength. That’s what they use. If you want to make a better Frap then you get at Starbucks, use FRESH BREWED ITALIAN ROAST COFFEE brewed at double strength. That’s how Starbucks used to make it. It is much better tasting.

  162. Jamie March 26th, 2012

    For flavored frapps, you can buy bottles of the flavored syrups right over the counter. Just ask a Barista. Or get flavored syrups in the coffee aisle at the grocery store.

  163. guest March 30th, 2012

    Does anyone know if this needs the sugar to mix properly, or could liquid stevia be substituted?

  164. Tony Falcon March 31st, 2012

    Imagine how little it costs Starbucks, with their buying power, if at full retail ingredients cost .32!!

  165. Christy April 2nd, 2012

    If you use frozen vanilla yogurt (or ice cream even!!) would you then have to use the xanthan? (forgive me–I read most of the comments but not time to read all!)

  166. Melanie April 2nd, 2012

    i always get the “skinny” version is this the same recipe for that, or the full?

  167. Sarah April 3rd, 2012

    For the cost difference, consider for a moment that 1/3 the cost of a Starbucks beverage goes towards Starbucks employee health care. Crazy, right?

    What’s crazier is that a many Starbucks baristas pick up the job not just for the cash—but for the health benefits. So, yeah, Starbucks has a markup and sells “luxury,” but it’s also selling health care in our crazy-making, bankruptcy-inducing health care-impoverished country.

  168. Tomas April 14th, 2012

    The coffee base that is used for Fraps is actually an italian roast derivative, using italian roast instead of pike place may give better results as far as taste goes.

  169. Ashley April 24th, 2012

    Tried the recipe today with a little Dream Whip powder instead of xanthan gum {which I will buy and try in the future}. It was delicious… Thanks for this post!!

  170. Barbara May 6th, 2012

    A couple of year’s ago, I found a frappucino recipe online that used pectin (Certo) as a thickener. The texture was just right right, but the pectin left a kind of citrusy after taste that made it taste off. I found out about the xanthan a while ago, but it was winter so I wasn’t any hurry to make my favorite summer drink. But now it’s May and I just picked up a bag of Bob’s Red Mill Xanthan at Whole Foods, and am anxious to try it.

  171. haverwench May 7th, 2012

    So *that’s* the secret–xanthan gum! I’ve been trying for years to mock up a reasonable homemade substitute for the Frapp, and not one recipe I tried had that same slushy mocha goodness. Now I just need to see if I can find xanthan gum at my local health food store.

    Though I will say, my backup plan–limiting my Starbucks habit to one a month, paid for with survey reward points–works pretty well too.

  172. cool_beast May 7th, 2012

    yr too cute :) graphics & all … great recipe!! I copy their caramel macchiatos all the time!

  173. Kim May 8th, 2012

    I own the Mr.Coffee Frappe maker. I use 3Tbs. Flavored coffee (coconut cream or hazlenut, 1Tbs espresso ground fine, to its blender I add chocolate syrup, coconut or Italian cream creamer, milk and ice…thats it!) Mine does not separate…it is better than purchased as I have had purchased taste bitter, bitter like way old coffee taste…I returned the last one I bought. LOVE my machine. It is used a few times daily!!

  174. Barbara May 10th, 2012

    I tried it today with the xanthan and it works! I made a 1/2 recipe so my proportions were a little off, but there was no after-taste like with the pectin. I used Splenda instead of sugar because the recipe uses so much sugar, but I understand why now. I use 1 envelope of Splenda when I make a double shot latte, but for making this 1/2 recipe, I needed 3 envelopes of Splenda to get it sweet enough.

  175. jane cerva May 16th, 2012

    Passing this along to my roomie. We po’ but she’s addicted to Frapps and is not happy when they’re not in the picture financially…

  176. Brooke May 21st, 2012

    So cute and funny I love your article and your writing style!

  177. Amy P. May 23rd, 2012

    Xanthan Gum is totally affordable at WinCo in bulk! It’s totally the way to go. I also store mine in the freezer to keep it fresh.

  178. Leah May 24th, 2012

    Hi! I work at Starbucks–our frappuccino roast that we use in ever single frappucino is actually a blend of French roast and Italian roast. Very dark. This may help if you think it doesn’t taste exacccctly right.

  179. Annette May 28th, 2012

    Thanks for posting this recipe. My daughter had been looking for one we could try at home. She and I just made it( minus the thickening ingr.) and it turned out great. I added a little chocolate syrup to it and topped it with light whipped cream.

  180. Montie Drinan May 29th, 2012

    I love this recipe. I have been using agave nectar and it is delicious. Thanks.

  181. iwillteachyoutosave May 30th, 2012

    I also used agave nectar with the recipe and it was awsome.

  182. Krystal June 10th, 2012

    Does fruit pectin have flavor? I tried with that and it tasted funny. Would the x gum be better?

  183. JJ June 10th, 2012

    In the olden days we called it iced coffee, and that is what you did with the left over brewed morning coffee, on a hot summer day. Added cream, sugar, and ice. Blended or non-blended. It was delish and a pick-me-up for the afternoon. Gotta go make some now. Probably less than 50¢ for it. Thanks for the post.

  184. meme June 10th, 2012

    I use to work at Starbucks for a year. This is almost the exact recipe, except the coffee part. They have a powder mix that is really bitter and smells gross. I always liked when people would order the espresso frapps, because instead of the mix its just the good stuff. So I suggest if you brew coffee use an espresso blend. It taste so much better. And thanks for posting this!! :)

  185. sharon June 18th, 2012

    Picked up some Xanthan Gum in the Organic section of Kroger & although it was expensive @ $13 for a very small container it will last a very long time since I only use a pinch. When I got home from the grocery store I pulled out my BlendTec, stole a Via from my husband’s camping stash & mixed up a Frap real quick. I cut back on the sugar & added just a tad of honey. It was Awesome.

    Kerry – can we be BFFs for a day?


  186. Cheryl June 27th, 2012

    Cracks me up, that the anti-coffee guy’s name is Joe!

  187. Marcie June 28th, 2012

    Thank you Starbucks worker for sharing the info. Thank you Kerry for asking and sharing. I just made it today and wow! I’m very happy. Starbucks is a once a year event for me. The Xanthan gum cost $11 for 8oz at my store but I thought that wasn’t bad for as long as it will last. Plus it costs about the same on You really dont need much either. I misread your directions the first time and used 1 tsp…BIG mistake. A pinch is perfect.
    Now with drink in hand, I think I can make it through this last week of my summer class!!!
    Thanks again!

  188. Marcie June 28th, 2012

    OH! I almost forgot!!! I used vanilla sugar in place of regular. AWESOME! Expensive yes but I make it myself.

  189. Montie June 28th, 2012

    I actually purchased guar gum (I read somewhere that it was better fot cold drinks as opposed to the xanthum being for hot stuff). I used maybe a half of a teaspoon in a fruit smoothie with about 2 cups of ice, plus the fruit and juice, and it was too creamy, if you can imagine that. You really need only a pinch!

  190. Daniela July 12th, 2012

    I love frappuccinos with chocolate chips or java chips. What about adding chocolate chips to the mixture? would anything need to be modified? & how would i make it as a plain chocolate chip, & a java chip?

  191. Marcy July 28th, 2012

    I have GOT to try this!! I am sworn off Starbucks to give to a Compassion child so this is a great recipe to give myself that “fix”. Love it! Now I wish I had a cup though…

  192. Dawn July 30th, 2012

    Great idea!!!!! I do this with my Keurig coffeemaker using Decaf coffee on the lowest amount of water per k-cup. Way less money than Starbucks. Way to go on this idea!

  193. Rashelle July 31st, 2012

    Ok, so I have had this page bookmarked for the longest time and finally got my hands on some xanthan gum! I just made my first drink today and it came out very, very well. I will definitely have to do some adjustments to the recipe to get the exact ice-liquid proportion (I crushed the ice too much), but I am looking forward to the experimentation process. :) Thanks for sharing!

  194. Shannon August 3rd, 2012

    This is awesome! Thanks for sharing!

  195. someone August 4th, 2012

    The real question is do you really want this Xanthan chemical in your body? ewwww I know I don’t.

  196. Montie August 4th, 2012

    Xanthum gum is a natural sugar derived from corn.

  197. BaristaChristy August 5th, 2012

    I’m surprised it hasn’t been said yet but sweetened condensed milk is the closest substitute for our white mocha sauce. For a “light” version, simply sweeten with stevia or splenda and use nonfat milk. The price you pay for a beverage, as with ANY food service, is never going to be comparable to what it’s made for. You’re paying for our lights to be on, for me to make you beverage instead of you, for my daughter to have health coverage, and yes, for Howie to have enough money to buy bakeries on a whim. But most baristas would applaud our customers for finding a way to make it at home because that’s what makes you happiest. For every customer that needs to cut “froo-froo” drinks out of their budget there are 5 more that are happy to pay because they can afford it and are satisfied with what they’re money gets them: a perfectly made beverage, handcrafted by a barista who knows them by name, in a pleasant, inviting cafe where they’ll be catered to and cleaned up after. If that’s not your Starbucks experience, well, you need to come visit mine!

  198. BaristaChristy August 5th, 2012

    Shoot, their*

  199. BaristaChristy August 5th, 2012

    Arggg your* …I promise I proofread the whole thing before posting!!

  200. FatMammie August 6th, 2012

    Mine is two tbps of instant coffee ground with a mortar and pestle if the grains are big, 1 cup of milk, and 2 tsp chocolate sauce whisked together, no ice.

  201. Julie August 6th, 2012

    I would like you to teach me how now how to make a Hot Apple Blast from Caribou PLEASE! :)

  202. Ashley Tyson August 8th, 2012

    How would you make a vanilla bean frappe?(:

  203. Jill Kilts August 11th, 2012

    I am so excited to try this! Finally found the xanthan gum at our local Menonite market! They sell it in a small container, which was just under a 1/4 lb and cost $4.23! I think my daughter is even more excited!!! Thanks again!

  204. Jules August 14th, 2012

    I started making cold-brewed iced coffee a few weeks ago; I don’t consider myself to have a super sophisticated palate but after getting an iced latte at Starbucks last week I really noticed how much better the cold-brewed tastes! Now I’ve gotta try it in frap-form :D

  205. Tammie August 16th, 2012

    hey all, anyone know how to make a vanilla bean frappe?

  206. Secret barista August 26th, 2012

    Oh you are so close. There is a much simpler way. The secret ingredient is actually fake maple syrup. I shit you not. Dark roast coffee cold brewed+whole milk+pancake syrup+ice=frappaccino.

  207. Laura August 28th, 2012

    I really want to know about their double chocolate chip frappuccino. My boyfriend and I really love them but of course having to pay the expensive price is a killer especially for a tall.

  208. Jessica September 15th, 2012

    Xanthum gum is terrible for you… If you don’t want to feed your family hfcs then don’t feed then this.

  209. Tracey September 17th, 2012

    If u wanna shock, try paying for a Starbucks in UK pounds. £4.50 for my fave. Soya decaf Mocha Frapp. I believe u would double that for dollars. It is a rip off over here. I am British and I ain’t gonna be scammed. So, thanks for the recipe. Will get blending and experimenting.

  210. John September 18th, 2012

    Kerry, why have i always thought chocolate syrup was an ingredient in frapps? It isn’t?

  211. amy September 18th, 2012

    i use abt 3 Tbs chocolate ice cream & it gets a good thick consistency. for coffee i use double strength folgers

  212. Mark Cody September 28th, 2012

    I am a personal lover of Cappuccino and have bought the Dolce Gusto machine which makes a perfect home cappuccino. Have tried frappuccino once or twice but you have now got me thinking into making this at home and putting my blender to use!!!

    Thanks for the tips.

  213. jennifer October 17th, 2012

    hi, xanthan gum is made from a bacterium they culture from the fermentation of sugar. they do often use corn syrup for the fermentation as it is so cheap to use. I saw someone was wondering what it was. :) So if you are a health nut you may not want to use it. But if you don’t mind have at it. It can be used to help hold together your own shampoo, body wash and many other things to if your a “do-it-yourself” person.

  214. Andy October 23rd, 2012

    Have installed a cappuccino machine at home – worst thing I could have done!!!

    I have put the weight on with the condsensed milk I have to use. Still love the coffee and just need to excercise a little bit more.

  215. Georgette November 12th, 2012

    I use to work at Starbucks. Congrats on creating what seems like a great frap recipe! As for the espresso… I learned during my time at Starbucks that an espresso shot is only good for 30 seconds. After 30 seconds, it takes on a bitter after-taste and leaves a lot to be desired. One way to avoid this expiration is to add sugar to your espresso immediately, whether it’s in the form of regular granulated sugar or a coffee syrup. Also, if you’re wanting a stronger espresso taste than what you’re getting by brewing espresso in a regular coffee pot, you might want to try a French Press. Trust me, it’s worth the $30+ at Starbucks (or you might can find it cheaper online somewhere). By using a french press, you’re getting a much more concentrated brew. I remember the first time I used a french press, I was amazed at how much better my latte tasted and after serving the french press brew to several customers, they agreed. Not everyone can afford or cares to have an espresso machine at home. By using the french press, you get the best of both worlds. I read a few comments where people were making frozen coffee ice cubes. This is a great technique and it’s actually used by many coffee shops! If you go to french press route, freeze the remaining espresso (with dissolved sugar) into ice cubes. Next time you want a frozen treat, just add your flavor (if wanted) and follow the directions on this site. Again, congrats! And I hope this helps!

  216. shelbert November 23rd, 2012

    best drink ever!!!
    try putting instant hot chocolate power in it will give it a chocolate flavor

  217. Mark Cody November 30th, 2012

    Making myself a dolce gusto coffee and this coffee is so nice. Love the article on Frappuccino and never had one yet!!!

  218. Mike December 20th, 2012

    OK good home recipe for a basic cheap drink, but what you have actually published is the “I need to cut costs so lets find a cheaper way to make this product to maximize profits” starbucks recipe.

    Over the years Starbucks has dumbed down their recipes to be more cost effective. For all the complaints about the cost of a Frap the fact is that it is EXPENSIVE to run a shop like starbucks and that “dirty” word these days called PROFIT is what keeps the employees paid and the experience of places like this great, where you can lounge around all afternoon using wifi and enjoying AC in the summer and heat in the winter!

    Having said that, I find this recipe sugary and lacking in flavor as compared to a well done frappuccino which is done properly with either espresso or cold press concentrate NOT double strength coffee left to cool…ughhhh!

    Starbucks tried to maintain their standards but with increasing health care costs, energy costs, rising commodities they had no choice but to cut corners.

    Another example is their move to the superautomatic espresso machines which simply cannot produce a consistently good espresso. But the rational behind them moving to these machines is that they are basically idiot proof and they don’t have to teach the “Barista” to do anything more than push a button.

    Hey I go to Starbucks myself but no coffee aficionado would ever take a friend to a Starbucks for a good Frappe, espresso or cappuccino.

  219. Ella December 23rd, 2012

    Mike- the switch to super automatic machines was due to customer demand of speed, not to avoid training the baristas. When the customer mindset switched from the Coffeehouse Experience to ON THE GO NOW NOW NOW, the manual machines didn’t fit the bill anymore, sadly.

    Starbucks has changed the Frappuccino recipe several times since the initial launch back in 1995, but I’d still rather the original than a knock off at home. It’s never the same.

    Also, to the environmental science teacher saying to never buy from Sbux because the plantations kill the rainforest: there are certified shade grown beans, fair trade beans, and the vast majority of the beans come from small farms- not gigantic plantations. Also, Sbux has resident agronomists living in Central America teaching coffee farmers how to best conserve resources and get the best bean they can.

  220. Pinto February 4th, 2013

    The 1st recipe given works for me. The fun making my own is changing ingredients, just a bit.. My favorite is adding half of a half, of an Almond Joy. Use just enough milk to pulverize the already creamed coconut & almond. Mix it in back with the milk, making 3/4 cup. Question total sugar from added candy.

  221. CT March 12th, 2013

    Costco’s Kirkland brand espresso roast beans are actually roasted by Starbucks. Look for the red bag of Espresso Roast at Costco and you can brew your self a pot at home for pennies.

  222. Kate March 20th, 2013

    I posted this on my FB page a while back and everyone is crazy for it! The great tips on how to keep making variations and improving the original recipe just rock. I still like to visit Starbucks for one of theirs, but it’s a lot more convenient for me to make one at home, sit on my porch on a warm evening and enjoy.

  223. Emily April 8th, 2013

    Oh my goodness this is life-changing!! I love frapps but would go broke if I had them as much as a crave them. Thank you for doing such amazing research!

  224. Laurel May 2nd, 2013

    Interesting! I didn’t know about xanthan gum. Personally I much prefer coffee syrup to sugar as you can get it sugar free (without it tasting totally weird to me, like splenda or stevia does) and it’ll mix into cold-brewed coffee easily. Coffee that was brewed hot and then cooled down is pretty gross imo, I try to avoid it when possible but sometimes I don’t have the time to wait for a gallon of gold-brewed :b

  225. ben May 31st, 2013

    A heaped teaspoon of gelatin does a fine job, everyone has that

  226. Taylor M. June 2nd, 2013

    Not sure how to make expresso without a machine. Can you use you straight coffee as a substitute or will that not taste very good???

  227. Guin June 5th, 2013

    You can use instant espresso (Medaglia D’oro is available at most grocery chains) or of the South American or European varieties of Nescafe’ instants (they’re all as good or better than most brewed coffees! I swear.) and save yourself a little time and energy. Just throw the powder directly into your blender and use a tad more milk or cut it with a little water. Easy, quick and you’ll never know the difference.

  228. Jaylee June 19th, 2013

    FYI I just found .32 oz packets of Xanthan gum in Walmart in the gluten free section– for 48 cents! First time I had seen it there in such small/cheap packets. Has about 3-4 tsp of it in there. (A little bigger than a yeast packet and it’s red.) Was on the bottom shelf and hardly noticeable. Bonne chance and thanks for the recipe!

  229. Patricia June 24th, 2013

    Wow, so many great ideas!
    Thanks, Kerry, for the tip about Ingredient X!

  230. Bryan July 18th, 2013

    Buy an Aeropress for $30 and you make French press-style espresso to use with this recipe. Iced coffee is also a snap.

  231. Anne July 22nd, 2013

    I am a bit of a chai latte addict and when I had my baby I couldn’t keep running out to Starbucks so I bought the mix in the grocery store (the same one they use) and add my almond milk (I like better than soy anyway) and some ice I am good to go! A week’s worth of chai lattes for about the same price as one. I hardly ever go to SB anymore and don’t miss it! I am very proud of this but also wondering what took me so long to figure it out! :)

  232. Cathy August 2nd, 2013

    Hi Kerry – thank you for this great recipe! I just finished my first homemade frap and mmmmmmmmmm, I have that Starbucks satisfaction without the painful cost! I always order a special frap for dietary needs and it costs me $5.00 and I just can’t justify spending $20-$30 per week. How simple to make the same thing at home for a fraction of the cost. I added some natural unsweetened cocoa and a little guar gum for a delicious mocha version. Guar gum is the more natural version of xanthan gum that I found at the health food store. 8 oz. costs about $9.40 and a little goes a long way. It can also be used for other gluten/flour free recipes.

  233. Kristen August 6th, 2013

    I usually whip up about 1/3 cup hot water in a pyrex in the microwave, add instant espresso, then pour it over ice in a glass and add vanilla creamer to taste! The ice melts down some so you get a full cup of chilled coffee loveliness. The perfect, quick, easy refresher!!

  234. Kelly August 7th, 2013

    Ive never had a problem with seperation (I guess I drink it to fast:) )

  235. Ron Smyth August 7th, 2013

    Of course it’s cheaper, because you don’t have to run a store to make it. If your recipe is good, then I wouldn’t use a Starbucks plastic cup. That just detracts from your brilliance! Why do people think that a stupid corporate logo makes something taste better? I never liked their coffee anyway; the taste is OK but it makes me sweaty and jittery! And in relation to my only other post on this site, university students complain about not being able to live on their student loans, but when I go downstairs to the el cheapo cafeteria to get a small and very ordinary coffee for $1.25 I see our students sitting around drinking their $4 – $5 coffees. WTF?! Too many people have no idea how to fend for themselves anymore.

  236. marcel August 9th, 2013

    Thanks for sharing; love fraps.

    I’ve been making these (fraps) for years, too.

    I use burr ground strongly brewed San Francisco Bay Organic beans (Costco), 1/2 & 1/2, real sugar, real vanilla and a Toroni “Almond Roca” Syrup kicker (yum).

    I’ve found that I don’t need the ice, or x-gum, hence, no counter top blender, probably due to half & half, and having drinking container in freezer before hand.

    I just use a Braun handheld immersion mixer.

    In a cold container, start mixing “auto-vacuumed sealed brewed coffee*”, from refer, with sugar (to your taste), at medium blending speed until dissolved, then increase to max. speed while pouring in 1/2 & 1/2 (about 1/4 or less of coffee volume).

    Add vanilla and your fav. Toroni coffee syrup. I really like the “Almond Roca”.

    Pour into tall mug from freezer or for added swellegance, a tall crystal water goblet.

    Top with your favorite sprinkles/toppings, etc.

    No straw used here, as the last swig is the creamiest.

    Experiment & Enjoy!

    Frapaway ;)ↁ

    Marcel Blanc

    * brew your strong coffee, let carafe cool off on range for a bit, cover top with plastic wrap to seal carafe and put in refer until cold. Cooling in refer will create a natural vacuum under wrap, protecting flavor against oxidization, even overnight.

  237. Kitty September 7th, 2013

    The “coffee” in a starbucks’ frap is actually a mix so heck get some instant coffee and make a bit at like 2x strength your coffee wont separate so harshly.

  238. Kitty September 7th, 2013

    The “coffee” in a starbucks’ frap is actually a mix so heck get some instant coffee and make a bit at like 2x strength your coffee wont separate so harshly. Oh, and the lines on the cups are important use them the bottom line on a starbucks cup is how much milk coffee mixture, then the sweeter or any thing else you put in shouldn’t go up past the next line. Pour that into the blender then use the lines on the cup to measure ice just fill the ice up the second line on the cup. Then what ever you are all doing with the xanthan it should be just right.

  239. Kayla September 22nd, 2013

    I added pumpkin spices to this and it makes the perfect fall treat! Yummy! Thank you for the recipe.

  240. Annie September 26th, 2013

    (A former Sbux barista for multiple years)
    For those of you wondering how to add the right amount of ice: when making a frappuccino we have convenient little scoops next to the ice bin for each size, but what most people don’t know (until they break those scoops and their backups in the worst time known to man: the Starbucks Happy Hour) is that those scoops are the same amount as each cup. For a tall, simply fill a tall iced cup (12 oz) with ice, for a grande, 16 oz and for a venti, 24oz.

    Another thing that’s important is that Sbux ice comes from a machine that makes it much smaller than our standard ice cubes. You might consider crushing the ice in a blender first and *then* measuring it. You’ll waste a bit, maybe, but your frappuccino will be amazing.

  241. JC November 12th, 2013

    Cool article. Any chance of getting a break down of the price of the toppings too – just so it’s apples-to-apples?

  242. Jamie December 24th, 2013

    You just saved me hundreds!!!!!!!!! Just got the magic bullet so im going to make it in there. And can it be done without the gum?

  243. Annalisa Matuck February 5th, 2014

    I bet I can gain weight just looking at that whipped cream lol But it looks delicious though. I shall try it without the cream. thanks for sharing Kerry!

  244. Rebecca E. February 18th, 2014

    My friends and I have been DYING to get some Starbucks, but our parents wont take us. This has saved me SO much money!!!!11

  245. Mike March 21st, 2014

    I add a scoop of vanilla protein to mine. Works like a charm at breakfast

  246. Andrea April 19th, 2014

    Awesome! Just tried this using pectin and it turned out pretty decent. I also added some instant espresso powder to get more of a coffee taste. Thanks for the tip! Will try xanthum gum when I find it.

  247. Barbara April 19th, 2014

    Just tried this recipe, and it turned out GREAT! I made espresso roast coffee; 1 c. Water to 5 T. Coffee. Added 10 ice cubes, 3/4 c. Milk, 3 T sugar, and no gym or pectin since they aren’t in the cupboard. A healthy squirt of whipped cream added the texture. DELICIOUS!

  248. Justyna May 18th, 2014

    Greetings from Poland!
    Thanks for sharing on your blog these amazaing tips how to save the money.
    I make frozen cofee very often during summer, and in my opinion self-made meals or drinks could be much better than some brand-name products.

  249. JJ May 31st, 2014

    My absolute favorite is Seattle Latte. Unfortunately I can’t buy them near where I live (in Europe). Could anyone please share a recipe for an ice drink like this, please. Thanks SO much in advance.

  250. Sherlock June 7th, 2014

    This would be particularly easy for me since I drink a very non syrupy version. I’m like “NO FLAVORING. Just espresso. Thx.”

  251. Casey June 25th, 2014

    How do you blend your ice? Whenever I try to make these the ice always turns out chunky and hard, not at all like the smoothness of a Frappuccino.

  252. Bonnie June 30th, 2014

    Thank you! My husband deemed this “just like Starbucks.” In the past, I haven’t used enough ice. I just made this with 1 tsp espresso powder, and chocolate syrup (1 Tbsp coconut oil, 1 Tbsp Hershey’s unsweetened dark cocoa powder, 1/4 tsp vanilla extract & 2 tsp maple syrup).
    The best part is I can now make Frapp’s with locally roasted beans, alternative milks (coconut milk) and alternative sweeteners (maple syrup or honey).

  253. melissa petterez July 22nd, 2014

    I have them substitute heavy cream for the milk. Do you think it would be the same amount or half?

  254. Jen July 31st, 2014

    For those wondering about making a mocha, I read somewhere that they use a SEMI-SWEET chocolate syrup, not super sweet or milk chocolate like the little coffee huts or other espresso places.

    I make a homemade chocolate syrup using this recipe:
    and make sure to use Hershey’s Special Dark cocoa powder instead of the regular. It tastes just like the drizzle on the tops of the mochas. :D

  255. Sandi July 31st, 2014

    Anyone know the ingredients to make Strawberry fraps??

  256. polly plum October 22nd, 2014

    I”ve never used xantham gum, but I had to break the Sbux habit after the $ and the poundstook their toll. I’ve made sustitutes,not as good as the real thing, but comforting and they taste indulgent.I make instant coffee with vanilla almond milk added, for a cold drink and instant coffee with cocoa powder for hot. yum!
    Thx for the great ideas!I just found you tonight:)my 6 yr old begged for popcorn for dessert, but for some reason I couldn’t stomach the yellow, greasy microwave bags-the thought disgusted me. I told him I’d look online for directions for making kernels in a brown paper lunch bag in the micro, it was that or nothing- he was amazed- he thoughtmicrowave popcorn had to come in a paper bag with a cellophane window, words and a logo on it.the microHe was pleasantly surprised.He thinks I invented something:)

  257. timmie October 23rd, 2014

    My frappucinos are SO much better than Starbucks: I brew espresso – organic Aztec Mountain blend – and freeze it in ice cube trays. I use 4-8 of these cubes depending on how strong I want the drink and what size I’m making. Add a splash of coconut milk, pour organic 2% milk to the size frappucino I want, add 3 T. of organic cane sugar (or organic palm sugar for a little different taste). I blend all this in a Bullitt. Refreshing and delicious – and not watered down with ice cubes.

  258. Mark Cody December 14th, 2014

    For those of you wondering how to add the right amount of ice: when making a frappuccino we have convenient little scoops next to the ice bin for each size, but what most people don’t know (until they break those scoops and their backups in the worst time known to man: the Starbucks Happy Hour) is that those scoops are the same amount as each cup. For a tall, simply fill a tall iced cup (12 oz) with ice, for a grande, 16 oz and for a venti, 24oz.

  259. homemade laurie December 30th, 2014

    So yummy!! I used Pure Almond Coconut milk and spenda. Light and inexpensive! I love my nutri bullet! THANKS for the Xanthum Gum tip. Made all the difference in the world.

  260. Al lewis February 6th, 2015

    Does the Xanthum gum keep the ice from clumping up?

  261. Meg February 17th, 2015

    I tried something like this in the magic bullet. Minus the Xanthum gum because there was none at home. What I did was I added 3/4 cup low fat milk, 2 Tbsp. Granulated sugar, 3/4 cup of coffee (starbucks holiday blend) and filled ice up half way. It tasted great!

  262. Dante February 18th, 2015

    Does anyone know what the actual syrups are that they squirt into the Frapp before they blend it?

  263. avonlea March 4th, 2015

    Instead of Xanthum, try about a 2″ piece of banana. It holds the drink together without banana taste. Much, much healthier. You can use 1/2 of a banana if you prefer a hint of banana taste. Just think, creamy chocolatey mocha banana frapp. DDDDD-licious.

  264. Christina March 22nd, 2015

    Thats why i go to LOCAL OWNED and OPERATED coffee shops. Better prices and starbucks sucks! expensive and crappy frappes is all they are. They arent a real coffee house.

  265. Zoe April 12th, 2015

    it’s thirty-one cents unless you’re counting tax

  266. Jammo April 24th, 2015

    The quickest and easiest way to make a 100% starbucks frappuccino is to buy the bottles of ready made frappuccino from the supermarket and place it in your Vitamix. Fill your glass with ice and pour it into the Vitamix. Blend on 10 (high) for 5 seconds.

    Add 3 tablespoons of Hershey’s caramel sauce for a caramel one or Hersheys chocolate sauce for a mocha.

    Cheaper and quicker than from Starbucks.

  267. Tyler May 13th, 2015

    Thanks for doing the mathy math!

  268. Xochitl May 18th, 2015

    Thanks sooooo much for sharing this!!! I looked up frap blenders because I buy a lot of Starbucks fraps….A lot…..and I found this article! I’m a mom of three and a college student so I really need the coffee but I also NEED to save money. Hot coffee drinks dont work much for me, its gotta be cold and sweet. So thanks for helping me save possible $30-$45 a week!

  269. Aceling June 6th, 2015

    Has anyone thought of trying Xylitol instead of sugar or artificial sweetener? It is extracted from natural sources, has no after taste (unlike stevia) and is safe for diabetics.

  270. Robyn Seavers July 11th, 2015

    i bought a Mr Coffee frappe maker, I love it. Check Amazon. It was around $65. It comes with a recipe book, most recipes call for 3 TBS of espresso and a couple take 5, I can’t imagine lol 3 is too strong for me. I get the espresso at Meijer.

  271. Christa July 27th, 2015

    Thanks so much for the xanthan gum tip!! You’ve just rocked my frozen drink world! I’m a Celiac, so I have plenty of xanthan gum in my pantry.

  272. Terry Watson December 18th, 2015

    Excellent! Xanthan gum is key.

    Frozen espresso ice cubes gives your excellent recipe a little boost. Try this:
    -5 frozen expresso ice cubes (in old timey tray). Some may remember those!
    -3/4-1 cup milk
    -2 tblsp sugar
    -Pinch xanthan.
    Blend and enjoy!

  273. pavo puska January 1st, 2016

    but how they do in Starbucks with Xanthan Gum?! They already mix the gum with something or they add in blender becouse i never saw them adding this gum before.

  274. Marilyn Peterson January 1st, 2016

    Xanthan Gum is available in the bulk section of Winco Foods. It’s still pretty expensive per pound, but you can just buy what you need–I have enough to make a bunch of these drinks for less than $2.00.

  275. Karen louise January 6th, 2016

    Maxwell house makes a iced coffee liquid like the water enhancers,vanilla and hazelnut flavors,add to unsweetened almond milk(or sweetened,your choice) and some sugar free vanilla syrup,no sugar really needed to add unless you want it super sweet,,tastes the same,add ice and blend if you want,tastes great,low calorie,low carb,

  276. dolllar January 21st, 2016

    How about a recipe for double shot?

  277. Kathie March 17th, 2016

    Thanks for the tip about Xanthan gum. That is the ingredient I was missing. When I home-make frapps I measure crushed ice instead of ice cubes from the refrigerator/freezer which makes measuring and blending the ice much easier. I also use whipping cream (unwhipped) instead of milk (add to taste), a packet of sweet & low as a sweetener, and a tablespoon of sugar-free vanilla syrup (I bought a bottle of this from Starbucks). Tastes great & is sugar free. Of course you can always use the regular sugar ingredients as well.

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