Starbucks Caramel Frappuccino
Make Starbucks' iconic Caramel Frappuccino at home! Creamy blended coffee with caramel sauce, topped with whipped cream. Easy copycat recipe tastes just like the real thing.
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Why you’ll love it
The Starbucks Caramel Frappuccino is one of the most popular drinks on the Starbucks menu and has been a customer favourite since Frappuccinos were first introduced in 1995. This blended coffee beverage combines the perfect balance of coffee, milk, ice, and sweet caramel flavour, all topped with whipped cream and an extra drizzle of caramel sauce. What makes the Caramel Frappuccino so special is its incredibly smooth, creamy texture - it's like drinking a coffee milkshake, but better. The drink starts with Starbucks' signature Frappuccino Roast coffee, which is a specially developed coffee blend that tastes strong even when mixed with ice and milk. This is then blended with whole milk, ice, and caramel syrup until it reaches that signature slushy consistency that's thick enough to drink through a straw but smooth enough to be perfectly creamy. The caramel element comes in two forms: caramel syrup blended into the drink for sweetness and flavour throughout, and caramel sauce drizzled on top (and often inside the cup) for visual appeal and extra indulgence. This recipe recreates the Starbucks version as closely as possible using ingredients you can easily find at home or in supermarkets. The key is using strong coffee (espresso or very strong brewed coffee works best), blending it with the right ratio of milk and ice, and not skimping on the caramel or whipped cream! A Grande Caramel Frappuccino at Starbucks costs around £4.95, but you can make this copycat version at home for a fraction of the cost. It's perfect for summer afternoons, as an afternoon pick-me-up, or whenever you're craving that Starbucks experience without leaving your house. While it does require a blender, the actual preparation takes just 5 minutes, and the result is a café-quality drink that rivals the real thing!
About the original
Starbucks introduced the Frappuccino in 1995 after acquiring The Coffee Connection, a Boston-based coffee company that had developed the original blended coffee drink. The word 'Frappuccino' is a portmanteau of 'frappé' (a Greek iced coffee drink) and 'cappuccino'. The Caramel Frappuccino joined the permanent menu shortly after and quickly became one of the top-selling beverages, particularly popular during spring and summer months when customers crave cold, refreshing drinks.
The success of the Frappuccino line has been phenomenal - it's estimated that Starbucks sells millions of Frappuccinos every year worldwide, with the Caramel Frappuccino consistently ranking in the top three flavours. Starbucks has trademarked the name 'Frappuccino', so competitors have to call their versions 'frappes', 'iced blended drinks', or 'frozen coffee'. The recipe has remained largely consistent over the years, though Starbucks has occasionally offered variations like the Ultra Caramel Frappuccino with extra layers of caramel. For many people, a Caramel Frappuccino represents a treat, a reward, or a way to cool down on a hot day, and it has become deeply embedded in coffee culture worldwide.
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Ingredients
For the Frappuccino
- 60 ml Espresso — 2 shots, or 90ml strong coffee, cooled
- 180 ml Whole milk — cold
- 3 tbsp Caramel sauce — plus extra for drizzling
- 2 tbsp Vanilla syrup
- 250 g Ice cubes — about 2 cups
For the Topping
- 50 g Whipped cream — generous dollop
- 1 tbsp Caramel sauce — for drizzling
Method
Prepare your coffee: Brew 2 shots of espresso (60ml) or make 90ml of very strong coffee. Let it cool to room temperature, or speed this up by placing it in the fridge for 10 minutes. Cold coffee is essential - hot coffee will melt your ice too quickly and give you a watery drink.
Drizzle the cup (optional but authentic): For the true Starbucks experience, drizzle some caramel sauce around the inside of your serving glass before adding the drink. Simply squeeze caramel sauce in a spiral pattern around the inside - it will create those iconic caramel stripes you see in Starbucks.
Blend the Frappuccino: Add the cooled espresso/coffee, cold whole milk, 3 tablespoons of caramel sauce, vanilla syrup, and ice cubes to a high-powered blender. Blend on high speed for 30-45 seconds until the mixture is completely smooth and slushy with no ice chunks remaining. The consistency should be thick but pourable - similar to a milkshake. If it's too thick, add a splash more milk; if too thin, add a few more ice cubes and blend again.
Serve and top: Pour the blended Frappuccino into your prepared glass (or a clean one if you skipped step 2). Top generously with whipped cream - don't be shy, the cream should form a nice dome on top! Drizzle caramel sauce over the whipped cream in a criss-cross pattern. Serve immediately with a wide straw or enjoy with a spoon for the whipped cream first, then a straw for the drink.
Tips & Variations
- Use espresso or very strong coffee - weak coffee will result in a drink that tastes more like a caramel milkshake than a coffee drink. If using instant coffee, use 2-3 teaspoons in 60ml hot water, then cool.
- Don't skip the vanilla syrup - it adds depth and rounds out the sweetness. You can make your own by heating equal parts sugar and water with vanilla extract.
- For a thicker, more ice-cream-like texture, add a scoop (50g) of vanilla ice cream to the blender. This is how some Starbucks baristas make extra-thick Frappuccinos!
- Freeze your coffee in ice cube trays the night before, then use coffee ice cubes instead of regular ice - this prevents dilution and gives a stronger coffee flavour.
- Adjust sweetness to taste - Starbucks drinks are quite sweet, so if you prefer less sweet, reduce the vanilla syrup and caramel sauce slightly.
- A high-powered blender (like a Vitamix or NutriBullet) works best. If you only have a basic blender, crush your ice first or use smaller ice cubes.
- Make it vegan by using oat milk or almond milk, dairy-free caramel sauce, and coconut whipped cream.
- For an even more indulgent version, blend in a tablespoon of dulce de leche or add a shot of caramel liqueur for an adults-only treat!
FAQs
- Can I make this without a blender?
- Unfortunately, no. A blender is essential to achieve that signature smooth, slushy Frappuccino texture. A food processor won't work as well because it doesn't blend ice as smoothly. If you don't have a blender, consider making an iced caramel latte instead - it's delicious and requires no special equipment!
- How many calories are in this homemade version?
- This recipe contains approximately 380-420 calories depending on how much whipped cream and caramel drizzle you use. A Grande Caramel Frappuccino at Starbucks with whole milk and whipped cream contains about 420 calories, so this homemade version is very similar. You can reduce calories by using semi-skimmed or skimmed milk, reducing syrup, or skipping the whipped cream.
- Can I make this in advance?
- Frappuccinos are best enjoyed immediately after blending while they're cold and the texture is perfect. However, you can prepare the coffee in advance and keep it in the fridge, and you can even measure out your ingredients ahead of time. If you do make it ahead, store it in the freezer and re-blend briefly before serving to restore the texture.
- What's the difference between caramel sauce and caramel syrup?
- Caramel sauce is thicker and usually contains cream, giving it a richer flavour and the ability to drizzle decoratively. Caramel syrup is thinner and designed to blend easily into drinks. Starbucks uses caramel syrup in the drink and caramel sauce for drizzling. If you only have one, you can use caramel sauce for both - just thin it slightly with a teaspoon of milk for easier blending.
- Why is my Frappuccino watery?
- This happens when the coffee wasn't cooled enough before blending (hot coffee melts the ice), you didn't use enough ice, or you over-blended it. Make sure your coffee is completely cool, use the full amount of ice specified, and blend just until smooth - about 30-45 seconds maximum.
Nutrition (per serving)
| Calories | 661 kcal |
|---|---|
| Protein | 8.3 g |
| Fat | 26.4 g |
| Carbs | 99 g |
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