9 Copycat Starbucks Frappe Recipes to Make at Home

A thick, icy, whipped-cream-topped frappe is one of the best ways to cool down, and it is far easier to make at home than most people think. With a blender, a handful of ice and a few simple ingredients, you can whip up a copycat version of your favorite café frappe in about five minutes, for a fraction of the café price.

This guide gives you 9 copycat Starbucks frappe recipes to make at home: mocha, vanilla bean, caramel, cookies and cream, matcha, strawberry, double chocolate, hazelnut chocolate and coconut. Some use coffee and some do not, so there is a frappe here for everyone, including kids and non-coffee drinkers. Every recipe has exact ingredients, clear step-by-step directions, a pro tip and an easy variation. These are homemade copycat recipes inspired by popular café drinks, and while they will not match the originals exactly, they come very close.

Before You Start: Frappe Basics

Every frappe follows the same simple formula. Learn these five basics once and all nine recipes will turn out thick and creamy.

1. Start with the master formula. Most frappes use 1 cup of cold liquid, 2 cups of ice and about 2 tablespoons of sugar, plus a flavoring such as chocolate syrup, caramel sauce or fruit. Once you know this ratio, you can invent your own flavors.
2. Pour the liquid in first and the ice last. Blenders work best when the liquid sits at the bottom and the ice sits on top. This helps the blades pull the ice down and crush it evenly, so you get a smooth, thick texture instead of big chunks.
3. Make it extra thick the easy way. For a thicker, creamier frappe, add 1/4 teaspoon of xanthan gum, a tiny amount that stops the drink from separating. You can also freeze milk in an ice cube tray and blend those cubes in place of some of the ice.
4. Chill your coffee first. If a recipe uses coffee, brew it strong and cool it completely, or use coffee ice cubes. Warm coffee melts the ice and leaves you with a thin, watery drink.
5. Serve right away and decorate the cup. Frappes melt quickly, so blend them just before serving. Drizzle sauce around the inside of the cup before pouring, then top with whipped cream and a garnish for that coffee-shop look.

1. Mocha Frappe

The mocha frappe is the classic that started it all: coffee and chocolate blended into an icy, creamy drink. It is rich without being too heavy, and the chocolate drizzle and whipped cream make it look just like the café version. If you only try one recipe from this list, make it this one.

Ingredients

• 1/2 cup (120 ml) strong coffee, chilled
• 1/2 cup (120 ml) cold milk
• 2 cups ice cubes
• 2 tablespoons chocolate syrup, plus extra to drizzle
• 1 tablespoon sugar
• 1/4 teaspoon xanthan gum, optional
• Whipped cream, to top

Instructions

1. Pour the coffee and milk into a blender.
2. Add the chocolate syrup, sugar and xanthan gum if using.
3. Add the ice on top and blend on high for 30 to 45 seconds, until smooth and thick.
4. Drizzle chocolate syrup around the inside of a tall cup.
5. Pour in the frappe, top with whipped cream and finish with another drizzle of chocolate.

Variation: Use dark chocolate syrup for a deeper flavor, or add a drop of peppermint extract for a minty mocha.

2. Vanilla Bean Frappe

This one is like a milkshake that has gone to a café. There is no coffee in it, just sweet, creamy vanilla blended with ice, so it is perfect for kids and anyone who does not drink coffee. Vanilla bean paste adds those pretty little specks, but plain vanilla extract works just as well.

Ingredients

• 1 cup (240 ml) cold milk
• 2 cups ice cubes
• 2 tablespoons sugar
• 1 teaspoon vanilla extract, or 1/2 teaspoon vanilla bean paste
• Tiny pinch of salt
• 1/4 teaspoon xanthan gum, optional
• Whipped cream, to top

Instructions

1. Pour the milk into a blender and add the sugar, vanilla and salt.
2. Sprinkle in the xanthan gum if using.
3. Add the ice on top and blend on high for 30 to 45 seconds, until thick and creamy.
4. Pour into a tall cup.
5. Top with a swirl of whipped cream and a sprinkle of vanilla bean paste, if you like.

Variation: Add a spoonful of vanilla ice cream for a super rich version, or blend in a few drops of almond extract.

3. Caramel Frappe

The caramel frappe is a favorite for a reason: buttery caramel, a hint of coffee and a mountain of whipped cream. Drizzling caramel inside the cup before pouring gives it that classic dripping look, and it takes only a few seconds.

Ingredients

• 1/2 cup (120 ml) strong coffee, chilled
• 1/2 cup (120 ml) cold milk
• 2 cups ice cubes
• 3 tablespoons caramel sauce, plus extra to drizzle
• 1 tablespoon sugar
• 1/4 teaspoon xanthan gum, optional
• Whipped cream, to top

Instructions

1. Add the coffee, milk, caramel sauce and sugar to a blender.
2. Sprinkle in the xanthan gum if using.
3. Top with the ice and blend on high for 30 to 45 seconds, until thick and smooth.
4. Drizzle caramel sauce around the inside of a tall cup.
5. Pour in the frappe, add whipped cream and finish with a caramel crisscross.

Variation: Sprinkle a little flaky sea salt on top for a salted caramel frappe.

4. Cookies and Cream Frappe

Crunchy chocolate cookies blended into a thick, creamy base make this frappe taste like dessert in a cup. It has no coffee, so everyone at the table can enjoy it, and the cookie specks give it a fun, speckled look.

Ingredients

• 1 cup (240 ml) cold milk
• 2 cups ice cubes
• 4 chocolate sandwich cookies, plus 1 extra for topping
• 2 tablespoons chocolate syrup
• 2 tablespoons sugar
• Whipped cream, to top

Instructions

1. Crush the extra cookie into rough crumbs and set it aside for the topping.
2. Pour the milk into a blender and add the chocolate syrup and sugar.
3. Add the 4 cookies and the ice on top.
4. Blend on high for 30 to 45 seconds, until thick and speckled.
5. Pour into a tall cup, top with whipped cream and sprinkle the crumbs over it.

Variation: Use vanilla cream sandwich cookies for a lighter version, or add a scoop of ice cream for extra richness.

5. Matcha Frappe

Matcha lovers, this one is for you. Green tea powder blends into a creamy, lightly sweet frappe with a gorgeous pale green color and an earthy flavor. It has a little caffeine from the tea, but no coffee at all.

Ingredients

• 2 teaspoons matcha powder
• 2 tablespoons hot water
• 1 cup (240 ml) cold milk
• 2 cups ice cubes
• 2 tablespoons sugar
• 1/4 teaspoon xanthan gum, optional
• Whipped cream and a pinch of matcha, to top

Instructions

1. Whisk the matcha powder with the hot water in a small bowl until it forms a smooth paste.
2. Pour the milk into a blender and add the sugar and the matcha paste.
3. Sprinkle in the xanthan gum if using.
4. Add the ice on top and blend on high for 30 to 45 seconds, until smooth.
5. Pour into a tall cup, top with whipped cream and dust with a little matcha.

Variation: Use coconut milk for a dairy-free version, or add a few drops of vanilla for extra sweetness.

6. Strawberry Frappe

Fresh, fruity and gorgeously pink, the strawberry frappe tastes like a strawberry milkshake. It is made with real fruit, so the flavor is bright and natural, and it is a hit with kids and adults.

Ingredients

• 3/4 cup (180 ml) cold milk
• 1 cup frozen strawberries
• 1 cup ice cubes
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Whipped cream and a fresh strawberry, to top

Instructions

1. Pour the milk into a blender and add the sugar and vanilla.
2. Add the frozen strawberries and then the ice on top.
3. Blend on high for 30 to 45 seconds, until smooth and pink.
4. Pour into a tall cup.
5. Top with whipped cream and a fresh strawberry slice.

Variation: Add a few raspberries for a tart twist, or a spoonful of yogurt for a tangy flavor.

7. Double Chocolate Frappe

If you love chocolate, this is the frappe to make. Unsweetened cocoa and chocolate syrup together give it a deep, double chocolate flavor, and it is topped with whipped cream, chocolate shavings and a generous drizzle. It has no coffee, so it is a great dessert drink.

Ingredients

• 1 cup (240 ml) cold milk
• 2 cups ice cubes
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons chocolate syrup, plus extra to drizzle
• 2 tablespoons sugar
• Whipped cream and chocolate shavings, to top

Instructions

1. Whisk the cocoa powder with 2 tablespoons of the milk in the blender jar until it forms a smooth paste.
2. Add the rest of the milk, the chocolate syrup and the sugar.
3. Add the ice on top and blend on high for 30 to 45 seconds, until thick and silky.
4. Drizzle chocolate syrup around the inside of a tall cup.
5. Pour in the frappe, then top with whipped cream and chocolate shavings.

Variation: Add a teaspoon of instant coffee to turn it into a mocha, or a pinch of cinnamon for a Mexican chocolate flavor.

8. Hazelnut Chocolate Frappe

Chocolate and hazelnut are a classic flavor pair, and in a frappe they taste like a melted chocolate hazelnut dessert. A spoonful of chocolate hazelnut spread does most of the work, so there is no need for complicated syrups.

Ingredients

• 1 cup (240 ml) cold milk
• 2 cups ice cubes
• 2 tablespoons chocolate hazelnut spread
• 1 tablespoon sugar
• 1 tablespoon crushed hazelnuts, to top
• Whipped cream and chocolate drizzle, to top

Instructions

1. Warm the chocolate hazelnut spread in the microwave for 10 seconds so it blends in smoothly.
2. Pour the milk into a blender and add the spread and the sugar.
3. Add the ice on top and blend on high for 30 to 45 seconds, until thick and smooth.
4. Pour into a tall cup.
5. Top with whipped cream, chocolate drizzle and crushed hazelnuts.

Variation: Add 1/2 cup of strong coffee in place of half the milk for a hazelnut mocha version.

9. Coconut Frappe

This tropical frappe tastes like a vacation. Creamy coconut milk is blended with ice and a touch of vanilla, then topped with crisp toasted coconut flakes. It is naturally dairy-free if you skip the whipped cream, or use coconut whipped cream instead.

Ingredients

• 1 cup (240 ml) coconut milk, from a carton
• 2 cups ice cubes
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons coconut flakes, divided
• Whipped cream, to top

Instructions

1. Toast the coconut flakes in a dry pan over medium heat for 2 to 3 minutes, until golden. Let them cool.
2. Pour the coconut milk into a blender and add the sugar, vanilla and 1 tablespoon of the toasted flakes.
3. Add the ice on top and blend on high for 30 to 45 seconds, until smooth and creamy.
4. Pour into a tall cup.
5. Top with whipped cream and the remaining toasted coconut flakes.

Variation: Add a few pineapple chunks for a piña colada style frappe, or a little lime zest for a fresh twist.

Frequently Asked Questions

Final Sip

Once you know the simple formula of milk, ice and sugar plus a flavor, you can make a café-style frappe in about five minutes. Start with the classic mocha or caramel, then try the coffee-free options like cookies and cream, matcha and coconut when you want something different.

Mix and match the syrups, sauces and toppings to create your own signature flavor. Which of these 9 copycat Starbucks frappe recipes will you try first? Save this list so you can come back to it, and happy blending.

Disclaimer: This post is not affiliated with, endorsed by or sponsored by Starbucks. These are homemade copycat recipes inspired by popular café drinks. All trademarks belong to their respective owners.