Best Starbucks Frappuccino Recipes

STARBUCKS FRAPPUCCINO

Steps:

• Combine all in a blender and blend well.

STARBUCKS MOCHA FRAPPUCCINO

Steps:

• Make coffee, follow directions for your favorite brand of espresso roast coffee.
• Mix coffee, still hot, and sugar in your mixer until sugar is dissolved.
• Add milk and chocolate syrup and continue mixing, about one minute.
• Pour mix into a sealable container for easy storage.
• Store in fridge until ready to use (Note: Do not store any longer than you would milk).
• To make drink, combine equal parts mix and ice in a blender and blend on high until smooth.
• Pour into glasses.
• Top each glass with whipped cream and drizzle with chocolate syrup.
• Serve.

STARBUCKS® MOCHA FRAPPUCCINO® REPLICA

Steps:

• Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball®) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally.
• Transfer the coffee to the refrigerator and chill for 1 hour.
• Place a small colander on top of a tall, lidded plastic container. Line colander with a 6-inch square of cheesecloth; fit a coffee filter on top.
• Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use.
• Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar.
• Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

STARBUCKS COFFEE LIGHT FRAPPUCCINO

Steps:

• Blend in a blender.
• Pour into glass, Enjoy!

STARBUCKS BOTTLED FRAPPUCCINO

Steps:

• Add milk, Nescafe, Nesquick, sugar and vanilla into a glass and stir.
• Add ice cubes and stir again.

STARBUCKS' MOCHA COCONUT FRAPPUCCINO (COPYCAT)

Steps:

• Preheat oven to 300°F.
• Spread shredded coconut on a baking sheet and toast coconut in the oven.
• Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
• Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
• Chill before using.
• To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
• Add ice and blend until ice is crushed and the drink is smooth.
• Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

STARBUCKS FRAPPUCCINO (BOTTLED VERSION)

Steps:

• 1. Combine all the ingredients in a pitcher or covered container. Stir or shake until the sugar is dissolved. Chill and serve cold.

STARBUCKS®-STYLE GREEN TEA FRAPPUCCINO

Steps:

• Blend ice, milk, vanilla syrup, coffee creamer, green tea powder, and xanthan gum in a blender until smooth, 20 to 40 seconds.

STARBUCKS® COTTON CANDY FRAPPUCCINO®

Steps:

• Blend ice, milk, vanilla powder, and raspberry syrup in a blender until ice is crushed.

STARBUCKS® CARAMEL FRAPPUCCINO COPYCAT RECIPE

Steps:

• Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.

COPYCAT STARBUCKS CINNAMON DOLCE FRAPPUCCINO

Steps:

• Take 1 cup of ice and blend that into snow.
• Add the milk, syrups, and coffee and just blend until incorporated. Enjoy!
• cinnamon dolce syrup: 1 cup sugar, 1/2 cup brown sugar, 1 1/2 cup water, 1.5 teaspoons cinnamon. Combine all in a saucepan and bring to a boil. Simmer for 15 minutes and put in a jar. Fills up a mason jar. You only need 2 tbsp for a 16 ounce frappuccino.

"ALMOST" STARBUCKS FRAPPUCCINO

Steps:

• In a blender combine coffee with ice cream and chocolate syrup; blend until smooth.
• Add in sugar (if using) and blend slightly until combined.
• Place about 1 cup crushed ice in two large tall glasses.
• Divide the mixture into the glasses.
• Top with a dollup of whipped cream.

FRAPPUCCINO, THE WAY I DO IT (STARBUCKS COPYCAT!)

Steps:

• combine the coffee granules and hot cocoa mix in a mug.
• Add the hot water and stir to dissolve.
• Stir in the Dulce De Leche or Caramel Sauce. Make sure it fully dissolves into the coffee!
• Top with skim milk, stir once again, and drink.
• You can chill it I guess, but I never do, it just goes straight down.
• For aesthetics sake I guess you can strain out any undissolved bits, but I'm way too lazy :P.

STARBUCKS MOCHA COOKIE CRUMBLE FRAPPUCCINO COPYCAT

Steps:

• Pour coffee into ice cube trays and freeze for about 3 hours (or overnight).
• Put 5 or more (depending on size) coffee ice cubes into blender and blend until there are no more chunks.
• Add in the milk and Oreos and blend well. There should be no large chunks of Oreos (it helps to crush the Oreos beforehand).
• Add Hershey's syrup, to taste, and blend.
• Pour into glass and serve immediately.
• Enjoy!

STARBUCKS CARAMEL FRAPPUCCINO CUPCAKES-COPYCAT RECIPE - (4.6/5)

Steps:

• For the Cupcakes: Heat the milk in the microwave or on the stove until hot - stop short of a simmer. Stir in the instant coffee until well blended. Add the vanilla and set aside. Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa. In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time. Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth. Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly. Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl. Fold the egg whites into the cake batter gently, folding the batter around until well combined. Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes (they baked up surprisingly fast). For the Coffee Mousse: Whisk sugar, yolks, water and Starbucks via in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 8 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes. Beat cream in another large bowl until stiff peaks form. Fold cream mixture into egg mixture. For the Homemade Caramel Drizzle: Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan. Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush. Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan. Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract. Swiss Meringue Buttercream: Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more. To assemble the cupcakes: Once cupcakes are cool, core out the center of each one. Using a pastry bag, pipe a small amount of caramel sauce, then pipe coffee mousse until the center is almost full, and then top with another piping of caramel. Once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a pastry bag fitted with a large star tip. Lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle caramel on top of each cupcake. Take some starbucks straws - One straw makes four tiny cupcake straws. Cut them in half, then in half again. Stick one right into that yummy mousse filling.

TANIA'S BETTER THAN STARBUCKS FRAPPUCCINO

Steps:

• Make a strongly brewed pot of your favourite coffee (plain or flavoured.
• Let the coffee cool down, pour 1.5 cup into an ice cube tray and freeze.
• To make 2 servings:.
• Blend together 1 cup of skim milk, 4tsp sugar or sugar substitute and 1 tray of the coffee cubes until smooth.
• By using frozen coffee cubes instead of ice cubes you will get a much smoother consistency and stronger coffee taste.
• To jazz it up add a tablespoon or 2 of caramel, chocolate syrup or cream liqueur.
• Pour drink into glasses and top off with 3 tbs whipped cream on each.

STARBUCKS FRAPPUCCINO BLENDED NEW AND IMPROVED RECIPE

Steps:

• In your blender first add your ice cubes.
• Then pour in 1/2 cup of whole milk.
• Pour in 2 tablespoons of half & half or heavy cream.
• 1 tablespoon of sugar.
• Blend on high until ice is crushed.
• Top with 2 tablespoons of Redi-Whip heavy whipped cream.
• Espresso should be used hot, as this makes the blending of the ice even easier and makes it creamier! You can use room temperature espresso also,.
• This recipe makes a tall Frappacchino. Enjoy!

STARBUCKS® MOCHA FRAPPUCCINO® REPLICA RECIPE

Steps:

• Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball(R)) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally. Transfer the coffee to the refrigerator and chill for 1 hour. Place a small colander on top of a tall, lidded plastic container. Line colander with a 6-inch square of cheesecloth; fit a coffee filter on top. Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use. Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar. Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

STARBUCKS CARAMEL FRAPPUCCINO CUPCAKES

Steps:

• Mix 1 1/4 cups hot water with 1 Via packet.
• Make cupcakes according to box directions except use coffee in place of water. Bake the cupcakes.
• Transfer to wire racks to cool.
• Cut a small square in the top of each cupcake and remove a chunk from the middle of the cupcake.
• Pour a small amount of caramel sauce into the middle of each cupcake.
• Place the top of the "plug" back on each hole.
• Cream butter and 1 packet of Via in a medium bowl.
• Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
• Transfer to piping bag or zippered bag and clip corner to pipe.
• Ice each cupcake and drizzle tops with caramel sauce.
• NOTE: this is the link for the Starbucks Labels download...http://www.raininghotcoupons.com/starbucks-caramel-frappuccino-cupcakes/

STARBUCKS FRAPPUCCINO EXACT REPLICA

Steps:

• -Stir sugar into espresso. Cool mixture.
• -Stir milk and pectin into espresso mixture until pectin is dissolved.
• -Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and blend for 30-45 seconds.
• VARIATIONS: Mocha: + 1 pinch cocoa powder. Chocolate Brownie: + 1 pinch cocoa powder and 2 Tbls. chocolate chips. Orange Mocha: + 1 pinch cocoa powder and 2 Tbls. orange chocolate chips. Rumbuh: + 2 Tbls. crushed chocolate cookies.