Homemade Caramel Frappuccino — This drink is too good to be true! It’s cold, creamy, rich, and satisfying, plus it’s easy to customize. Way BETTER than Starbucks!
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Better-Than-Starbucks Caramel Frappuccino Recipe
I can suck down iced coffees like nobody’s business and would go broke if I had to buy them out. A $5 dollar drink lasts me maybe 63 seconds.
Which is why this copycat Starbucks Frappuccino recipe is perfect. It’s icy and bulkier, so it takes me longer to inhale.
This caramel frappuccino recipe makes two large drinks. If you were at Starbucks, we’re talking two venti drinks. Feel free to halve the recipe, or quarter it, if you’re not as much of a java addict or power drinker.
If you don’t inhale it all right away and let the drink melt while you’re taking too many photos, the coffee will begin to separate and fall to the bottom of the mug. Give it a quick stir and problem solved.
Homemade caramel Frappuccinos are creamy, frothy, foamy, fluffy, and satisfying. Even better, the recipe is ready in about 1 minute, I can quench my thirst, save money, and get my caffeine on, in one fell swoop.
Caramel sauce, whipped cream, and coffee are three of my favorite food groups.
Ingredients in a Caramel Frappuccino
To make this copycat Starbucks caramel Frappuccino recipe, you’ll need:
- Ice cubes
- Brewed coffee, allowed to cool completely
- Milk of choice
- Sweetener of choice (white stevia powder, liquid vanilla stevia drops, Splenda, or granulated sugar)
- Vanilla extract (optional but recommended)
- Fat-free whipped topping (or whipped cream)
- Caramel sauce (homemade or store-bought, may use sugar-free if desired)
How to Make a Caramel Frappuccino
If you’ve never made a caramel Frappuccino at home, you’re in for a treat! The process is so simple. If you’ve made a smoothie before, you can make a Frappuccino yourself.
- To make this caramel Frappuccino, simply combine all the ingredients (minus the two garnishes) in a blender and blend until smooth.
- Give it a taste and adjust the flavors as needed, adding more milk or coffee as you see fit.
- Pour your Frappuccino into a large glass and dollop whipped topping on top, followed by a drizzle of caramel sauce.
- This caramel Frappuccino is best enjoyed right away, but it’s still delicious even after it melts a bit.
Tips for the Best Caramel Frappuccino
Instead of brewed, fully cooled coffee, you can also freeze leftover coffee in an ice cube tray and use coffee cubes instead of some of the ice cubes. Your Frappuccino would be incredibly strong, but some people may like that!
Also, you can find cold brew coffee in most stores now, so feel free to use that instead of coffee you brewed and chilled yourself.
Just double check that your store-bought coffee has no sugar in it, as that may make your drink too sweet.
Recipe FAQs
Not at all! I used unsweetened vanilla almond milk, but you may use any dairy or non-dairy milk you like. I just recommend using unsweetened milk, otherwise your drink will come out far too sweet.
Yep! You can use any sweetener you’d like. Just add in a little at a time until you figure out exactly how much you like.
And if you don’t like sweet drinks, you can always omit the sweetener and make a blended caramel iced coffee instead.
Totally! I recommend making the full recipe and putting the extra portion in the freezer, and the next time you want one, it’s ready. No need to dirty the blender.
All you have to do is let it defrost a bit, either 30 minutes at room temp or about 1 minute in the microwave. Or you can kind of pick at it, granita-style.
Just note that if you plan on freezing part of your homemade caramel frappuccino, you should wait to top it with whipped topping and caramel sauce until just before you eat it.
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Homemade Caramel Frappuccino
Ingredients
- 3 cups ice cubes, 3 big handfuls of cubed ice, not crushed ice
- 1 cup cold strong coffee, previously brewed and chilled
- ½ cup unsweetened vanilla almond milk, or your favorite milk
- sugar-free sweetener, white stevia powder, liquid vanilla stevia drops, Splenda, or your favorite, to taste
- ½ teaspoon vanilla extract, optional
- 2 tablespoons fat free whipped topping, for garnishing
- 1 tablespoon sugarfree caramel sauce, for garnishing
Instructions
- Combine first 5 ingredients in the canister of a blender and blend until smooth, creamy, fluffy, frothy, and combined, less than 1 minute.
- Taste, and if necessary, adjust with a splash more coffee, milk, dash of sweetener, or a few ice cubes.
- Garnish with whipped topping and caramel sauce. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delish! Would it be okay if I added as *splash* of Kahlua to mine? :D
Either that or Baileys :)
Oh my, I must try!
The caramel frapps are my favorite and like you, iced drinks usually last me all of 2 minutes. This is a great alternative!
I’m not sure why, but I’ve always been a simple coffee/americano (hot or iced) kind of girl, which I guess I should be thankful for since those options tend to be much more affordable. These pictures make me want to give frappuccinos a try, though!
Ok, this looks AMAZING and the perfect afternoon treat for weather like today. It’s 100 degrees up here, can you believe it? Your photo is absolutely gorgeous and makes me totally want to inhale one of these right now! ;) xoxo, Jackie
I wish it was 100F here! Not even. Maybe 78F? “Perfect” weather. But I wouldn’t mind yours either :)
I now have a serious craving :)
“If I’m going to pound mindless calories, I at least want to chew them rather than slurp them.”-This line made me laugh out loud for real! And oh man, this drink? YES PLEEEEEASE!!
Oh my gosh, this does sound too good to be true!
For the frappuccino:
you could use sugar free caramel syrup. It’s 0 calories and adds a wonderful caramel flavor to it
This looks DELIGHTFUL! We are trying your could be a muffin-could be a pancake blueberry cake today! And you made us VERY happy in whilst we were stationed in Seoul, S. Korea because no cafes would serve the pumpkin latte in the fall, but we followed your recipe to pumpkin bliss.
Now we are living in Hawaii and I think this cold, yummy drink will serve perfectly also! Thanks for the inspiration!!
So happy to hear that you enjoyed that recipe while you were in Seoul! You are right – very few places get as excited about pumpkin as the USA does and glad the recipe came in handy for you!
SO true. Koreans were all about the “Sweet Potato Latte”, and we learned the hard way that if you were at a mom and pop coffee shop, “latte” meant only flavored milk, not coffee! Oh the adventures of overseas living;) (I love it)
This would totally hit the spot right now!
I love my iced coffee but hate sugar.
BUT every once in a while I will get my iced latte with a drizzle of hazelnut syrup.
So good.
So I can see how and why these are far better!
Mmm, hazelnut syrup would be delish! Or just chocolate sauce :)
Since it’s summer and I no longer have to work (love being a teacher!), I imagine myself making these daily! And I could totally swap out the caramel for chocolate or hazelnut or whatever I’m into that day! Great recipe!
I love iced coffee, and the skinnier the better; this looks over the top Averie
Mmm…granita style sounds perfect for summer!
Wow! So few calories, there’s no excuse not to make it!! I love frappuccinos!