Earlier this summer, my 10-year-old son discovered the joys of Starbucks’ Caramel Frappuccino–and my wallet discovered the “joy” of dropping 5 bucks on a single coffee drink. So, as usual, I decided to come up with a recipe that I could make at home for the Starbucks Frappuccino drink.
Finding a cheaper way to enjoy this drink was definitely a factor in developing this recipe. But I also enjoy having the freedom to give my family what they like to eat and drink right here at home rather than having to make a special trip out. Plus, I can make the drink just the way I want–more caramel sauce, less ice, using a different kinds of syrup, etc. In other words, I like to have more control over what I and my family eat!
If you love this recipe, try these next time!
- Chocolate Raspberry Cupcakes
- Homemade Pumpkin Pie
- Cream Puffs with White Chocolate Glaze and Dark Chocolate Cream Filling
How to Make an Icy Cold Caramel Frappe Starbucks Drink
Recipe Using Coffee, Caramel, Whipped Cream
- blender
- 5 tbsp Starbucks ground coffee
- 2 cups spring water
- 1/2 cup whipping cream
- 1/4 cup caramel sauce ((I use Mrs. Richardson's Butterscotch Caramel Sauce. It has a great flavor and is reasonably priced.))
- 1 tsp vanilla extract
- 1 1/2 cups crushed ice
- 1 Hershey's chocolate syrup (for drizzling)
- 1 Reddi-wip whipped cream ((made with real cream))
Preparing the Iced Caramel Coffee Drink
Using a drip coffee maker, brew super-strong coffee using 5 heaping T. ground Starbucks coffee and 2 cups spring water.
Immediately stir in caramel sauce and stir to dissolve. (Caramel sauce will be easier to incorporate into the coffee if the coffee is still nice and hot.) Set mixture aside and allow to cool to room temperature. Then, cover and place in a freezer-safe container and freeze for about an hour.
To the blender, add 1.5 cups crushed ice*, vanilla extract, and the chilled super-strong coffee. Blend on low speed for about 2 minutes.
Pour into a tall, clear glass.
Top with Redi-wip whipping cream and drizzle with chocolate syrup.
Enjoy!
*I use the crushed ice setting on my refrigerator’s ice maker–but you can also make crushed ice by placing a few handfuls of ice in a large Ziplock-style bag and pounding it (carefully) using something like a hammer. Yes, the blender will finish the job of breaking down the ice into the appropriate texture for the drink–but unless you have a very powerful specialty blender, it’s easier to use crushed ice than expecting the blender to work with whole ice cubes.
Helpful Resource Links:
Mrs Richardson’s butterscotch caramel sauce
Starbucks 20oz Clear Acrylic Travel Tumbler
Ghirardelli Chocolate Black Label Chocolate Sauce, 64 fl. oz.
I want to make these to take with me to school. So I have three questions,
1. Can you keep the mix in the freezer overnight?
2. Do other brands of coffee make a huge difference?
and 3. How much does this recipe make?
Thanks!
-Ariel
1. Yes, you can make the mix and refreeze overnight–however, the consistency of the drink will be different when it defrosts than if you had consumed the drink right away. One way around this is to allow the mix to defrost just enough to be blendable, then stick it back in your blender for a minute before you’re ready for the drink. (If you plan to freeze and re-blend, try freezing the mixture in covered ice cube trays. These smaller chunks will defrost to a blendable point much faster than one big chunk.) Always cover the mix tightly to avoid “freezer taste”!
2. You can, of course, use your favorite brand of coffee. I use Starbucks because it’s my favorite–but everyone has their own preference.
3. As written, this recipe makes about 4 cups.
Thanks!
hi,
would like to know the ingrdients and simple steps in making homemade whipped cream for frappes.
thank you so much