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Frappuccino Recipe

5 from 13 votes

You can make a super easy and delicious Starbucks copycat Frappuccino recipe at home, with just 5 minutes and a blender! 

Coffee Frappuccino Recipe

The best homemade Starbucks Frappuccino recipe

In almost no time, this popular frosted coffee drink can be all yours.

Thick, whipped, frosty and creamy, the classic energizing blended coffee beverage is one recipe you will be making over and over again.

Thousands of reviewers agree that this is absolutely the best homemade Frappuccino recipe they’ve tried. Plus, you get full control of how much sugar to add.

Even with no artificial flavors, no xanthan gum, and no preservatives, it really does taste just as good as the famous original, or possibly even better!

You may also like this Chocolate Mug Cake

Coffee Shop Frappe

Benefits of making your own

Another advantage to making your own frozen coffee drinks is the lower price.

One single venti Starbucks Frappuccino can cost as much as $5.95. While grande and tall drinks cost fifty cents to a dollar less, this can still add up pretty quickly if you order them every week.

Add a pump of syrup, and the price goes up even more.

Depending on the type of milk and sweetener you choose, this DIY Frappuccino can yield more than seven drinks for just about three dollars total.

So why not save money and skip the coffee shop version? Whip up your own healthy Frappuccinos at home, and you won’t even have to leave your pajamas!

Too cold for a Frappuccino? Make this Pumpkin Spice Latte

Watch the homemade Frappuccino recipe video, above

Coffee Frappuccino Ingredients

Healthy coffee Frappuccino recipe ingredients

To make the easy coffee recipe, you will need milk of choice, regular or decaf instant coffee, pure vanilla extract, sweetener of choice, and a pinch of salt.

There’s no brewed espresso and no heavy cream required. And the iced coffee drink can be dairy free, sugar free, gluten free, soy free, nut free, keto friendly, and vegan.

For a vegan Frappuccino, just choose a nondairy milk. Almond milk, soy milk, coconut milk, and oat milk are all great options.

Use your favorite all purpose sweetener. This includes granulated sweeteners like white or brown sugar or unrefined sweeteners like coconut sugar or date sugar. You may also use a liquid sweetener, such as honey, agave, or pure maple syrup.

If you prefer a keto Frappuccino with no sugar, opt for low carb offerings like xylitol, erythritol, allulose, or a monk fruit blend. Or add stevia extract to taste.

Be sure to buy pure vanilla extract, not imitation vanilla flavoring. This will make a big difference in your finished recipe.

Leftover coffee? Make Keto Chocolate Mousse

Coffee Ice Cubes

How to make a copycat Starbucks Frappuccino

Read through the recipe instructions, then gather all of your ingredients.

Whisk together the milk of choice, coffee granules, vanilla, sweetener, and salt.

Freeze the liquid mixture in a shallow container or ice cube tray.

This step can be done days or even weeks ahead of time, giving you an almost instant coffee drink any time a craving hits.

Once the coffee ice cubes are frozen, pop them out into a blender.

Thick Frozen Frappuccino Ice

Let the blocks thaw just enough for your blender to handle. If you have a powerful high speed blender like a Vitamix or Blendtec, you may be able to skip the thawing step.

The recipe will also work with a cheaper blender or a food processor. There’s no fancy equipment needed to make your own Frappuccinos.

Blend everything together until it reaches a thick and slushy Frappuccino texture.

Taste, then add additional sweetener if needed. Do not add any ice, because it would dilute the deep coffee flavor.

Pour the frozen coffee frappe into a tall glass or two mason jars.

Top with whipped cream, ice cream, chocolate syrup, crushed graham crackers, or crumbled cookies if desired.

While the blender is out, make Coconut Ice Cream

Healthy Homemade Frappuccinos

Secret Menu Frappuccino Flavors

Salted Caramel Frappuccino: Increase the salt to a scant one eighth teaspoon. Add a spoonful of jarred caramel sauce or homemade Coconut Caramel to the base recipe. Or add a swirl on top after blending.

Mocha Frappuccino: Add three tablespoons of cocoa powder to the base recipe before blending. For a double chocolate Frappuccino, top with shaved chocolate.

Java Chip Frappuccino: Make the recipe below as written, blending in a tablespoon or two of regular size or mini chocolate chips or Sugar Free Chocolate Chips.

Vanilla Bean Frappuccino: This one is made with no coffee or caffeine. Make the recipe below and omit the instant coffee. Instead of the half teaspoon of pure vanilla extract, add one teaspoon of vanilla bean paste or the seeds from a vanilla bean.

Pumpkin Frappuccino: Blend in half a cup of pumpkin puree, a fourth teaspoon of cinnamon, an eighth teaspoon each of pumpkin pie spice and ground ginger, and an optional pinch of ground cloves. Top with Coconut Whipped Cream.

Peanut Butter Frappuccino: This one is easy. Simply blend in one or two tablespoons of peanut butter (or almond butter) into your coffee beverage.

The next secret menu flavor variations on my list to create include Oreo, white chocolate, chai tea, strawberry crème, mint or peppermint, matcha, butterbeer, chocolate hazelnut, toffee nut, birthday cake batter, and unicorn Frappuccinos.

Can you think of any other flavors I should try?

DIY Starbucks Recipes

Serving suggestions for your coffee drink

One of the best things about the recipe is that you can serve it with breakfast instead of hot coffee, as part of a healthy afternoon snack, or as a delicious dessert.

The coffee Frappuccino copycat pairs perfectly with Healthy Banana Bread or a thick slice of Chocolate Banana Bread or this low carb Almond Flour Banana Bread.

If you are not a banana fan, the drinks are also great alongside other baked goods such as scones, blondies, brownies, donuts, cookies, or Applesauce Muffins.

Or turn it into a meal, serving with Vegan French Toast or heart healthy oatmeal for an energy rich breakfast or a grilled veggie wrap, sandwich, or Avocado Salad for lunch.

More easy copycat recipes

Pineapple Dole Whip

Homemade Nutella Recipe

Vegan Chocolate Chip Cookies (Toll House copycat)

Healthy Shamrock Shake

Chick-fil-A Healthy Peach Milkshake

Homemade Blender Ice Coffee Drink
Pin it now to save for laterPin Recipe

Frappuccino Recipe

How to make your own copycat Starbucks Frappuccino recipe at home in just five minutes.
Prep Time 5 minutes
Total Time 5 minutes
Yield 2 servings
5 from 13 votes


  • 2 cups milk of choice
  • 1/2 tsp pure vanilla extract
  • 2 tsp regular or decaf instant coffee
  • 1/16 tsp salt
  • 3 – 4 tbsp sweetener of choice


  • Whisk ingredients together. Freeze in shallow containers or an ice cube tray (I used this ice cube tray). Once frozen, pop the blocks out. Thaw until just soft enough for your blender to be able to handle it. Blend until desired slushiness is reached. Add extra sweetener if needed, but do not add ice, because it would dilute the flavor. Feel free to add cocoa, cinnamon, berries, chai, banana, or other flavors if you wish. (More flavor ideas are listed earlier in the post.) And don't forget to leave a review if you try it!
    View Nutrition Facts


Also be sure to try this popular Avocado Smoothie Recipe.

Have you made this recipe?

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Published on July 16, 2023

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Qi Ting @ Misadventures of Fat free Baking says

    I love coffee flavoured stuff– from bread to ice-cream EVERYTHING except coffee itself which my mum doesn’t allow me to drink (she’s afraid I’ll get addicted). But this Frappuccino sounds amazing! I’ve never had anything from Starbucks before can you believe it?! Simply because its expensive actually. They cost the equivalent of 2 regular sized meals in S’pore. I’m so going to try this… when mum’s not around… 😀 Ssshhh

    • kerragh says

      Thank you for emphasizing the importance of not omitting the salt. Most people don’t realize that salt can actually sweeten foods and in the case of cocoa, it removes the bitterness making for a smooth cup 🙂

  2. The Teenage Taste says

    I love Starbucks coffee but it is pretty high-priced. That’s why I usually only get it when I am on vacation and stuff. Their “Java Chip Frappuccino” is my favorite! Chocolate and coffee is almost as good as chocolate and peanut butter! 😉

  3. Julie H. of Spinach and Sprinkles says

    I LOVE them!!! (only get to drink them about once every three or four months) I wish I lived closer to a Starbucks but then again, it makes it easy to stay away when I have to drive 70 miles’ish to get to one….. I LOVE making them at home. I’m going to give this a try when I get back from vacation (where I will probably have one or two of the real deal…)

  4. Alex @ fightcancerwithfood says

    You have amazing timing! I was just trying to figure out how to make my own yesterday after craving one for daaays, I’m way too addicted! Have just put the ingredients in the freezer, literally can’t wait to blend it up. Was just wondering what the purpose of the salt is?

  5. Jenny says

    I hope I’m right when I say that, well, I don’t think I’m the only one who doesn’t like coffee… I have met a few others who don’t. Any other commenters out there with me on that?! I have tried it on a couple of occasions, and, honestly, I LOVE the smell of coffee… You’d think that since the senses of smell and taste are linked that I’d like the taste too, but I can’t stand it! I’m a tea-lover, and probably always will be. Love my green tea in all forms (bancha, matcha, genmaicha, sencha…), rooibos, and green tea.

    I’ve had the green tea frappucino from Starbucks. That was my one and only Starbucks purchase, and it wasn’t even me buying it, actually. It was also my first and last Starbucks, ever. I’m not the only one that doesn’t like coffee, I think, but I’ll probably be the only one who DOESN’T like Starbucks. I have a longstanding grudge against them for closing down my one favourite ice cream store in Vancouver and taking over the location, despite that ice cream store being extremely profitable and despite the fact that there is another Starbucks RIGHT on the opposite corner of the street, and four more Starbucks within six blocks. Jerks. Hmmph.

    Perhaps I will modify your frappuccino recipe and try to make a green tea one… I’m sure this will be super tasty to those that like coffee, though!

    • Sam says

      Definitely not the only one who doesn’t like Starbucks (and it seems a fairly common sentiment ’round where I live).

    • Rachel says

      Agree on not liking Starbucks. Why pay so much for crappy coffee, when there are locally owned coffee shops that serve much, much better coffee? At least that’s the case where I live. 🙂

    • Patrice says

      You’re definitely not the only one who hates starbucks. I did for the longest time, because being a coffee and chicory drinker from essentially birth, starbucks reminded me of “that crappy free coffee everywhere has,” as my 13-year-old self put it.
      I’ve acquired the taste in college, but i still have to drink the sweetest flavors on the menu to balance out that nasty bitterness all starbucks inherently has. Hey! that’s probably why all their drinks have so much sugar, to mask that weird bitterness.
      I wish there was a small local coffee shop i could support, but my favorite closed down and nothing else is the same. My favorite “local” shop now is a good 30-45 minute drive from home.
      I just use my own frappuccino maker now, and my own concoctions are STILL half the calories of Starbucks’.

      • Alicia @ Treble Tart says

        I know this thread is a few months old, but I just stumbled across it and thought I’d offer my two cents. I just started working at Starbucks this summer and it’s been a very eye-opening experience! I enjoy the job, mostly because it’s fun to talk to the customers and make all the different kinds of drinks. However, I can’t drink any of the drip coffee; I can swallow the dark roasts if I add a generous amount of coconut milk creamer (haha!), but other than that, I think it all tastes weirdly bitter. What’s interesting, I think, is that Sbux gets their coffee beans from reputable countries (Kenya, Indonesia, Brazil, etc.) as far as coffee crops go, but it still tastes so much worse than other brands that get their beans from the same places! And as for all the sugar-laden superdrinks, even something like a “skinny” vanilla latte is still about 150 calories for a grande (medium size)! It’s a little over-the-top, for sure, but like other people have mentioned, it’s okay to indulge every once in a while. The pastries, though… eek. Don’t even get me started on how unhealthy those are! Fortunately for me (temptation-wise), the only vegan items are the plain and multigrain bagels, so I don’t have to worry about eating anything else in the store. 😉

        Oh, and the green tea frappuccinos don’t have any coffee in them. Or they shouldn’t, if they’re made correctly. If you want to try an at-home version, they’re just made with matcha powder, your choice of milk, classic syrup (which is just Simple Syrup — any liquid sweetener would work), Sbux Creme Base (more sweetener, basically), and ice. 🙂

  6. Missy says

    Awesome! Before I was health-conscience, I used to drink one of the grocery store ones each day. I was astounded when the realization hit as to what I was putting into my body. Thanks so much for this as I can indulge without guilt.

  7. Laura says

    So excited you can make this without a vita mix! I’ll be getting some instant coffee, and them I’m making this baby ASAP!

  8. Leslie says

    Oh yes, when Starbucks introduced vegan frapps, I knew it was bad news for my waistline AND my wallet! So excited to try your version, Miss Katie. An d by the way, the photos look FABULOUS! 🙂

  9. Rachel @ Eat, Learn, Discover! says

    frappuccinos used to be one of my biggest weaknesses! I love coffee, and have a hard time going a day without it. I know it’s not the healthiest of things, but I limit it to one cup a day, and always cut the acid with some soy milk or something. I rarely make my own coffee drinks, though, but I may just have to give this one a try!

  10. Balancing Sylvia says

    You are brilliant. Oh and thanks for permission for the occasional Starbucks treat 😛 I kid, I used to love their frappuccinos and switched to the sugar free versions b/c the originals were so sweet. Then I realized they used Splenda which I don’t like to use AT ALL. Thanks for the alternative lady!

  11. Tanya says

    Haha! Yes, pre vegan days….one summer, while in NYC, I got hooked on the Mint Choc Chip Frappuccinos (Frappuccini??)!! They were so good. Haven’t had one in a while….I LOVE coffee but try to make at home most of the time.

  12. katie @KatieDid says

    I do love coffee, and I’m okay with my addiction because, well I love it! It’s such a routine for me, to enjoy a cup with some cream in the morning while browsing blogs and emails. But I’ve never been one for any of those other coffee drinks, they’ve always upset my stomach way too much. This version looks divine, and I’ve been meaning to give instant coffee a try because its so darn quick!

  13. Alyssa says

    I know you can’t see me, but I am currently prostrate on the floor, worshipping you.
    Which makes it kinda hard to type…

    I NEVER drank coffee until grad school. A Starbucks opened down the street form my apartment, and with my crazy schedule I started mainlining caffeine just to get through the day (and night). But I recently stopped drinking Frappuccinos because of all the sugar.
    And now I CAN HAVE THEM AGAIN!!!!!!!!!Thankyouthankyouthankyouthankyouthankyou!!!!!!!!
    Mwah! Mwahmwahmwahmwahmwah!

  14. Lindsey @ Why Just Eat says

    I was a full blown Starbucks addict until I learned how to make cold pressed coffee concentrate. Happy to report I haven’t been to Starbucks in over two weeks and enjoying the savings! You should try the concentrate – it is a little more time intensive to make initially, but the flavor is amazing. There’s a recipe for it, and a long list of drinks you can make with it, on my blog 🙂

  15. The English Major says

    Frappucinos were how I started drinking coffee… now I drink it black and my doctor has serious conversations with me about my stomach lining. So I guess I can legitimately say that Starbucks is a gateway drug.

  16. Julia says

    I make my own fraps all the time with a similar recipe to yours. I find that they are a bit more like the real thing if you add a pinch of xanthan gum to keep them from separating.

    I was formerly addicted to mocha lite frappucinos, and while they’re only 130 cals in a grande they are WAY to high in sugar so I’ve really been enjoying making my own with stevia.

  17. Nichole says

    mmmm i love coffee! I definitely don’t need it, but it gives me something to look forward to during my morning classes. It’s great that you did this swap because Starbucks frappuccinos are my FAVORITE (specifically, light java chip). I’ll definitely need to try this.

  18. Liz @ Tip Top Shape says

    I am a coffee addict–I want it every day, all day, in an IV so that I get a constant supply. lol Not a big fan of frappucinos, though. I see it as fake coffee. It also has to do with the price. I can’t see shelling out 4-5 dollars for one drink. I will definitely try yours, though. 3 dollars for 8 servings? Sounds good to me!

  19. Lisa says

    mmmm good idea! I go through almond milk like crazy at my house…might as well add another recipe! haha and I do love starbucks- cinnamon dolce latte is my favorite, but your right, its almost 5 dollars! Im a broke college student, i dont have that money to blow! although…I do anyway 😉

  20. Arin says

    Not trying to discourage anyone from making their own frozen drinks, but I was told at my local Starbucks that the Frappuccino “Light” is made with a stevia sweetened base. Starbucks doesn’t seem to be pushing the Light drinks, but the calories for the Light drinks are pretty low (under 150 for the tall Java Chip light).

    • Abby says

      I was told that too, but its not all stevia. Its a stevia base that also has cane sugar and other flavorings. And the nutrition facts still list it as 23 grams of sugar. I don’t know how they were able to do that with stevia sweetened! I guess they subbed for just half the sugar? Still too much sugar for me, for something I’d eat in about 5 minutes!

  21. Amber K says

    I actually hate the taste of coffee, even if tons of flavorings have been dumped in all I can taste is coffee. Blech! But I have to share this because a lot of people I know are totally coffee obsessed!

  22. Abby says

    I am trying this FOR SURE!!!! Former frapp lover here! I gave up my one a day habit because all the sugar was making me feel crappy. But I never gave up my love for the taste! For the past few months, I’vve been settling for plain iced coffee, but now I am soooooo excited to have a frappuccino again! You are so awesome!!!!

  23. Christina says

    for those times when you are in a bind with only a Starbucks and no vitamin in sight, a soy coffee frappucino lite(the lite syrup is made with stevia) can be quite nice 🙂 can’t wait to try your version!

  24. Leanna says

    As a person who works in a coffee shop and was also working on trimming her figure, I learned how to make some of my favorite drinks in healthier ways. You could blend up this drink immediately without having to freeze it if you combine 12oz of ice with 4oz of coffee and 4oz of your favorite milk – more milk to be creamier, and more coffee to be more coffee-flavored. Add in stevia, use flavored milk, dark chocolate pieces, bananas, or find another variety of low-sugar flavor, and blend! You may want to use less ice to decrease the overall iciness of the drink. (And I bet that would taste even better with your suggested pinch of salt and vanilla extract!)

    • Karen says

      I also work at a coffee shop and am trying to de-sugarize… In advance you could make and freeze your coffee into cubes. Into the blender- coffee cubes, milk, a banana (or half) (it smooths out the mixture and keeps it from separating) (it adds sweet too) (if you need more ice – freeze banana sections), add flavours, etc. Blend and enjoy. As far as Starbucks frappuccinos go: Ask for your frappuccino to be blended with one less pump of blending base (the sugar stuff that smooths out the mixture) and/or less pumps (or scoops) of flavour. We’re always messing with the recipes 🙂

  25. Kaycee says

    omgosh yay! i love this post because whenever i go to starbucks i get a light mocha frap- it’s my fav! i am definitely trying this out whenever i get a craving :DD

  26. Alexandra (Veggin' Out in the Kitchen) says

    Honestly, I can’t stand coffee! I love the smell of it, and things like coffee cream truffles and coffee ice cream I LOVE, but coffee as a drink just doesn’t work for me. However, after seeing this, I wish I DID like coffee!! 🙂 I may have to buy some decaf instant coffee though and give it a try anyway (if they even have decaf instant coffee… I’ve never been shopping for coffee so I wouldn’t know, lol!)

    Even if I don’t make if for myself, I should make this for my mom! And maybe I would use caramel sauce for the sweetener since she really likes caramel frappuccinos 🙂

    Maybe I could use hot chocolate mix in place of the instant coffee and throw in some chocolate chips before blending! Chocolate chip blended cream frappuccino here I come 😀

    <3 <3

  27. Kat says

    OMG,Katie,you’re the GODDESS of healthy & delicious recipes! 😀
    I love you page SO much,and now you’re giving me the possibility to enjoy my beloved Frappuccinos without tons of sugar AND without spending so much money!
    On top of that,I kinda have the same problem as you: My body doesn’t really tolerate caffeine,so if I drink too much coffee,I firstly cannot sleep at night,secondly,my stomach aches like hell… 🙁

  28. Angel says

    I have had Frappuccinos, and I used to love them. But the sugar and caffeine?!?! I cannot consume that much of either. I now make a blended drink with almond milk, cocoa powder, decaf instant coffee powder, vanilla, and cacao nibs. OH MY! I LOVE this drink. Whenever I think of yummy blended Frappuccino-type drinks now, I always mean my homemade version. I never want to pay $4 again for something that doesn’t taste as good to me as mine and leaves me feeling yucky after I drink it.

  29. Aine @ Something to Chew Over says

    I named one of my gerbils Frappuccino as she’s exactly that colour 🙂

    I very rarely buy coffee like that – they’re so expensive and I’d rather eat my calories and sugar! Your recipe looks perfect for after a workout on a warm day. In fact I think that’s what I’ll do!

  30. Dawn @ Blonde on a Mission says

    I haven’t had a frap in a while, only because they are quite unhealthy, even for the lite ones. But having one once in a while is not a problem at all! I just used to have them every single day, yikes. This is a great recipe! It sounds like the perfect coffee shop breakfast with the cookie truffles 🙂
    And PS, love the new header!!!!

  31. Holly @ The Runny Egg says

    I like coffee once in a while — I used to drink a ton of it in college and when I quit smoking I quit coffee too. Now I like to have some if we go out for breakfast, or on Thanksgiving — it tastes so good with a slice of pumpkin pie!

  32. Jen says

    I don’t really like coffee at all anymore, with the exception of coffee flavored desserts, like ice cream. I’m definitely not a Frappuccino fan, but I would give your healthy version a try for sure! I’d probably leave out the coffee and just call it a milkshake. 🙂

  33. Paula says

    I frequent Starbucks all the time, and to save money, I’ve adapted to just enjoy their regular coffee with soy milk and cinnamon. Not even Splenda which I know can’t be good for you. I figure it’s just like a cappuccino but without the foamed milk, which flattens out anyway and you get more air than anything on those high-priced drinks. My beau and I actually split a Tall … we ask for a second cup, and when you add the soymilk, it’s more than enough for both of us.

    Just wish Starbucks would get some vegan pastries already!

      • Paula says

        Figures Boston … small college town … Boston Vegan Association is there. Starbucks could be sure there’s a market for it there. Personally I think if they picked some good recipes it would be a good bet for Starbucks. I went on their message board (don’t know if it’s there anymore) and there were thousands of hits requesting vegan products.

        I was thinking of sending their corporate office some samples with a persuasive pitch, but I’m not such an accomplished baker. CCK — an idea for you, eh? 🙂 You have this wonderful website as your credential.

        P.S. FYI & off-topic — Michael Greger has this kick-ass new website: Check it out.

  34. Girl In the pink says

    Mmmm this looks good! Starbucks fraps are sickeningly sweet so this looks like a better alternative!

  35. NaturalAsCanBe says

    Because of the caffeine, I don’t drink coffee too often, but once in awhile I indulge in a steaming-hot mug of extra-dark brewed coffee. I like it bold and black, without any creamer or sweetener. The thing I like most about coffee is the SMELL. Good, fresh coffee always smells delicious. Like when you walk past a coffee shop and you can smell it. <33 Ahh, now I wish it smelled like that now…

  36. NaturalAsCanBe says

    Oh, and I love your homemade Frappachinos! So simple, yet so delicious. Beautiful snapshots, by the way. You know food photography is good when it makes you want to whip up whatever is in the picture or–even better–just grab it right from the photograph. 😉
    Yes, I’ve had a few Frappachinos too, back when I wasn’t vegan. I remember I used to order the Java-Chip, and always get annoyed when the pieces got stuck in the straw. Those things are so amazingly unhealthy, though. Now I’m going to make one of these babies with cacao nibs, and it’s going to taste so much better. (-;

  37. Namaste Gurl says

    I’d take your version over Starbucks ANY ole’ day 🙂
    Please, please, please open up your own bakery so I can come all the time! Hehe.

  38. chelsey @ clean eating chelsey says

    I love Fraps, but the sugar content is what turns me away from them every time! These look awesome!

  39. Nathalie says

    I like “doctored” coffee drinks, but I can’t drink black coffee. I’ll make it with “soymilk” (tofu blended with desired amount of liquid), coconut milk, cocoa, sweetener, cinnamon, etc.

    I can’t say I’ve ever had a starbucks frappaccino. There were none around where I was living until I was in college, and by then I’d gotten past the habit-forming stage, haha.

    Totally unrelated, but question for you, Katie: How the crap do you get vegan cakes to hold together and not sink upon removing them from the oven without eggs? I’ve been trying to veganize my cake-makin’, and I can omit all animal products at this point except eggs/egg whites (though I hate discarding the yolk if I’m gonna use the white anyway; seems wasteful). My creations are just flat and dense or they sink like the Titanic in the middle without them =/ I also use bananas often to add moisture, and I read that bananas can hold air the same way egg whites do to give structure, but I’m hesitant to have to choke down another disappointing turn-out (I have limited access to my ingredients, so I can’t afford to NOT eat what I make). If you or anyone else has any tips/advice/miracles up your sleeve, I’d be much obliged.

    • Elise says

      Try Katie’s single lady cupcakes, they’re awesome. And then if you want to experiment more buy Vegan Cupcakes Take over the World. It’s a brilliant book with loads of ideas.
      Elise x

      • Chocolate-Covered Katie says

        Aww thanks, Elise! And I agree about VCTOTW. I love that book!
        Also, if you’re omitting eggs, try adding egg replacer or at least baking powder/baking soda. I’m not a pro cook by any means, and each recipe is different… but baking powder makes things poof up.

        • Nathalie says

          Thanks for reminding me about the single lady cupcakes! If nothing else, I can make a regular-sized batch of batter and make multiple cupcakes out of it for experimentation’s sake, and then just taste and compare. That way I don’t have to make a big cake each time!

          And egg replacer is nowhere to be found here in Japan O_o I do use baking powder, but the problem’s not that the stuff doesn’t “poof”; it’s that it doesn’t retain its structure. It always sinks or collapses and has the density of a brownie after cooling. Stuff I’ve read implies that short of any jarring motion breaking the air bubbles, a possible culprit is that it’s not fully baked? But I bake it the same length as my eggs-in versions and they turn out fine (~40 minutes). You guys have any experience with needing to bake vegan stuff for longer periods of time?

          • Nathalie says

            I do look up vegan-to-begin-with recipes, but often the same thing happens, which leads me to wonder if its the fault of my “moven,” and not the recipe per se. A moven is a common appliance in Japan; a microwave with oven functionality. Since I can’t really adjust the temperature, I can’t be sure if it’s in line with the recommended baking temp the recipes state =/

          • Nathalie says

            Wow, thanks! That book looks seriously useful. Upon searching for “homemade egg replacer,” though, I found a recipe that uses potato starch, tapioca flour, baking powder and soda, all of which I can get here, so Imma try that first and see if it works. I just hope it can create structure in baked goods the way egg (white) can X_x.

            I may get that book anyway though! It looks like it has potential beyond simply vegan baking. Like for friends who might have dairy/seafood allergies.

    • Sharon says

      Look up the depression era Crazy Cake. It uses no eggs or milk. It depends on the chemical reaction of vinegar and baking soda to make the cake rise. You can make it in several flavors but the traditional one is chocolate. It’s an old family favorite.

  40. Ragnhild says

    I havent really had coffee since I was 5.. yeah, I really liked it back then! But then I met my teacher, who smelled like old, sour coffee (yuck), and I decided to never drink it again!
    Now, I like the flavor and smell of it, but I never drink it 😀 These looks great though! And I love when you healthify treats. Why not eat healthy when it tastes better??

  41. Sara N. says

    I guess you could say I am a frappuccino virgin! I do drink a moderate amount of coffee, but have avoided the sweet, frothy concoctions due to all the added junk. My husband, however, loves them. We will be giving this one a try since it is so stinkin’ hot outside. Thanks Katie!

  42. Averie @ Love Veggies and Yoga says

    When I see people ordering frapps at Starbucks and then with the whipped cream and everything else I dont think they actually realize they are eating an ice cream sundae that is disguised in the form of a “coffee shake”.

    I am not afraid of sugar and cook and use plenty of it (same with coffee!) but I know that frapps are basically dessert in a cup. I dont think the avg person realizes this though..they don’t think about it. I am headed for the airport where I know I will see this example played out about 17 times! Like you, nice for a treat, and I know that it’s loaded up with 50g’s of sugar 🙂

    Or I can just make your delish version. And save money. Bonus! 🙂

    • Becca R. says

      I know most of the people are getting the real version when you see them, but keep in mind that they do offer lite fraps. I’m not super concerned about how much sugar I consume as long as what I eat is low in calories (not the best logic I know), but I’ll order a coffee lite frap and get the whipped cream and it still comes in under 200 calories. Still not very low, but it’s great for a splurge. So before you judge the frap-holders, consider that today may be a splurge day for them! 🙂

  43. Alex@Spoonful of Sugar Free says

    I love coffee, but I like it dark and unsweetened-just how I like my chocolate, too! I can’t imagine starting my day off with one of Starbuck’s sugary drinks…and there is no way I am spending that much money on it either!

  44. joanne says

    hey katie i’m wondering if your nutritional stats are wrong? milk (any kind of milk) has natural sugars in it.
    in 1 cup almond milk, there’s 7g sugar
    in 1 cup skim milk, there is 12g sugar
    in 1 cup oat milk, there is 4g sugar

  45. Danni (Healthy Kitschy Vegan) says

    I live off of coffee!! I love the stuff (too much!). I used to have frapps all the time when I was only a vegetarian and still drank milk (I would get light espresso frapps, with an extra shot or two of espresso). Now even though they offer soymilk and vegan frapps, I don’t get them anymore. I really don’t want to drink 170 calories worth of sugar and ice (170 is the lowest calorie vegan frapp! That’s crazy! And it’s so small!!) I had one and only one after the introduction of the soymilk option, and it didn’t even taste good to me. Overly sweet and uber artificial.

    It’s funny…I mentioned in one of my last two posts on my blog that I want to veganize and healthify Starbuck’s dessert menu! We must be on the same (and awesome!) wavelength!!

  46. Tina says

    Sounds yummy! I might have told you this before, but I do a healthy mocha frappuccino-like green smoothie. I fill my blender 2/3 full with spinach, then add 1/2 a frozen banana, 1 cup or so of Silk unsweetened almond milk, 2 tsp of cocoa powder, and 1 tsp instant decaf coffee. I love it, and it’s completely guilt-free! It’s often my breakfast!

  47. Kaitlyn@TheTieDyeFIles says

    I’ve never had a Frappuccino, nor do I much care for coffee, but this looks to die for!! Definitely going to try. My boyfriend is a Starbucks FIEND but I can’t justify spending the money!

  48. Katarina says

    Yummy! I don’t drink warm coffee, but frappuccino is something I drink. Strabucks mocha frappuccino is my favorite, but I don’t drink it as often anymore 🙂 It’s very sweet indeed!

  49. Elise says

    I like my coffee black and strong with no sugar, and preferably from an independant shop. Though I have been to Starbucks a few times when travelling round the country by train. Looks good though! I love that you’ve reinvented starbucks!

  50. Kristen, Sweetly says

    I would say I’m something of a coffee maniac. I usually take it the same way for about 2 or 3 months, and then get completely sick of it, and go in search of my new “usual.”

    Starbucks frappuccinos are pretty delicious, but I’m good for maybe 3 a year (none yet this year!). I liked the light coffee and light mocha options the most; don’t know if they even still have them. I’m usually good for an instant iced latte at home… just instant espresso, almond / soy milk, and some sweetener. So good.

  51. Kara says

    Hi Katie,

    I saw how simple this recipe was this morning when I woke up and quickly threw it together before I went to work. I threw it into my blender when I got home – it’s fantastic! I used hazelnut flavored instant coffee and added cinnamon and a frozen banana. My blender is by no means high-power, in fact I’m fairly certain it’s at least 20 years old, so my frapp is probably thicker than yours was, but I don’t mind eating this with a spoon! Thanks for the awesome recipe 🙂

  52. Kat@Cupcake Kat says

    I love Starbucks! My favorite drink is the green tea latte. I’m not much of a coffee drinker but I like trying their coffee beverages too. I think I’ve had every frappuccino thanks to their half priced happy hour promotion which happens once a year. I’m not a huge fan of the fraps but I do enjoy them sometimes I think my favorite is either vanilla bean or mocha coconut. I’ve made drinks at home before and they were pretty good. I think I’ll try out your frappuccino soon

  53. Ashley C says

    I am so glad you gave the Starbucks drink a makeover!! im addicted to their iced coffees!! I do always get them sugar free with but i spend so much money on them and the caffeine is so bad for me!! I love i can make this one decaf and this one is so much cheaper to make, but the recipe says it serves two but you said you can make 8 cups?? Im confused, does it serve 2 people or 8?? sorry if thats a dumb question, it has been a long day haha!! cant wait to try this 🙂

  54. BroccoliHut says

    I used to get Frapps all the time as a tween. My friends would go to the mall and hang out at the barnes and noble and slurp down Frapps every weekend!

  55. kaila @ healthyhelper says

    I just recently got into coffee drinking actually!!! So I cannot wait to try this….and I just happen to have all these ingredients! YAY!

  56. Rebecca says

    This sounds amazing, I’ll have to try it next time instead of heading to the local coffee shop. I love coffee and have to have it at least once a day. Fraps are a personal favorite, especially coconut mochas 🙂

  57. Lexi @ A Spoonful of Sunshine says

    I only started drinking coffee earlier this year. At first, I tried it for the caffeine boost, but now, I love the taste!

    Iced coffee and I are serious BFF’s. Although your “frappucino” may change that 🙂

  58. Victoria says

    I am a coffee fiend. I like really strong coffee or espresso straight up though. I’ve never been a frappucino fan. Too much milk and sugar, not enough coffee. I might just have to try this recipe though!

  59. Marianne says

    The sugar grams don’t necessarily mean added sugar – there are naturally occurring sugars in the milk used to make those frapp’s, hence why the light versions would still have sugar. Even your own wouldn’t technically be sugar free, because it includes some form of milk. Naturally occurring sugars & added sugars aren’t the same thing, but generally don’t get separated on a nutrition facts label.

  60. Laura says

    I have followed your blog for a long time and I really like it! This recipe, however, seems to be missing a key ingredient: something to hold the frappe together. I make a frappaccino every morning. I use
    3/4 cup skim milk
    1/2 – 3/4 cup extra strong coffee
    tsp fruit pectin
    1/2 cup ice
    1 tsp cinnamon
    1 tsp sweetener / 1 tbsp torani syrup
    You need the fruit pectin! It’s absolutely necessary. If your drink sits, it will hold it together. And I don’t freeze my coffee, but making it extra strong makes up for the 1/2 cup ice.

  61. Hannah says

    I’ve made a vegan version of the Starbucks Frappucino for m blog before, because despite what you say, there ain’t no Starbucks in Australia’s national capital, Canberra! I’ll definitely try your version, though, because mine (liquid + ice) didn’t end up as thick as I remember the real deal being. And I like my smoothies thiiiiick 🙂

  62. Lyza says

    Thanks for this recipe. It absolutely was one that needed a healthy make-over. Thousands of people order these every single day, in complete denial of what it’s doing to their bodies. Kind of drives me nuts. 🙂

  63. Lisa says

    Mmmmm Katie, I had one this morning! It was AWESOME!!! You are my wallet’s new best friend. And it was so easy to make. I know I will be making this again and again and again!!! Thank you SO much! Mine wasn’t as pretty as yours, but it tasted soooo good. Anyone reading this: make this! It really is just like a frapuccino from Starbucks!

  64. Jennifer JCD says

    Coffee = eeewwww…. I cannot stand the stuff, or anything with coffee flavouring. However, I will indilge in a a soy milk hot chcoolate from Starbucks once in a while – they can be pretty good on cold days or really long airport layovers.

  65. Ashley says

    Ok this is literally probably the dumbest of dumb questions lol so please forgive me in advance!!! But ok are you supposed to dissolve the coffee granules before you freeze? Like should the coffee be liquid when you mix it with the milk? Lol I froze this last nite so I’d have it for the morning, and in my mind the blender would chop up the granules for me lol but yeah no. So should I brew a tiny pot of coffee then pour that in the milk to mix before I freeze? :-/ again I realize how dumb this sounds lol but please help! 🙂

    • CCK says

      Hey Ashley,
      Did you mix the coffee with the milk before freezing? I don’t brew mine… here’s what I do: Mix the milk, vanilla, and coffee, then add the sweetener. At this point, my coffee has dissolved (even without heating). Maybe it’s a brand thing? I use Mt. Hagen.

  66. Paula says

    Does Starbucks give a soymilk option on these drinks? To the best of my knowledge they are cow’s milk only, and then there’s the whip cream. Please people, boycott the pain and suffering of cow’s milk … don’t buy products with cow’s milk.

  67. Zuzanna says

    hey katie! i love the idea of “health-ifying” things at home- it’s so fun to experiment and often times the result ends up even better than the real thing! my one weakness is coffee. specifically, starbucks caramel frappuccinos. i usually get the venti caramel frappuccino light (i’m not a vegan) and even though it only packs in 190 calories, it takes a toll on my wallet haha. so i tried to mimick it at home. i use:

    2 cups ice cubes
    1/2 cup silk light soy milk original
    1/2 cup chilled coffee
    sugar (or sugar substitute) to taste (i usually use a mix of torani sugar-free syrup – which i know isn’t the best thing for you, but i have to use the batch of the bottles i got somehow! – and stevia)
    1/4th tsp unsweetened cocoa powder
    and of course, the key ingredients for the lovely frappuccino texture:
    1/4th tsp xanthan gum
    1/2 tsp guar gum

    now blend blend blend until its smooth! it tastes just like the real thing, and makes a 24 oz drink for less than 50 calories!

  68. Marykate says

    Came by to check on my favorite chocolate lover and was pretty excited to see this creation (not gonna lie!) Also, very happy that you’re not going anywhere! Follow your bliss & everything else will follow 🙂

  69. Valerie says

    Just made this, and oh my goodness it really DOES taste like a Frappuccino! And that’s coming from someone who used to be addicted to Starbucks Frappuccinos. I would literally drink one every day. Now that I’ve found your version, I’ll be drinking THIS every day. YUM!!!

  70. Ally @ says

    Much better than a starbucks drink – I bet it tastes amazing!
    I haven’t read through all of the comments, but wanted to mention that whole or ground chia seeds could be used as a thickening agent also. Being hydrophillic they attract water – the fun effect is that they thicken any liquid you add them to – Aim for about a tablespoon per person, per serving. They also give you lots of omega 3 essential fatty acids, a great amino acid profile and are incredibly high in fibre!
    I bake with them (making chia ‘eggs’ to replace eggs) add them to soups, smoothies and sprinkle over salads etc.

  71. Cat says

    This was SO GOOD! I have to get up very early in the mornings (which is why I’m leaving you a comment at 6am!!!) and I normally stop by Starbucks (also known as 4 bucks or $$$Bucks!). Today, though, I had your frapp base in the freezer, so all I had to do was blend it up.

    I swear, if it had been in a Starbucks cup, and if I hadn’t known better, I would NOT have been able to tell that I hadn’t gotten the drink from Starbucks itself! 🙂

  72. Sherri says

    Your Frapp. looks good. And yes I’ve been to starbucks and will admit I am just a little bit addicted to there mocha coconut frappicino. Mmmm, so yummy.

  73. Laur says

    So I finally got around to making this. Yummy! I added a little chocolate syrup to mine, just cause you know I was saving all that sugar and all ;). It was fantastic! Thanks CCK! 🙂

  74. Ally @ says

    I saw some people talking about/requesting egg replacers – for health and ease of use you can’t go past a chia egg! 1 tbsp chia seeds, 2 tbsp water and stir briskly for 30seconds. This is equivalent to 1 egg in all your baking recipes and for binding purposes. I use them in all my recipes – gives you high amounts of omega 3 fatty acids, fibre, protein and antioxidants!

  75. Maria says

    I am drinking one of these AMAZING frappuccinos right now and it is soo good. I have always tried mimicking the Starbucks frapps but have failed because I would add too much ice! This recipe is perfect though, ice free, fat-free, and sugar-free! I added cinnamon to mine before freezing…definitely will do that again. next time I’ll try my shot at cocoa powder…I’m guessing it will be delightful. Thanks Katie! 🙂

  76. Lindsay says

    I saw this post on foodgawker (beautiful photos, by the way!) and saved it right away to try, because I looooooooooooove all things coffee, especially Starbucks drinks. I am so thankful that I found this, because it was delicious! And it really wasn’t hard to make at all, even with my old blender. I’ve already whipped up another FIVE batches of the base so I can have guilt free frappuccinos (that don’t taste guilt free!) all week! Also, I’ve been browsing through your other recipes (amazing!) and am looking forward to trying more of them. You’ve gained another fan!

    • Kate says

      Oh also, I love your blog. I found it a few weeks ago and have loved everything I’ve tried. And I have a huge list of recipes I still need to make. You have made my tummy very happy!

  77. Laurel says

    You always come up with such wonderful ideas. I have one too. Instead of fruit pectin for added thickness why not use ground chia for added thickness plus a bunch of healthy minerals? 🙂

  78. Arusa says

    Since I live in Canada we don’t have big Starbucks. I don’t really go there actually, I think the last time I went to Starbucks was in Malaysia about 2 or 5 years ago. Starbucks scares me kind of because of the calorie and sugar content, it’s amazing how they can squish so many calories into one drink.

    • Chocolate-Covered Katie says

      Or their cake balls! They are flaunting those things like it’s a GOOD thing they’re “only” 200 calories. My friend looked at me and said, “I don’t even know how they were able to get 200 calories in something so small!”

  79. Violet says

    Mmmm with all the excitement over Starbuck’s seasonal pumpkin spice lattes, I’m definitely adapting your version with some pumpkin and pumpkin pie spice as soon as I have the time. Yum!

  80. Anna @ The Guiltless Life says

    I’m all for making over restaurant/cafe recipes at home! I’ve made quite a few frappuccinos at home, sugar-free (naturally, not with artificial sweeteners) and lower in fat. But I haven’t made a vegan one so for those days when I’m getting rid of dairy (I’m vegetarian and ‘part-time vegan’) I can’t wait to try out this recipe. Thank you thank you thank you!

  81. Camille says

    I use Starbucked instant coffee and it tasted even more like the original–though it upped the price slightly–I froze them in big popsicle containers too so then about 2 is just right for a single grande frap 🙂

  82. Missy says

    Katie! I love your healthy Fraps and was sad when I wanted one this morning and realized I was out of vanilla extract. I have to tell you that I used a little peppermint extract and threw some cocoa powder in the mix and it turned out excellent! Your recipes rock and your photography is amazing!

  83. Joyce says

    What type of non-dairy milk did you use? My husband just found out that he is diabetic and I am on a search for anything sweet he can have.

  84. Dan says

    That looks SO delicious, but I can’t drink coffee! Is there a way to make their blended creams this way? I love their strawberries & cream and green tea blended cream frappes *u*

    • Chocolate-Covered Katie says

      Sure thing! Maybe try one of these recipes (or add fruit or green tea to the vanilla one), but just thaw or blend a little longer so it’s frappuccino consistency instead of ice cream consistency. If you do try it, I’d love to know how it goes! 🙂

  85. Tatum says

    I just read your melting banana trick thingy and I was wondering if it only works with oatmeal?Whenever your sugar free recipes say to use stevia packets, mine have added sugar in it. So the banana trick. Is it only for oatmeal?

  86. jo-lyns cup cakes n' candies says

    i love this recipe and i blogged about it, i did tweak it a lil’ to make it my own but i gave you credit and linked to your post! thnx for a great idea!! blessings….

    • Healthy Juicer says

      I gave it a try and it was excellent. I used almond milk and agave. My teenage girls gave it a thumbs up. I am glad to show them an alternative to what they are used to buying.

  87. anewday says

    What non dairy drink has 45 calories per cup? Rice Dream has 120 and I didn’t think to look until after I tried this recipe (which is delicious btw, and I am a Starbucks fanatic!).

  88. Trish says

    Katie, this was wonderful! I just had mine, cut the serving in half and used Truvia for my sweetener. I also happened to have those little single serving packets of Folgers instant coffee in the cupboard, which I usually use for baking, so one was the perfect amount. Because of the coffee actually being in the drink itself, the almond flavor didn’t come through like it normally would if I try to make a latte WITH almond milk. I love almond milk but never care for it when mixed with coffee. The coffee masked the flavor, and it tasted very rich yummy…and just perfectly sweet. I think it will be better with your coconut whipped cream next time. 🙂

  89. Elena says

    I don’t even drink coffee but that looks so delicious that I’m gonna try it.

    I think I’m gonna try every single recipe you have here.

    I’m screwed.

  90. Lizzie says

    I so love this site and bookmarking it now. Thanks to pinterest for showing this image of frappe. 🙂
    See you Katie!


  91. ashley says

    Oh.My.Word. Just saw this in Pinterest. I have been waaaaay overindulging in my new addiction, the 9.5 oz bottled Starbucks Frap. I mixed this up immediately and tasted it before freezing. Unbelievable how similar it tastes!!! I used fat free milk and Splenda with Starbucks instant mocha coffee. Thanks so much for this recipe!!!!

  92. Nicole says

    OMG… I will never buy a real frappuccino again! I made mine with starbucks instant coffee that I had sitting around and vanilla coconut milk. Yum!!!

  93. Anonymous says

    Great recipe! I added cocoa powder and coconut flavoring to mine to make a coconut mocha frappuccino and it worked out great!

  94. Donna Trull says

    I’m a Caramel Frappacino addict. There I said it! Crazy thing is I hate coffee. But I’m a sugar addict too, so there you go. But I’ve decided to try cutting our sugar where I can and I think this is the perfect recipe for me try. I’ve made other frappacino type coffees at home before with some success at saving money but not sugar. (can you say The Pioneer Woman?) I’m going to try your recipe this week. I’ve read others comments that said it was just as good but I don’t know if they’re as addicted to Starbuck’s as I am. I will post back my finding.

    BTW, I love you blog. I’ve spent several hours this morning going thru it and I’ve made out a grocery list to try several things this week. I can feel the pounds melting away just from reading!

  95. Roxanne says

    COFFEE!!!! I can’t live without it~!! I made my own version of a frapp yesterday before I read this. AND IT WAS GREAT!
    1 small carton MUSCLE MILK (i used the light)
    1 packet Starbucks Via ready brew House blend
    large handful of ice
    1 stevia pack
    1T flaxseed (I started using these because of your site and love them, I actually have more energy eventhough I dont think that is supposed to be a side effect)
    about a half cup soy milk or whatever milk you prefer
    Mix well in NINJA! MY NEW FAV KITCKEN APPLIANCE!!!! Its even better than my Magic Bullet
    Now thanks to your recipe and my new one I have 2 frapps to add to my repertoire

  96. Moussia says

    First of all I LOVE your blog! I am trying to live healthier and I have the hugest sweet tooth so I was so excited to discover being those crazy tempting photos on pinterest that there were healthy recipes! I am so excited to try this because I officially quit frappachinos – too much sugar and too much money! love the soften and grind individually the ice cubes idea I’ve been making smoothies and suffering from too many icy chunks.
    xo Moussia

  97. Jeff Underwood says

    Thank you for bringing more awareness to just how bad those things are. When I’m coaching a client who’s a coffee lover, I like to recommend a chocolate whey protein powder from grass-fed cows and mix in tea brewed from Roastaroma by Celestial Seasonings (tastes like coffee but is an herbal tea so it’s actually alkalizing for the body).

  98. Funwithfood13 says

    I love Coffee but my Mom doesn’t let me dink it as much as i would like too
    The Recipe reminds me of an iced coffee I like to make what is the difference between Frappuccinos and Iced Coffee?

  99. Deborah says

    Ironically, I just took my daughter to Starbucks today and we both had Frappucino’s. It was her first one and she fell in love. Wish I’d known the nutritional info, though! Now that my daughter is hooked, I’ll be making these for sure!

  100. Megan says

    I had two quick questions before I try making for my husband –
    (I am not a coffee drinker so excuse me if these seem dumb).
    1) can pure maple syrup be subbed for the sweetener and if so, how much should I use?
    2) can cocoa powder be added to this? I seem to remember the drinks he ordered having chocolate in the bottom…

  101. Kerry says

    I just made this, and it’s amazing! I used to like Starbucks frappucinos, but they’re just too sugary for me now. This one was perfect. I followed your recipe exactly, but I used 2 packets of stevia and 1 Tbs maple syrup for the sweetener. It was so delicious! I’ll definitely be making this over and over again. I can’t wait to try adding other flavors. Next time, I think I’ll try adding some cocoa powder. Thanks for the recipe!

  102. Jackie Rybeck says

    Hahaha! Here I go again, repinning, looking at the recipe and ending up on your site…you are too cool!

  103. Tanya says

    Just made this – mine turned out to be much smoother than yours in the picture… =)
    it was EXACTLY like a Starbucks Frappuccino!!! Honestly!
    I made one with caramel syrup and one with Vanilla extract. Both were simply delicious. OMG.
    Such an easy recipe … But I would never have gotten that idea if I hadn’t read your blog!
    Thanks for healthy frappuccinos!
    (Oh, I used self-made almond milk 😉 )

  104. Jackie R says

    I am a Starbucks drinker, altho I try not to go too often because its expensive. I tried this today and OMG So good. Absolutely loved it and will be making many in the future!! (I used rice milk because thats just what I had around)

  105. Sue Hillard says

    I don’t know how I found this recipe, but I’m SO happy I did. I’ve tried many copycat frapp recipes and this is the best one by far!! It’s a clone:) I didn’t have any instant coffee, so I used 1 cup of extra strong coffee and 1 cup of unsweetened almond milk. Thank you sooooo much!

  106. Jenny says

    I love your blog! This recipe looks great. I don’t ever go to Starbucks because of the cost, if I was full of money maybe I would once in a while because they do have good stuff! I had my first frappe this summer at Mc D’s because I had a coupon (I won’t pay full price for those things) and LOVED IT! I found a recipe for it that had less sugar and fat and it was great. I will try your recipe for one of my afternoon treats.

  107. Kimberly says

    I’ve noticed that if I use half frozen and half refrigerated liquid (of the mixture) it’s much easier on my blender. Also, I can drink it rather than spoon it that way. So yummy!

  108. Michael says

    Just stumbled upon this post off of tumblr – just wanted to point out one thing about the lite frappuccinos (I’ve worked at Starbucks for almost two years now): they are of course made with nonfat milk, which has about 9g (I believe) of milk per serving, but you get most of the sugar from the flavors! Most people don’t realize that when they order a, say, caramel frappuccino lite, it is NOT being made with sugar-free caramel! I don’t know the exact amount of sugar that goes into every pump of syrup, but a grande caramel lite is still getting two full pumps of caramel, not sugar-free caramel! Just a random piece of info I don’t think anyone has pointed out to you! But this recipe looks delicious, I’ll have to try it!

  109. Aasimah says

    So I made this today and let me tell it was way better then the actual thing; and cheaper. The only time I have had a Frappuccino is when my sister bought one for me. They are way to expensive and I prefer Ice Capps. Thanks for sharing the recipe!

  110. Lauren says

    Om nom nom. (Or should I say, “Slurrrrrrrrp”?) I added cocoa powder AND chocolate chips. 🙂

    I’m gonna make this for my brother soon… He’ll love it.

  111. Amy O says

    Oh my, this was super tasty! I made it tonight b/c I was having a Starbucks craving sooo badly, and this hit the spot. I added cocoa powder and a bit of chocolate syrup. I made your vegan cool whip, I had really thick and creamy coconut milk, but when I mixed it up it was more like soupy cool whip instead of fluffy. Anyhoo, I still put it on top of my healthy mocha frap, and mixed in it tastes like the coconut mocha frappuccino they had all summer. It was delicious! Just one caution though: do not get overly excited about this drink and try to pour it out too fast, I did that and half of mine ended up on the floor because it came out too quickly and I actually wailed, “Nooooo!!”

    Also, I just have to tell you, your blog has changed my life. I have had to give up sugar cold turkey because of ovarian cysts, and in hopes that cutting it out along with dietary changes will also help DH and I get pregnant (TMI? Sorry if it is…), and your blog has helped so SO much. I still get to have my cake and eat it too, sans sugar and chemical crap! Thanks so much for all you do 🙂

  112. kristin says

    I end up on your blog from pinterest A LOT. 🙂 I should just subscribe 🙂 This looks so good, but I can’t stand Stevia. It has that same horrible after taste as artificial sweetners to me. Well, guess I could make one with agave nectar…. at least it wouldn’t have high fructose corn syrup 🙂

    • Chocolate-Covered Katie says

      You definitely don’t need to use stevia! I always give options for stevia-free versions of every one of my recipes :).
      (Side note: if you haven’t, try NuNaturals stevia, as it’s the ONLY brand I’ve found to not have an aftertaste.)

  113. Maggie says

    Is the coffee you add prepared coffee or just the grounds?
    Also, if I want to add the chocolate etc to it when do I do that? At the same time as other ingredients or when I blend? I am new at this coffee stuff. Thanks!

  114. R. Barton says

    Chocolate Mocha Frappuccino

    Here’s a sugar free, non-dairy version.
    About 110 calories per 12 oz.

    1 cup Vanilla Almond Milk
    1/2 cup Coffee Mate French Vanilla Creamer – sugar free (liquid creamer)1/3 cup powdered non-dairy coffee creamer
    2 Tbsp unsweetened cocoa powder
    2 Tbsp instant coffee crystals
    1 (3.25 oz) Jello Vanilla Pudding Snack Pack (prepared pudding cup) - sugar free
    2 cups ice cubes

    Blend on HIGH for 45-seconds or until smooth. Makes about. 48 oz.

    The Jello pudding cup makes a thick, rich, low calorie Frappuccino.

  115. Lily says

    Hi, I loved this recipe! I tried it in a blender and therefore had to add some liquid to get it to blend, but despite that it was delicious (though it didn’t look as beautiful as yours!) Thank you!

  116. Julia Smith says

    YUM! The pictures are gorgeous! I’m sure it’d be delicious with your Vegan Whipped Cream! 😉 Is the nutrition info with the sugar? 🙂

  117. Julia Smith says

    Oh my goodness this was so good! I made it one night, and I started tasting it to see if it was sweet enough, and I couldn’t stop drinking it! LOL I ended up not freezing it haha! It was DELICIOUS! I couldn’t believe how much it tasted like a starbucks drink that I used to get! Next time (since it’s winter now and cold outside) I think I might try heating it up! 😉 Thanks for the great recipe! 🙂

  118. Rosa says

    Hello there,

    I tried your recipe with almond milk and added just one tablespoon of Hersey’s Dark Chocolate cocoa powder because I happen to really love that mocha flavor. =) It didn’t turn out so much as a frappucinno for me, more so of a mocha, icy, sorbet texture, which was still really good! I wonder if it’s because I didn’t allow it to thaw? I put it straight into my vitamix. In any case, I just wanted to let you adding that extra tablespoon of cocoa to the whole recipe is VERY worth trying. Thanks so much for sharing! I will be making this mocha sorbet again! Yum.

  119. Scott Inman says

    I don’t know if this comment has been made, but you don’t have to freeze this at all for it to be a Starbucks drink. If you just mix it up and add ice then its like an Iced Coffee drink. I could make this at work (haven’t yet). I did make the frozen version this morning. It was good, but I’m too impatient to wait until its thawed some. I like just pouring the mix in a glass, mixing it, and adding ice.

    I doubled the sweetner also.

  120. Corinna says

    Just made this and yum 🙂 I made it a bit unhealthy by using 1 & 1/2 cup of evaporated milk + 1/2 cup of water instead of just milk, but couldn’t tell a difference. I did add ice instead of freezing and then blending but it didn’t dilute the flavor. GREAT RECIPE!!!

  121. Anonymous says

    Katie I just tried this recipe, the frappucino is so goooddddd!!! It tastes even better than the ones in starbucks! Thank you so much for such a wonderful recipe!
    Oh yeah also, I blended in chocolate chips with it! It was amazing 🙂

  122. Kate says

    I know this post is old, but I LOVE everything I’ve ever made by Katie including this frappuccino! Katie, you’re always so creative and it’s awesome to be able to find healthy versions of not-so-healthy treats. I don’t know if it’s been mentioned, but here’s a tip from having worked at Starbucks- add a pinch of xanthan gum with the rest of the ingredients. That’s actually one of the ingredients in the base “goo” that holds the drink’s consistency together. If you don’t, or can’t use xanthan gum, guar gum would probably work too. Give it a try- I always use xanthan gum when I make fraps at home!

  123. Meagan says

    I went to Starbucks yesterday for my summer drink season Mocha Coconut frappucino and it’s GONE. I cannot even begin to explain what a travesty this is. Have you ever had or made one? I’m curious about a lighter version but wouldn’t even know where to start. There are some online but the light versions don’t come across as very light after all.

    On a side note, I would just like to say that I LOVE your blog. I have not made a single thing that I disliked and that hasn’t been a hit, and I’ve made a lot of your recipes.

  124. Abby Bean says

    I made my own this weekend and forgot to use decaf (the caf is for company); yikes! I really dislike Starbuck’s Frappucinos; they are cloyingly sweet in a most artificial way. But this looks perfect!

  125. Tosha says

    This was delicious! I used 4-5 dates for the sugar and coconut milk. I am not a coffee drinker but I loved this drink. Nummm!

  126. Ashley p. says

    I really, really love Starbucks coffee. Recently though, I have gone on a major diet. So far I have lost 20 pounds! The thing is, is that I can’t have many calories any more. The only two things I drink are milk and water because other drinks have unnecessary things in it that the body doesn’t need. This makes me extremely happy that there is a low calorie drink out there! By the way, I may not eat my own desserts anymore but my family does and they love them so I started a blog. Please look me up!

  127. Ann says

    I tried to click on the link above that says it will take me to your Chocolate Pinterest Board, but its a dead end. Did it move? No longer exist?

  128. tina wells says

    I have turned mine into a protein shake by adding silken soft tofu. To get a really rich flavor I will sometimes use coconut cream instead of coconut milk and a tablespoon of cocoa powder then blend with ice. YUM!!

  129. Bree says

    I do this too I make blended, iced and hot mocha’s, but i use super strong brewed coffee, or espresso, half and half, sweetener and sugar free , %50 less sugar or regular chocolate syrup and blend with ice. of course its better to cool the coffee but waiting is hard lol. For iced mocha’s though i prefer Ghirardelli cocoa powder, mix with hot coffee or espresso, sweetener, ice and half and half. For hot mocha omit the ice and top with whip cream. 🙂 there’s my secrets!

  130. Rebecca says

    Thankyou! Thank you! Thank you! Vegan and Diabetic. The Starbucks light frapaccino mix contains milk. So not only is it still high in sugar, it isn’t vegan. Missed my Fraps. Can’t wait to try your version! Thanks again!

  131. Nancy Johnson Horn says

    Looks like a great idea. I’d need to make it with almond milk, since I’m recently lactose intolerant.

  132. alloyjane says

    You are positively the best. I don’t even like coffee or coffee drinks but I love how you offer such a reasonable alternative for folks who do. I may actually try to make this just for kicks.

    I’ve never had a frappawhatever in my life. The most exciting thing I’ve ever had is a chai soy latte. The starbucks one is terrible but the coffee bean one is ok.

  133. Mel says

    Great recipe!

    I make a similar one and add a 1/2 tsp of Xantham Gum. It helps to keep the mixture uniform whilst thickening the mixture too.

    Keep the yummies coming!

  134. HealthCoach.suz says

    Oh my this is a great recipe. I actually tried it with my OG instant black coffee. This coffee has a smooth base because of the Ganoderma mushroom extract in the coffee. Plus it made it so simple to make. Thanks for sharing. I cannot wait to share with my coffee friends. from

  135. Susan Stair says

    Thanks for a healthier recipe! I will have to try it. I love Starbucks coffee and I only think just the regular brewed coffee is too bitter. Unfortunately,it is too expensive but tastes better than gas station coffee! Blah!

  136. Indie says

    I’m allergic to coffee so I just left it out and made these flavors

    Cotton candy with some raspberry syrup added
    Chocolate peanut butter with chocolate PB2
    Maple brown sugar with maple syrup, brown sugar, and a bit of sea salt
    Salted caramel with caramel syrup and sea salt
    Cinnamon toast crunch with cinnamon sugar.


  137. Courtney says

    This sounds amazing, I’m thinking blending dates in there would be a sublime thickener for extra sweetness and creaminess, specially with almond milk 🙂

  138. Sarah says

    I made this today and I LOVE it! Possibly even better than Starbucks (did I really say that?). The best part is that it’s pretty much guilt free and I could have one just about every day. I added cocoa powder to mine and it overpowered the coffee flavor. Next time I’ll probably just add more coffee. 😉

  139. Caroline says

    Hi Katie!
    I am SO EXCITED to try this recipe! I was wondering how long I should put it in the freezer for. Would it be ok to keep it in overnight and blend it in the morning?
    Thanks So Much!
    -Caroline M

  140. Jessica says

    It’s better to use stevia then sugar, simply because if one tsp=4G of sugar then 1Tbl = 12G and 3T’s for this drink makes it have 36G of sugar. And while it’s still half the sugar it’s the total recomended allowance.

    I hapen to think that the stevia is fine. I like to use raw sugar but as a prediabetic i gotta keep an eye on it. Live this blog katie! Cant wait to try this!

  141. Emmie says

    This is such a great idea, but if you add about 1-2 Tbs. of chocolate milk powder and 1 cup of vanilla ice-cream it tastes soooooo amazing:)

  142. Aubrey M says

    Aha! I’ve been trying to figure out coffee smoothies by combing ice and coffee in the blender…. never thought to just freeze the coffee mixture, then blend! Genius!!

  143. Olivia says

    Being the impatient person that I am, I tried this recipe as an iced coffee (basically I just didn’t freeze the mixture and ground up the iced coffee) and it was DELISH. I altered the amounts a bit and used lactose free milk instead and its my current favorite. Thanks for this recipe!

  144. Denise says

    Just curious if I had to dilute the instant coffee before adding it? I can’t wait to try this recipe and thank you for posting because I wasted so much money at Starbucks

  145. Sandra Delozier says

    When I make your healthy Starbucks Frappuccino, I’d rather use brewed coffee. I would use double strength coffee but don’t know how much I should use. Could you give me an idea how much you would use? Thank you in advance. Sandra D.

  146. michelle says

    hi katie!

    i followed the exact directions-waited actually 10 mins for it to thaw a little and it was so, so thick after putting it in my vitamix. we couldn’t drink it. i had to add more almond milk. did you have to do this too? unless i waited a half hour then i could see it loosening up on its own. just wanted to let the readers know this. it tastes great!!

  147. Hanna_EP says

    I tried this recipe and it was so good, my mom even asked me to make one for her! I am making one for her tomorrow, I hope she will like it 🙂

  148. grglga says

    I should point out that milk contains about 13 grams of sugar per cup. It is more natural than adding sugar and is healthier than Starbucks. The recipe looks good. I will have to try adding pectin, a frozen half of a banana works well also.

    Sometimes I use chocolate almond milk as a base but it has 17 grams of sugar. The Starbucks frappuccino’s get worse if you get the more exotic flavors such as the mocha or java chip etc. Just stick with the coffee frappa light for fewer calories and less sugar if you do get one.

    I have used Bolthouse farms cappuccino as a base and it does not take much liquid to make the drink as it gets very frothy. It has a mild coffee taste so I add 3/4 teaspoon of instant coffee. The sugar is high at 29 grams per up but you can make 5 glasses per 32 oz which lowers the sugar to 22 grams per glass. If you get the Protein Plus that has 24 grams per 8 oz and a glass usually takes 6.4 oz so it lower the sugar to around 20 grams.

    I bought small blender a few years ago. I just fill a glass 3/4 full with ice and add the liquid then blend it shaking a few times and the consistency is perfect. I never had trouble grinding the ice cubes.

  149. Jennifer says

    5 stars
    Oh my gosh; I love this so so much! I have experimented making my own copy cat Frappuccinos a bunch, but I tried your version on a whim (well, a whim and because I love tons of your recipes so I kind of trusted that you might be onto something) and it was the better than all of my versions! I only added one tsp of sugar to the whole batch and that was plenty of sugar for me. Now I got to drink a decadent tasting drink and still get to have a sugary dessert later without feeling like I have completely overdone the sugar intake thing for the day! Yay!

  150. Aeva says

    I really appreciate this recipe. Because while I am not a calorie-counter by any means, the little voice in my head that sounds like my mother keeps telling me that I probably shouldn’t drink a whole breakfast’s worth of calories in caffeine and sugar. And the other voice–the one that sounds like my soul–sees the prices at Starbucks and shrieks in agony.

  151. Mia says

    Katie! I love your blog so much! I’m for sure going to try this, but I had a suggestion! You should put up some recipes using matcha green tea! Not sure if you already have but if not just a thought I love the stuff and would love to learn how to make some healthy/ low cal baked goods out of it 🙂 xoxo ~Mia

  152. Priscilla P says

    Tried today but no freeze version for ut is winter and snowy in Denver.

    Oh my goodness!
    It is way more delicious than Starbucks’!
    Thanks for a great receipe!
    I love your all recipes truely!
    Merry Christmas!

  153. Kevin says

    Katie, this recipe is DELICIOUS! My wife and daughter love it, and I can’t tell the difference between this and Starbucks.

    One suggestion:

    First time I dropped the frap ice cubes into our Vitamix, the consistency wasn’t quite right. It turned out dry and chunky. What we do now is double the recipe portions but only put 3 cups of coconut milk into the mix before freezing the ice cube trays. We then add the 4th cup in liquid form when we are ready to blend. Comes out just like a Starbucks frap!!

    Thanks again for sharing!

  154. Sandy says

    I keep coffee ice cubes (use up the part pot that no one drinks) in the freezer. Toss in the blender with milk of choice and additions. Easy peasy.

  155. JJJ says

    Tried this today. It is fantastic. Used unsweetened vanilla almond milk and 1 tbsp of sugar. Plenty sweet without the 50g of sugar in the Starbucks original. Thanks for this recipe!

  156. Diana says

    I need a Matcha Green Tea Frappuccino recipe with Almond milk. Any ideas? I’m not sure on the correct amounts of tea ,.milk, ice and I assume simple sugar. But, I prefer Stevia. Can you help? Love yourblog…

  157. Steve Jones says

    Hi Katie …
    I’ve been making this for years (and saving money from not going to Starbucks as much!) and actually like it more than fraps from Starbucks. A few days ago I decided to merge this with your Vanilla Chai Breakfast Shake recipe. The result is a Frozen Chai. Here’s how I did it:

    2 cups soy milk
    3 Darjeeling tea bags
    1 tsp powdered ginger
    1 tsp cinnamon
    2-4 twists of a pepper mill
    2 pinches ground cardamom
    2 pinches ground cloves
    2 pinches nutmeg
    2-3 Tbsp sugar (I use Florida Crystals)
    2-3 tsp vanilla extract

    1. Freeze soy milk in ice-cube trays.
    2. Steep tea bags for several minutes in two cups of boiling water. (I steeped for about 10 minutes for more effect.) After squeezing out excess water, put tea in the refrigerator to chill (or freezer if you forgot to brew it ahead of time … but don’t let it freeze).
    3. Load into Vitamix in this order: tea, spices, vanilla, sugar and milk cubes. Blend until smooth.

    * If you don’t want as much of a black-tea caffeine jolt, use only two teabags or steep less.
    * I have tried this with soy milk only, but imagine any other milk would yield good results as well.
    * Since I like making my chai mix from scratch so I can tweak things individually, I have not used premade chai tea bags.
    * Other black tea will likely work just as well; I just like Darjeeling because its level of caffeine isn’t as overwhelming as other teas.
    * You can use any blender, but a Vitamix will yield a smoother beverage.

    Thanks for all your great recipes!

  158. Annabelle says

    Hey Katy!
    I’m one of those girlies who absolutely loooooooooooves the smell and the taste of coffee. However, I can only have decaffeinated since my mom says that the full caffeine version of coffee makes me anxious and agitated. I have Mount Hagen decaffeinated coffee powder that comes in little packets that look like sticks. I usually use one coffee stick to 1½ cups of water when I drink it. I wonder if this stuff would work for me to make frappuccinos at home? Should I use less water to make it stronger? I want to combine this coffee with whole milk, chocolate syrup, and ice. How much would I put in my blender? I’ve always loved the frappuccino, since my American dad (I’m actually Australian, thank you), used to bring them home for me from 711 on his way to work (He worked the early shift at Census
    in Washington, DC). I haven’t had a frappuccino since 2012, the last time I went to Baltimore, unfortunately the last time I saw my American Dad alive!
    He died seven months after I came home from Baltimore. Which brings me to my question. Do you have a recipe for the mocha frappuccino? I think that’s the
    one daddio always got for me. It was either the mocha one or the original coffee one. It came in a pack of four glass bottles, which you would usually store in the fridge. Better yet, he always brought
    home a box of doughnuts to go along with them. Aww man, doughnuts and frappuccinos make a classic combination!

  159. Emerald says

    This recipe. I just had to comment just because it’s sooooo good! I added a bit more Stevia for sweetness, but this is seriously delicious. I sprinkled cinnamon on top and it was the most refreshing thing I’ve had in such a long time! Thank you so much for sharing this!
    I hope you’re having a great day!

  160. Carissa says

    Love this recipe! I like doing a similar thing to make a chai latte frappe as well! Such a great summer treat, and way healthier than storebought too!

  161. Kathryn says

    I’m really glad you updated this. I’ve been wanting to make one, and now I don’t even have to search anymore, and it’s freshened up! 🙂

  162. Felicia says

    This frappuccino recipe is LIFE CHANGING. I’ve never had one from S’bucks because I’m way too frugal to buy any type of drink from them. Plus, the thought of all the sugar in their drinks scares me away. This is amazingly delicious! I used vanilla almond milk and a liquid splenda type sweetener. My grocery list now reads “buy all the almond milk for frappuccinos” haha! 🙂 Thanks for another awesome recipe – I’m bummed that I see it has been around for 8 years and I’m just trying it for the first time!

  163. Saleena says

    Question, do we have to use instant coffee? What if I want to use fresh drip coffee, will that work and how many ounces to use?

  164. Kiera says

    It is so hot in Alabama this summer and I have found this drink to be a refreshing afternoon pick me up. It is so good.

  165. James says

    I Love this frappuccino, and I love all your tips! Can’t wait to try out it, goodbye 5 dollar coffees at Starbucks!

  166. James says

    Katie, I just tried frappuccino last’s very delicious!
    I am going to try other recipes as well. Thanks for sharing.

  167. Mohamed Nagib says

    my first time here and trying homemade frappucino, i cant complain, it came out just perfect, but i skipped the ice cube freeze part , i just nutribulleted everything with icecubes and it came out super perfect, thanks so much for sharing this recipe.

  168. Mary says

    helloo. Can someone please tell me what are the crumby pieces in the frapuccino that are in Katie’s pictures? IT doesn’t seem like milk and coffee, u know? Is it what happened if i put something else in the blender?

    • Jason Sanford says

      If you mean the photo without the whipped cream, that is just pieces of the frozen coffee ice blended 🙂

  169. Priscilla says

    Hi Katie, thank you for posting this recipe! How many ice cubes would you recommend for one serving? Thank you!

  170. Millie says

    Hi Katie,
    I was wondering if you use up ALL of the frappuccino cubes?
    And how long is the usual amount of time that the cubes take to freeze?
    Thank you!!!☕😃😄😁😊

  171. Amelia says

    I ❤❤❤ this recipe! It’s absolutely delicious! I found a really tasty way to make it is adding a small handful of chocolate chips into the blender right before blending it! And then adding some whole chocolate chips on the top! 😋 Thanks for making this AMAZING recipe! 😁

  172. Karin says

    I guess I didn’t let it melt enough, but my Vitamix powered through the blending and I love the result! It was like soft serve mocha ice cream! (I added cocoa powder as suggested above the recipe.) I used decaf, so the kids got to try, and they loved it, too!

  173. Katherine says

    Holy Moly was this amazing! I pay so much money for this at starbucks and this is so much better! It is the easiest thing to make took me 4 minutes so easy and so delicious, I make this everyday now and it has saved me so much money. Thank you so much for this recipe! ⭐️⭐️⭐️⭐️⭐️

  174. Jenniffer LaCroix says

    5 stars
    This is great. I just tried it, and I love it. I hadn’t tried the one from Starbucks so I have nothing to compare it to, but now I wouldn’t want to. How do you make this keto though. I used 2% milk, low carb sweetener. So how would I do the nutrition based on that. I guess the only difference would be milk. Thank you so much. I’ve tried a couple of your recipes and I love them.

  175. Carina a Garcia says

    5 stars
    This is a really smart technique. And I love the tip of freezing it in an ice cube tray. This way it’s already separated into servings. That’s awesome

  176. Marcia says

    5 stars
    Love this! I used to drink Starbucks frapps regularly but I can’t digest cow milk now. I did modify Katie’s recipe a bit 😉
    3 oz OWYN dark chocolate protein beverage
    6-8 oz coffee (not instant, full dark roast)
    2 cups almond milk
    1/16 tsp salt
    3 Tbsp organic maple syrup
    1/2 tsp homemade vanilla extract.

    I used a milk frother to mix it up. I skipped the ice cube part and just put in the fridge to chill.

  177. Marcia Thompson says

    5 stars
    I make this regularly! Love it!
    But I have to customize it 😉

    2 cups flax milk, cold
    6 oz decaf coffee, chilled
    3 oz OWYN, dark chocolate
    3 Tbsp maple syrup

    I use a frother to mix it, store in fridge, no ice needed.

  178. Laurel says

    Since this a re-post/reminder of your 2011 recipe post… for this summer season. Other flavor(s) to recreate – Smoked Butterscotch (latte’), even though it was a seasonal hot drink for one season, then two years later in the fall/early winter. Would it possibly be a riff on a Butterbeer(?). Not knowing since I’ve never had that flavor to compare.
    Usually, for almost everything Starbucks make, I have to go with Blonde (pretty much the decaf?) espresso. Their roasts are always pretty dark and bitter.
    I do admit liking their Macadamia Creme Cold Brew for a recent rotation. Any thoughts on recreating a healthy version of that? I’m guessing that its pretty popular since it’s often out for my local, en route Starbucks locations, which I have cut WAY back on visiting, due to much like everyone else, that overload of sugar.
    Also, with you on the White Chocolate Mocha (sadly I make it harder on myself by dropping a shot of the WC for a shot of Chai). It just hits my high notes for spice flavors.

    • CCK Media Team says

      Butterscotch sounds amazing. We haven’t ever tried macadamia creme but will have to try it to see if Katie can recreate it!

  179. mw says

    5 stars
    soooooo yummy! I’ve gotten a Starbucks Frappuccino literally TWICE in my life but it gave me a crazy stomachache. so I love the “healthy” version that you made lol. instead of begging my mom to bring me to Starbucks I just pop these tiny miracles in the blender and ta-da! instant Frappuccino! stomachache not included! thank you so much for this great recipe <3

  180. Terrell says

    5 stars
    I was so excited to see this information, I couldn’t find the “jump to recipe” button that most websites have. Did I miss it?
    Recipes are always great, BTW!

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