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!
- Starbucks ground coffee, 5 heaping Tablespoons
- Spring water, 2 cups
- Whipping Cream, 1/2 cup
- Caramel Sauce,1/4 cup
(I use Mrs. Richardson’s Butterscotch Caramel Sauce. It has a great flavor and is reasonably priced.)
- 1 tsp vanilla extract
- Crushed Ice, 1.5 cups
- Chocolate Syrup (like Hershey’s) – for drizzling
- 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.
*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.