Starbucks Caramel Ribbon Crunch Frappuccino | Homemade CopyCat Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener that adds flavor.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is a dairy-free alternative.

chocolate syrup

🥗Healthier: dark chocolate sauce

💰Cheaper: cocoa powder

Dark chocolate sauce has less sugar.

Brew a single shot of espresso or 4 ounces of very strong coffee using a coffee maker if you don't have an espresso machine.

Put the brewed espresso or coffee in the fridge to cool for a few minutes.

Add 1 and 1/2 cups of ice to your blender.

Measure and add 3/4 cup of milk to the blender with the ice.

Take the cooled espresso or coffee from the fridge and add it to the blender.

Add 3 tablespoons of caramel sauce to the blender.

Add 2 tablespoons of brown sugar to the blender.

Add 1/8 teaspoon of xanthan gum to the blender.

Secure the lid on the blender and select the frozen drink setting, blending for around 1 minute.

Drizzle a couple teaspoons of caramel sauce on the bottom of the serving glass.

Pour the blended Frappuccino into the glass, filling it halfway.

Add a couple tablespoons of whipped cream on top of the Frappuccino in the glass.

Sprinkle around 1 teaspoon of the Heath toffee baking bits on top of the whipped cream.

Slowly pour in the remaining Frappuccino until the glass is nearly full, mixing the whipped cream and crunchy bits as you pour.

Add more whipped cream on top to your liking.

Sprinkle the remaining Heath toffee baking bits on top of the whipped cream.

Drizzle caramel sauce over the top of the whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens