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Homemade Frappuccino Recipe

Love frappuccinos but hate the cost at the coffee shop? Try this delicious homemade copycat recipe that will save you over $300 a year!

Guest post by Sabrina at

I used to work at a coffee shop, and I not only witnessed people coming in several times a day for an almost $5 coffee, I often purchased that expensive blended coffee drink as well!

A few months ago I made the decision to leave my job and stay home with my two kids. Needless to say, I needed to cut my budget to make this possible. One of the first money saving ideas that most people will tell you is to cut out your daily fancy coffee drink. Although I don’t need a fancy coffee drink daily — or even weekly — I am a hard-working mom of an infant and a toddler and it’s nice to have a little bit of luxury in my day!

How Much I Save By Making My Own Frappuccinos

Using a Magic Bullet, I am able to save over $300 a year (assuming I replace two Grande Frappuccinos a week) and still enjoy my fancy blended coffee drinks. Here’s a cost breakdown:

The Yearly Cost of Purchasing Two Grande Starbucks Frappuccinos a Week (at $4.15 each): $431.16

The Yearly Cost of Making Two Homemade Frappuccinos Each Week ($52 for Magic Bullet + $0.50 each per drink): $104

Total Savings the first year: $327.16 (including the purchase of a Magic Bullet)!

Using the above directions, I usually get a very smooth, thick but drinkable-through-a-straw texture. With all the money you’ve saved, you can afford to splurge on a reusable Starbucks cold cup, if it feels a little more luxurious to drink out of an actual Starbucks cup!

Sabrina Hartman is a new stay at home mom to a 2 1/2 year old and a 9-month-old. She loves to find new ways to save money to compensate for leaving the workplace, and is finding her inner homemaker in the process. She tracks her homemaking life and tips at and offers a kitchen tip/guide site at .

Want more make-it-from-scratch ideas? I highly recommend Easy Homemade by Mandi Ehman. This ebook contains more than 60 recipes for homemade kitchen staples and it’s beautifully laid out, well-illustrated, and packed with great ideas and recipes.


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146 Comments

  • Janet says:

    Now if they could just be zero calories!

    • says:

      Skim milk and low fat pudding will help with the calories- and use splenda or another sugar subsititute in lue of sugar. The pudding mix you can also buy sugar free- That should cut the calories down by almost 70%. The calories are definitely in the sugar, regular pudding mix, and in the milk. :o) Looks tasty!

      • says:

        Almond milk really helps lower the calories (homemade almond milk helps cut the cost), and tastes great with sugar free chocolate pudding!

        • Casey says:

          You’ve made homemade almond milk? Can you share the recipe/process?? How much almonds do you need? Almonds are expensive!

          • says:

            •1/4 cup raw almonds (soaked overnight in distilled water and drained the next morning)
            •2 Medjool Dates, pitted
            •3/4 teaspoon pure vanilla
            •1/2 teaspoon cinnamon (optional)

            1.Place dates in a jar with 2 cups of distilled water, cover, and place in the refrigerator overnight.
            2.The following morning place soaked almonds, along with soaked dates and soaking water in a blender with vanilla and (optional) cinnamon.
            3.Process until creamy
            4.Strain milk through cheesecloth or fine strainer to remove any remaining pulp.
            The milk will keep 2-3 days in the refrigerator.

          • says:

            I just use 1/2 pound of almonds almonds (3.48/lb at Winco).
            Soak for 2 days.
            Rinse and Drain
            Blend with 1 1/2 cups of milk
            strain through cheesecloth and strainer
            squeeze cheese cloth to get out as much moisture as possible.
            Pour liquid into gallon jug, top with filtered water.
            The flavor is much better on day 2. Mine isn’t as creamy as Almond Breeze Almond milk, but it’s pretty good. And it works great for my blended drinks. I think Crystal is planning on making some almond milk as one of her DIYs?

        • says:

          If you’re going to buy almond milk and you want a bit of chocolate flavour, try Silk True Almond Dark Chocolate. It’s not a sugary and made with real dark chocolate which makes it healthier and taste WAY better. I’ve bough other almond milks and found them all to be very oily except this one!

    • says:

      I got my magic bullet for a graduation present 6 years ago. I’m missing a couple of pieces, but all in all it still serves me well. I love the versatility of it – you can use it for so many things! I have to say, coffee drinks were the first of my many ventures, though! Interesting that you used pudding – that’s a new one! Great recipe, I’ll have to try it.

  • Lisa says:

    I think I might have to try these. Thanks for the recipe!

  • says:

    Wow! That sounds incredible!!! I wonder if the pudding could be replaced with greek yogurt?! I never buy pudding…

    • Nancy says:

      I made one once with yogurt and let’s just say it was not yummy. And I love yogurt, but this just wasn’t one of mu best ideas. LOL
      See my recipe below for a nice alternative to the above recipe.

    • heather says:

      I wouldnt attempt it with yogurt. Yogurt goes better with fruits for smoothies. When you are making iced coffee drinks milk is the better route to go. I worked in a coffee shop for 7+ Years…

  • says:

    You could probably use sugar free instant pudding mix and skim milk…would really be a guilt-free treat! Thanks for sharing!

  • Kari says:

    Awesome!! I can’t wait to try it out!!

  • kristi says:

    Chocolate pudding sounds like it would make a delicious mocha!!!!

  • says:

    om gosh! that sounds amazing and I don’t even like Frappuccino’s! Heather, you are right, use skim milk, sugar free jello and no wipped topping and it wouldn’t be THAT bad for you!

    Does anyone know i this would this work in a blender as well?

    • shannon says:

      It should the magic bullet is like a personal sized blender!

    • says:

      I just made one in my regular blender this morning, and it turned out great!!! I used sugar free jello and skim milk….that’s about 110 calories for a 16 oz beverage. Definitely not that bad for you in my book!

  • Nancy says:

    I make my husband Frappes about twice a week with this recipe:
    1 tube of instant coffee (think Nescafe) or 1 tbsp instant coffee
    1 cup of ice
    1 cup chocolate almond milk (you could use regular; my husband is lactose/soy intolerant)
    extra sweetener if needed

    Put everything in blender and bingo! Cheap, easy and delicious!

    BTW: Mine are super cheap due to stocking up on the free Nescafe coffee tubes last month 🙂

  • says:

    I have a Magic Bullet and personally I think they’re pieces of junk. They never seem to chop ice very well but I will definitely try this drink. It sounds delicious!

    • Emily says:

      My Magic Bullet was great for grinding my imported Pecorino Romano cheese (before it died that is). That was seriously the only thing I used it for. I bought a knock off one when the bullet bit the dust (Bella I think – from Kohl’s). It lasted only a few months.

    • Sarah says:

      YES! Mine just died, but I barely used it for anything at all ever! It didn’t last long each session of using it and it had a short overall lifespan!

      • Wendy says:

        Really? We’ve had ours for six years now and use it pretty frequently. (We got a food processor as a wedding gift five years ago and haven’t even taken it out of the box yet because the Magic Bullet is so much easier!)

        I will agree that it’s not as good as a “real” blender for grinding ice evenly, but it’s fantastic for doing small quantities of things. And since I almost never want more than a cup or two of any given thing, the Magic Bullet is almost always more convenient than a food processor (with the accompanying 647 parts which all need to be hand-washed).

        I’ll admit, I’m also especially averse to dishes – so I like that the Magic Bullet requires only one thing to hand-wash (the blades) and you can put the cups in the dishwasher 🙂

        • Lindsay D says:

          I’ve had my Magic Bullet for 5 years and love it! I need to replace it because the motor doesn’t sound very good anymore but I recommend it to the customers in my store. It definitely takes more than 7 seconds like they say but I never use my regular blender anymore. Now I’m getting the Baby Bullet for my little one on the way!

          • Liz says:

            I bought a knock-off version of the magic bullet and use it all the time for making baby food – you probably don’t have to buy the one marketed for babies – the regular one should work just fine. I also freeze servings of baby food in ice cube trays and then transfer to plastic bags so I can thaw one serving at a time.

          • Donna says:

            I have the bullet like blender from J.C. Penney’s. I love it. You can usually get them on sale for 19.99.

  • Pamela says:

    Thanks for the recipe! I do have a question though. Do they really use instant pudding at Starbucks??? That just sounds…. weird :-\ lol But I’m willing to try.

    • Keri says:

      I used to work at a Starbucks, and no they don’t use instant pudding, but they have a pre-made frappuccino ‘base’ that they use, and I have no idea what’s in it other than milk and the coffee. Then there they add pumps of syrups and chocolate chips to get the flavors. The pudding sounds like an interesting way to get flavor though!

    • says:

      No, instant pudding isn’t used at Starbucks :0) I use this to get the right texture. Starbucks has a thick syrup to get the right texture.

    • Linda says:

      Pam, no they don’t. One of my good friends was a barista at Starbucks and a few years ago it was made from scratch with the coffee and milk and all the other add-ins. Now, they’ve got what they refer to as a “base” which, as I understand it, is the coffee and a few other ingredients. It cuts down on the prep time and gets the customer to their drink faster!

      • Niki says:

        When I worked as a Barista we used a high fat powdered base, ice, and espresso. The saturated fat keeps it from separating. I like to make these at home, but couldn’t think of a substitute for that fatty powder. This worked great! Thank you.

  • Sharyl says:

    YUMMMMMMMOOOOOOO, can’t wait to try. I’ve been trying to find the “perfect” iced coffee drink and haven’t found one yet, hopefully this is the one. The pudding might be the key to creaminess!!! Thanks for linking this one.

  • Jessie says:

    I found the Mr Coffee Frappe Maker at Walmart for half off last year, this made it only $35. I love it! Even if you pay the full $70 or so that they charge for it, it is totally worth it. It makes wonderful drinks and I love that I can control the calorie count in my own drinks.

    • Katie says:

      We have one of these and love it!! My hubby gave it to my for Christmas over a year ago and we have gotten our $$ out of it for sure!! We love it!! It is so nice to brew the coffee and blend it using one appliance leaving only one mess to clean up!

      • says:

        I received one of these as a gift, and I love it! My blender really does not work for frozen drinks, but the Frappe Maker does! I’ve made frozen coffee and frozen tea drinks (green tea, chai, etc.) and they’ve all turned out wonderfully! I love making my own “frappuccino” at home and saving the money. 🙂

    • says:

      Good to know! I’m never quite sure about these gadgets. I had a Ninja that was supposed to chop ice up and it barely mixed milk!

    • says:

      I have never heard of that but I definitely need one of those!

  • Kim J. says:

    This looks and sounds so yummy. I’ll have to try it for a treat.
    I use the recipe off tammysrecipes.com which is a lot easier since I use instant coffee (since I don’t drink hot, brewed coffee) and I can use skim milk and artificial sweetener if I want to stay within my diet.

  • Lori says:

    I am wondering … since you are putting pudding in there, does it get really thick if you don’t drink it right away? I am thinking that after a while the pudding would “set.” Just wondering because I am a busy mom of two and sometimes it takes me an hour just to get a drink down.

    • says:

      I take a few hours to drink it also, since I’m chasing around 2 kids all day too! It does not get thicker if you use the amount in the recipe. If you add a little bit too much, it will get too thick. I’ve made this several times to test out the right consistency.

  • Stacy Harris says:

    I make these at home all the time too. I have 3 young kids and cant get to a fancy coffee shop much anyways. 🙂 One thing I’ve learned that tastes really good is to use 2 packets of instant cocoa instead of the pudding mix. There are lots of times the cocoa packets are on a really good sale. It makes a very yummy drink!

    • says:

      I’m going to try the cocoa packets next time since I didn’t have a good experience with the pudding mix. Thanks for the suggestion!

  • Natalie says:

    The ingredients call for 1/2 a pkg of pudding. There are 2 different sizes of packaged pudding mix, which one should we use or does it matter?
    Thanks…

  • says:

    This looks delicious! Can I make it in a regular blender instead of purchasing a new appliance?

    • Chrys says:

      I have a magic bullet that has never impressed me with ice, so I’d be using a blender instead, though I’d have to guess a bit more with measurements.

    • Crystal says:

      You should be able to, though not all blenders are created equal and some are fussy with ice.

  • katm says:

    Add oatmeal to it I know sounds strange just a couple tablespoons 1) good for you 2)cheap 3) for some reason it tastes like cinnamon rolls

  • tonianne gifford says:

    thank you . this looks wonderful Can you get a recipe for a McDonald’s Caramel Frappe PLEASE. PLEASE

    🙂

    • emily says:

      1 cup double strength coffee
      1/4 cup caramel ice cream topping
      3 cups ice (pulsed to slushy consistency)
      2 cups vanilla icecream
      1/4 cup milk

      1. Pulse ice in blender.
      2. Add icecream, milk, coffee, and caramel.
      3. Blend to desired consistency and serve with caramel on top.

      This makes about 2-3 servings depending on the size of drink you want. 🙂

    • cheryl says:

      Crystal great post!!! Here’s a recipe for the mocha frappe
      In a blender
      1 cup milk, any kind
      Big squeeze of chocolate syrup
      Approx 8 frozen coffee cubes & 2 plain ice cubes OR 2 oz hot water & 1 teaspoon instant coffee OR add coffee, about 1/4 cup
      Add as much chocolate as you like. Tastes just like mickey d’s. You can add sugar or sweetner if you like but the syrup makes it pretty sweet already.

  • says:

    I am looking to make my own Frappuccinos now that I am dairy and soy intolerant, and those are the only two variations of milk Starbucks has. Your recipe calls for pudding, which I can’t have because it contains dairy. Is there something else you would recommend instead? Thanks!

    • Sarah says:

      Try buying a bottle of flavored syrup! At our coffee shop, we use Monin, but I’ve never seen that in a store, I’ve only seen the Torani syrups at World Market, but I’m sure you could buy a bottle online. It’d last you a while and probably only cost $8-10. Which would probably end up being cheaper than using the jello.

      Here’s the recipe we use for a 16 ounce:

      1 1/2 cups of ice (not a measuring cup, use the cup you are pouring it in)
      2 shots of espresso (but for this just use a small amount of strong coffee)
      8 pumps of syrup (you can adjust this to however sweet you like it).
      1 ounce of heavy cream (this can be substituted with any dairy milk-type product)

      Hope that helps!

      • Gwen says:

        You can also buy the pump syrups from Starbucks for about $6. They should come with the pump included, too.

        • Michelle says:

          Really? I thought that was the price I paid a few years ago. I bought two flavors at the Target Starbucks and they charged $11. When I got home, I noticed he had torn the price tags off. Is that odd? I would LOVE to have a pump! Maybe I’ll go to a “real” Starbucks next time.

          • Randi says:

            I buy 3 packs of Torani sugar free vanilla and caramel on Amazon for about 14 bucks. They are plastic bottles so they dont have a pump. I use subscribe and save. They have a zillion flavors and go on sale for extra discounts all the time. Smart and final also sells them for 4.69 bottle.

    • Amy says:

      The instant pudding mix is dairy free. It only has dairy when you add the milk. I am dairy free and I make pudding all the time just with coconut milk and pudding mix. I don’t know if it has soy, though- it probably does.

      • says:

        I went dairy free when my son had a milk allergy— when you make the pudding with coconut milk, do you use the full fledge coconut milk that comes in a can OR the coconut beverage like So Delicious? I tried making pudding with almond milk and the outcome didn’t work. Not enough fat in the almond milk to set the pudding. We can eat dairy now but to be honest… I love coconut so I’ll continue to switch out coconut milk (the canned kind) in desserts & such.

    • says:

      You can use almond milk in place of regular or soy milk, and still get a great tasting drink :0)

    • Nancy says:

      I posted a recipe here that is made with chocolate almond milk. My husband is lactose/soy intolerant and loves his Frappes! I make mine with 1 cup chocolate almond milk, 1 cup ice cubes, 1tbsp instant coffee (or one tube of Nescafe), blend it all together. Easy and delicious!

    • Emily says:

      Does the actual pudding mix contain dairy? Which one are you trying? Maybe it is only the sugar free/fat free one that I used to use that did not have dairy.

  • Casey says:

    I don’t care much for coffee (as in don’t like it at all) but I enjoy the blended drinks at Starbucks and Biggby… such as the Chai frappachino or the berry kind. I’m curious to try this with tea. Hmm… we shall see! Thanks for the great idea 🙂

  • says:

    mmm sounds yummy!

    I also have a going on right now at my blog for a $20 gift certificate if you’re interested!

    xo Ashley

  • says:

    I’ll add one more tip to this awesome recipe.

    If you don’t have a Magic Bullet, If the bottom of your blender unscrews, a standard 1 QT jar has the exact same threads as most blender containers.

    Fill the jar with the above, screw the blender bottom onto it, invert and place on blender.

    One more thing you can do to stretch your dollars. 😉

  • Sarah says:

    I work at a coffee shop and YES, you can make fraps super easy at home. All you need to do is use coffee instead of espresso.
    I just brew some coffee extra strong, not too much tho. Use the cup that I’m pouring it in and get a cup and a half of ice. 6 pumps of flavored syrup (you can get torani syrups at places like world market). And use a little bit of milk – half n half, heavy cream -whatever you want. Blend and it’s done!

  • Liz says:

    I have some vanilla protien powder that I use instead of the pudding & get some great results. I eat a handful of pecan with it & it makes a great breakfast.

  • says:

    I have all the ingredients so I’m trying this tomorrow. Thank you for sharing.

  • Katy B says:

    Another money saving tip. If you have leftover coffee in the mornings, pour the leftovers in an ice cube tray and freeze it, then take the cubes out and bag them.

    Then, when you want to make a frozen coffee drink, put a few of the cubes in the magic bullet with some milk (I use half and half, just to indulge a bit) and a teaspoon of sugar (I use more, I like it sweet). You can also toss in some caramel or chocolate if you want to flavor it that way. Then let er rip. It reuses leftover coffee, and makes it frozen in one swoop.

    • Christy says:

      Thanks! Love this idea!

    • Ashlea says:

      We do this too! Such an easy thing to make a little more coffee for the freezer. I like this best because my drink isn’t watered down by lots of ice. I use half and half too, or if I’m feeling really naughty, a little cream. YUM!

      • leslie says:

        my recipe always uses frozen ice cubes of leftover coffee or tea…
        my indulgence is ice cubes with liquid creamer for thickness and extra flavors…stevia for sweetness.
        have tried with almond milk and still tasty just not as thick!

  • says:

    I love how she breaks down the cost. That makes is very easy to put it into “real world” dollars and cents. Thanks for being so thorough. This would be super fin to experiment flavors with, as well!

  • Rhonda says:

    Sounds great..I am trying this tomorrow….
    one suggestion for all of you saying your magic bullet doesn’t do ice well, I have an ice maker on my fridge and if you use crushed ice the magic bullet works great as I make smoothies alot…maybe take ice cubes and pound them in a baggie if you don’t have an ice crusher..

  • Shanna says:

    I was given WONDERFUL tip for coffee over ice today! Make a pot of coffee and chill it in the fridge, add a can of sweetened condensed milk and enjoy yummy cold coffee all day! 🙂

  • says:

    Oh goodness, love this recipe idea!!

    Another fun coffee recipe, that’s a bit on the healthier side is to use Protein Powder, Instant Coffee and Coconut or Almond Milk. Just blend up and pour over ice! It’s a great breakfast treat. 🙂

  • says:

    I will have to give this recipe a try! We’ve started to save on our coffee too by making Iced Lattes at home. Check out this post, “My husband, my barista” on how we make them: (sorry, i don’t know how to make it a click-able link, so you will have to copy and paste)

  • says:

    oh, it made the link click-able automatically, yay! 🙂

  • Carla Sorensen says:

    I will be trying some of these recipes and hopefully will make one we really like. I will have to use a blender. Thanks for posting!! This will be fun!

  • Lindsay says:

    I would love to try this except for one problem, I really, really dislike coffee. At Starbucks, I get the frappuccinos “cream-based” as they call it. Any suggestions on how to make my own coffee-free version?

    • says:

      I make my son vanilla bean type drinks, using the same directions as above, I just omit the coffee, and use vanilla pudding. He loves them.

  • Becky Rogers says:

    Made one tonight in my Magic Bullet!! It’s Faboo! I used sugar-free chocolate pudding, because I had gastric bypass and have a low sugar tolerance…Thank you for sharing the recipe. I had tried to make them before but they never turned out right. The pudding thing was the ticket!!

  • cat says:

    Wow, I love this post. I can’t wait to try some of these recipes.

  • Aberline says:

    All you having blender woes, try the Oster Beehive. It’s around $60 and it handles ice like nobody’s business. I’ve used it before to crush ice without any added liquid.

    And if you would rather not have the weird chemicals in instant pudding and instant cocoa, just add unsweetened cocoa powder and some sugar and salt (follow the hot chocolate recipe on the can.) This is what I do and it tastes great. If I want another flavor I usually use Bailey’s non-alcoholic creamer, a great flavored creamer made of actual cream instead of hydrogenated non-dairy creamer. Coupons are plentiful and it lasts longer than plain half&half.

    One last tip: put the blender in the freezer for about 20 minutes before you start making the drink and the consistency will be much thicker. Apparently the room-temperature glass melts the ice pretty rapidly.

  • says:

    Crystal,
    Didn’t you have a post about homemade pudding mix awhile back? It’d be great to have a link to that post in this one! 🙂

  • says:

    Hmmm interesting way to make it… sounds very good… I know there are a few ways to make it at home, I often make iced coffee at home : )

    I know it’s not frugal, but starbucks is one thing I allow a few times a month, not only for the atmosphere but also for the ministry opportunity, unbelievers need to see us in the community and we should be building relationships… You don’t have to do this at starbucks, but I like to do it there because I’m a long time customer and coffee is one of my “things” so I love to chat to the baristas about it and how long they’ve been there 🙂

  • Heidi says:

    I love these drinks although I make mine a little different! I just do ice, vanilla coffee, and then either milk or half & half & add a few drops of liquid stevia ( my personal favorite is vanilla creme ). These are so good , but be careful they are very addicting!

  • says:

    I just tried making this with ice, chocolate pudding, coffee & almond milk – it turned out really gross. Wonder what I did wrong – I ended up just making my regular iced coffee this morning since I couldn’t drink the mixture I made above. Will try it out again on another day when I’m feeling more adventurous.

  • Tracey says:

    You could have saved another $52 on the Magic Bullet and just used your blender.

  • Amanda says:

    My question doesn’t have anything to do with coffee (I don’t care for it), but does anyone know how to make Starbuck’s White Hot Chocolate? Love those…

    • Angie Wilson says:

      I wonder if you could take some Jello White Chocolate pudding mix, mix it with cold milk, then heat it in a cup. I haven’t had Starbucks white hot chocolate, so I’m not sure that would be the right taste, but it might be a starting point.

  • Rachel says:

    Just made this recipe-it is great!!! I’d probably add more coffee flavor next time, but I will definitely make again!! Thanks Crystal!

  • Angie Wilson says:

    I’ve been making a similar frappuccino for a few days now. I got some soy milk clearanced at the local supermarket for 99 cents/half gallon and froze it all in ice trays. Now I have a couple large containers of soy cubes (didn’t leave them in the ice trays). To make the frappuccino, I put cold coffee and soy cubes–about equal parts of each, and a couple tablespoons of pudding mix. The pudding mix is wonderful, because you can try chocolate, vanilla or white chocolate.

    If you don’t want to make soy milk cubes, make coffee ice cubes instead and use liquid milk.

    Thanks for posting this!

  • Patrice says:

    I don’t care for coffee either. I always get the coffee-less strawberry frappes when I go to Starbucks. Anybody know if they are made the same way with just leaving out the coffee or is there something else I need to do?

  • says:

    Will have to try this in our VitaMix!

    Mary Ellen
    The Working Home Keeper

  • says:

    I’d like to know how to make the Green Tea Frappes!

  • Kelly says:

    made it this morning and it was delicious! I used chocolate sugar free pudding and skim milk. YUM! I just used my regular blender too!

  • leslie says:

    love starbuck green tea frappicinnos…
    have tried my favorite green tea brewed strong and frozen into ice cubes and blended with heavy creamer and stevia…but mine didn’t come out close, good but not the same….
    coffee one always come out right
    today i’m playing around with a sugar free hershey syrup to pour in:
    1c water boiling; add
    1 c hershey cocoa pdwr
    1 to 1 1/2c powdered erythitol
    two dashes vanilla and dash salt

    • MK says:

      Take it from a former Barista: Starbucks Green Tea Lattes are not made with regular green tea, but rather with Matcha (Green Tea Powder). We used to sweeten it with a Melon syrup, but after that was discontinued, they used regular simple syrup to sweeten them. Try Matcha with maybe soy or almond milk and some simple syrup on ice, you should get a lot closer!

  • Amanda says:

    Is there a way to make it coffee free? I like frozen drinks but don’t drink coffee…

  • leslie says:

    hmm tempted me to try my hand at a sugar free hersey’s syrup:
    boiled 1 cup water; then, added 1c powdered erythitol, 1c hershey’s cocoa pdwr, dash vanilla extract and dash of salt, and teaspoon nu naturals stevia powder
    -not as sweet as original, but really good.
    will try this tomorrow in my blended frozen coffee ice cubes and liquid creamer.

  • Beth says:

    You could do the lazy version 🙂 like I do. No need for a blender:

    I just brew extra coffee in the morning and pour some into a glass and let it chill in the fridge. In the afternoon, once it’s getting hot out and I’m hitting the midday slump, I pull out my chilled coffee and add my frozen coffee cubes (I always freeze leftover coffee in ice cube trays, makes good iced coffee and keeps you drink from getting diluted.) and then add a little half&half and maybe some flavored creamer. YUM! Super easy, no extra dishes or blender to wash…just try to sit for one minute and enjoy my iced coffee. (With three kids 3 and under, sitting for one minute is asking a lot… 😉 )

    • senshimo says:

      I do this exact procedure EVERY weekend.

      It is SO awesome to have ice coffee on demand, not wasting coffee.

  • Amber Rae says:

    Ok so I dont like cold coffee drinks but Im in LOVE with White Choc Mochas at Starbucks. I have looked and looked all over online and I cant find a recipe I like or looks easy!

    Anyone have a frugal EASY recipe for hot White Choc Mochas???

    • Mary Ellen says:

      Depends…do you have an espresso maker? It is difficult to replicate espresso drinks at home and use regular ingredients, but can be done. Ghiradelli sells a white chocolate flavored sauce which is one of the 3 ingredients in the Starbucks drink: espresso, steamed milk and white chocolate flavored sauce.

      I try these sorts of recipes and unless they are using Starbucks coffee they don’t taste the same to me.

    • Candice says:

      Brew two cups of fresh coffee, and keep it hot.
      ———–
      Pour two cups of half-and-half or whole milk into a heavy saucepan. Add three oz. of white chocolate. Heat over medium, stirring constantly, until the white chocolate is completely melted and the mixture is smooth and creamy.
      ———-
      Add two cups of hot coffee to the white chocolate mixture. Stir to blend thoroughly.
      ———-
      Pour the white chocolate mocha coffee into large cappuccino mugs.
      ———-
      Top with whipped cream, and garnish with chocolate sprinkles, if you wish. Serve immediately
      ———-
      Read more: How to Make White Chocolate Mocha Coffee | eHow.com

  • gusmom says:

    I only have a blender so glad to hear about success with that.

    However, i usually make pudding from scratch & don’t buy the syrups. Could I use cocoa powder (I usually buy that in bulk and it’s such great quality)? If I do that, what might help thicken it a little more?

    • chris says:

      Pectin like sure-jell. That’s what the knock-off recipe I found used and its an ingredent on the bottled ones. It sounds better to me personally.

  • Eileen Ladwig says:

    Wow! Thanks for all of the yummy ideas. I make a chai latte drink in most mornings before heading out the door to the Spa. I would love more frozen coffee drinks to use in my Vita Mix! Keep the ideas coming! :O)

  • Cheryl says:

    I was wondering how much milk to use, if you don’t have a magic bullet. I’ll do these in my Vitamix, but wonder how the ice and milk quantities should translate. Thanks!

  • Chad says:

    Hallelujah!

    I have always waited the day until I could find a recipe for something like this!

    I’m gonna put Starbucks out of business…

  • ami says:

    We just made this and it is YUMMY!! thanks so much for sharing this recipe my daughter and I will be making this for a long time to come! I used skim milk, sugar free/fat free vanilla pudding and put one via starbucks packet in it, topped with fat free whipped cream, a very nice treat for us watching our calories!

    Thanks again!

  • Melanie says:

    I just found a Magic Bullet kit at Walmart on the clearance rack for $22! So excited to try this recipe! Thanks for sharing!

  • Rebecca C says:

    This is my favorite recipe to replace a Starbucks Caramel Frappaccino:
    Starbucks-style Frappuccino ()

    Makes 2 grande (16 oz each)

    3 cups ice
    1 1/2 Tbs. instant coffee – I use decaf. A good national brand tastes best, but even the cheap stuff will make you regret you ever paid $4 for a frap.
    3 Tbs. granulated sugar
    2 cups milk
    1 tsp. vanilla
    1/4 cup heavy cream – Not strictly necessary, but makes it even yummier. Try this at your own risk.
    Blend til smooth and enjoy. Drink with a straw. Remember to share, because this was 2 large servings.

    options:

    Mocha: add 2 Tbs. of unsweetened cocoa powder.
    Java Chip: blend in chocolate chips
    Caramel Macchiato: replace the sugar with a 1/3 cup of caramel sauce.
    Get really fancy and top it with real whipped cream.
    Try drinking it all yourself.

  • Brooke says:

    That looks good. I’m a little leary of instant pudding mix though? I have Torani sugar free vanilla syrup, and I’ll have to check out Amazon.com for more syrup. I’ve been looking into ways to make my own iced coffee, and I recently read where a french press works the best. You can actually let the coffee set in it overnight- for 12 hours. You do this using room temperature water. What you have after 12 hours is a coffee concentrate that is good in the fridge for up to 2 weeks! It doesn’t go bad or get bitter. Oh, I also found a french press on Walmart.com for $13 on clearance. It’s pretty nice. They make some pretty good coffee and they are super easy to use.

  • Maria Mongillo says:

    I made it and it was Fabulous!! Tasted just like a Starbucks! Seriously!
    1 1/2 cups ice
    6 ounce coffee
    Hershey Syrup
    a little half and half

    I used a chocolate raspberry k cup coffee.

    • Jen60647 says:

      Maria… just made your recipe because we don’t keep pudding. Didn’t use half/half either but used vanilla soy milk. Delicious! Thanks for sharing it.

      • Maria Mongillo says:

        🙂 So happy to hear!!
        I was very surprised how close it tasted to a Starbucks.
        Happy Memorial Day <3

  • says:

    do you need a magic bullet?

  • Candice says:

    Just made this recipe this morning after pulling weeds and tossing water balloons. I only had chocolate pudding mix in the cabinet,
    so I used that and added two dashes of cinnamon, I used french vanilla folgers and half&half. I used my regular Osterizer blender. My fridge offers crushed ice so I guess that helped since I do not have a magic bullet. This is a nice recipe, very tasty and it came in handy on such a hot day here in Tenn, ………yum
    I love that some people used caramel sauce, I will try it next time. I have already sent a few of my gals these ideas that everyone has submitted.

  • Jess says:

    I’ve literally had this every morning since you posted it!!!! The original recipe is right on target….I use chocolate pudding and add a squirt of hershey’s choco syrup. DELISH!!!!

  • jen says:

    I made this according to the recipe of the original poster. I love it and am surprised at how good it is. I will use less pudding next time as I found this to be too sweet for my taste but the consistency is great. LOVE IT! This will be my new afternoon coffee using my leftovers in the carafe from the morning!

  • Jean says:

    I use a $12 smoothly maker as my Bullet did not last long at all..

  • Kristina says:

    Sally’s Baking Addiction has a recipe for Pumpkin Frappuccinos and it’s fantastic!

    • says:

      From Sally’s Baking Addiction:
      Skinny Pumpkin Frappuccino
      Yield: 2 small or 1 large Enjoy a delicious pumpkin spice frappuccino at home.

      1 and 1/2 cups very cold coffee
      1 and 1/4 cups unsweetened vanilla almond milk (or any milk)
      1/4 cup pumpkin puree
      3 Tablespoons pure maple syrup (or equal amount of honey, agave, or 4 packets stevia or other sweetener)
      1 teaspoon ground cinnamon1
      1/4 teaspoon ground cloves1
      1/4 teaspoon ground nutmeg1
      light whipped cream, optional

      Equipment
      Strong, powerful blender

      Brew coffee. Pour coffee into a large mug and refrigerate overnight. Coffee MUST be very cold.
      In a small bowl, whisk the milk, pumpkin, sweetener of choice, cinnamon, cloves, and nutmeg together until combined. Pour into ice cube tray and allow to freeze.
      Once coffee is cold and pumpkin ice cubes are frozen, add everything to your blender and blend on high until smooth and icy. Add more milk if your blender isn’t blending it well. Taste the frozen drink and add more sweetener or spices if needed. Top with whipped cream, if desired. Serve immediately.
      Notes: Instead of cinnamon, nutmeg, and cloves – use 1 and 1/2 teaspoons pumpkin pie spice.
      This drink is naturally gluten free. Keep it vegan by using non-dairy milk and excluding whipped cream.

  • Kris says:

    Everyone seems to have their favorite drink it seems. I needed a “lift” and decided to try making something with leftover morning coffee. So I mixed the coffee with a teaspoon of instant expresso, a glug of Hersheys syrup, a little sugar, heavy cream and ice. Whipped this up in my bullet. Wow! Kept me flying around the house for hours! Now, let me say this, I had all this on hand, didn’t care how healthy it isn’t. I don’t drink this but once in a blue moon, so I indulge. I deserve it! LOL I like the idea of making coffee ice cubes!

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