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Starbucks Vanilla Bean Frappuccino (Copycat)

Starbucks Vanilla Bean Frappuccino (Copycat) - recipe card
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This homemade version of the Starbucks Vanilla Bean Frappuccino is a creamy, indulgent coffee drink that perfectly captures the original. Made with a rich vanilla simple syrup and topped with billowy whipped cream, it’s a refreshing treat any time of day.

Ingredients

Scale
  • 3/4 cup water
  • 3/4 cup granulated sugar
  • 2 tablespoons vanilla bean paste (or seeds from 2 vanilla beans)
  • 2 cups strong brewed coffee, chilled
  • 1 cup whole milk
  • 3 cups ice cubes
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the vanilla simple syrup: In a small saucepan, combine 3/4 cup water and 3/4 cup granulated sugar. Place over medium heat and stir occasionally until the sugar is fully dissolved and the mixture turns clear, about 3-4 minutes. Do not let it boil vigorously.
  2. Remove the saucepan from heat. Stir in 2 tablespoons vanilla bean paste (or scrape the seeds from 2 vanilla beans and add both seeds and pods). If using pods, let the syrup steep for 15 minutes, then remove pods. Allow to cool to room temperature, then refrigerate until completely cold, at least 30 minutes. This syrup can be stored in the refrigerator for up to 2 weeks.
  3. Brew the coffee: Using a drip coffee maker or French press, brew 2 cups of strong coffee using double the usual amount of coffee grounds (about 4 tablespoons per cup of water). Pour into a heatproof container and refrigerate until cold, at least 1 hour or overnight.
  4. Make the whipped cream: In a large mixing bowl, combine 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat on medium-high speed until soft peaks form, about 2-3 minutes. Be careful not to over-beat; stop when the cream holds a gentle peak that folds over. Refrigerate until ready to use.
  5. When ready to serve, remove the chilled coffee, milk, and vanilla syrup from the refrigerator. Measure out 2 cups chilled coffee, 1 cup whole milk, and 1/2 cup of the chilled vanilla syrup (you may have extra syrup for another use). Place these into a high-speed blender along with 3 cups ice cubes.
  6. Blend on high speed until the mixture is smooth, thick, and creamy, about 45-60 seconds. The frappuccino should have a milkshake-like consistency. If it is too thick, add a splash of milk and blend again. If too thin, add a few more ice cubes and blend until desired consistency is reached.
  7. Taste the frappuccino and adjust sweetness if needed by adding a little more vanilla syrup and blending briefly. Remember that the whipped cream will also add sweetness.
  8. Divide the frappuccino evenly among four 12-ounce serving glasses. Top each with a generous dollop of the prepared whipped cream. For a decorative touch, drizzle a little extra vanilla syrup over the whipped cream or sprinkle with ground cinnamon.
  9. Serve immediately with a straw. The frappuccino is best enjoyed fresh, as the ice will begin to melt and dilute the drink over time.

Notes

Store any leftover frappuccino base (without ice or whipped cream) in an airtight container in the refrigerator for up to 2 days. To serve, blend the chilled base with fresh ice again. Whipped cream is best fresh but can be stored in the refrigerator for up to 24 hours; rewhip briefly if deflated. If using a vanilla bean, steep the pod in the hot syrup for 15 minutes after removing from heat, then discard the pod before chilling.

Nutrition

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Find it online: https://copycatkitchenco.com/starbucks-vanilla-bean-frappuccino/