How do I make a frappuccino less watery?

Starbucks actually uses a coffee/cream base for their frappes to make them blend smoothly. It tastes really sweet though.

I have made good frappes using vanilla ice cream for half of the milk. I add 3 tablespoons of Hershey's Dark Cocoa for the chocolate. A little maple syrup adds sweetness. Add coffee and ice and blend away! Chocolate ice cream might work as well. I use a Ninja 900 for the blender.

Xanthan gum gives good results.

Here is a recipe from Squawkfox

> Frappuccino ingredients: makes 2.5 cups (590 mL)
> 
> 1 cup    double-strength Starbucks coffee 
>          OR 3/4 cup fresh espresso (cold) 
> 3/4 cup  milk (low fat, 2%, whole or whatever) 
> 3 tablespoons granulated sugar (or to taste) 
> 2 cups ice 
> Pinch of xanthan gum OR 1 teaspoon dry pectin (keeps Frapp from separating)

Put all in a blender and blend.

I was able to recreate pretty closely a coffee frappacino light by making strong coffee ice cubes and blending in my lowly Oster using Land O Lakes nonfat half and half. It just took a lot longer than their 10 seconds in their Belndtec blender but it tastes pretty close and is delicious.

2 tablespoons of a non-flavored pudding powder works fantastically. I actually think that Starbucks might use that (a friend who works at Starbucks told me to try using the pudding powder).

Aside from ingredients, you should also consider the blender. I don't know what brand of blenders Starbucks uses, but they're clearly something that's a) heavy duty and b) high speed. Blending the drink at very high speed may result in much smaller bits of ice and a drink that seems smoother than what you can produce with a consumer blender.

I agree that they probably use a thickener. Xanthan is a thickener which is commonly used in processed food, and you can try it. (Don't bother searching for it in supermarkets, I get it over Amazon marketplace). But for a better mouthfeel and aroma performance, I would explore a starch-thickened variant first. Adding a very small amount of starch slurry to the just-brewed coffee and waiting for it to blubb should do the trick, but you have to see if the coffee doesn't get bitter due to the prolonged heating; if it does, you will probably need a two-step process.

Aha, the article and comments on this site: http://www.squawkfox.com/2011/06/16/frappuccino-recipe/ suggest using double-strength coffee and (the secret ingredient) adding a pinch of xanthan gum. I might have to see if I can get that anywhere!