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How do I make a frappuccino less watery?

Seasoned Advice Asked on January 2, 2021

I’m trying to recreate a Starbucks caramel coffee frappuccino, but it’s coming out awfully watery. I’ve watched them make it and here is what they do, as far as I can tell:

  • half fill the blender container with ice
  • pour milk on up to half the level of the ice
  • add some (hard to see how much exactly) coffee from a tank labelled “frap”, which I assume is just regular cooled coffee
  • add some squirts of caramel syrup
  • blend.

Yum, delicious. But when I do this, I get a very watery result which is not thick and creamy like theirs. How can I improve it?

8 Answers

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!

Answered by Vicky on January 2, 2021

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.

Answered by rumtscho on January 2, 2021

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.

Answered by Caleb on January 2, 2021

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).

Answered by Jake on January 2, 2021

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.

Answered by JGarber on January 2, 2021

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.

Answered by soegaard on January 2, 2021

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.

Answered by Windsurfer on January 2, 2021

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

Answered by Watermelon on January 2, 2021

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