Intro: Caramel Brulée Frappuccino Recipe
Starbucks Caramel Brulée Frappuccino is a pretty tasty seasonal beverage. Since Starbucks recently started serving it again, I thought I would try my hand at a copycat recipe. The Starbucks website wasn't very helpful when trying to figure out what to mix, and other places suggested I add Toffee Nut syrup, which I do not have. So, I went my own way.
This delicious drink mixes together Caramel, Vanilla, and Maple for a pretty tasty drink. I made this one way, but there are lots of ways to substitute or change it up to make it work for you and what ingredients you have.
*Some people have stated that I used the wrong Brulé in the name of my frappuccino. I spelled it the way I did because it was the way Starbucks spelled it and since it is a Starbucks copycat recipe, I wanted it to match their's so when people looked it up, they would also find my recipe.
Find more Frappuccino, and other Starbucks copycat recipes, in this collection: Starbucks Copycat Recipes
Step 1: Supplies
This recipe is a single serving and makes about the equivalent of a 16oz Grande from Starbucks.
- 2c ice
- 1/4c strong coffee
- 1/2c milk - or Half & Half or whipping cream - I used heavy whipping cream because I had it around
- 3 pumps/tbsp Caramel syrup / or / 3 tbsp caramel sauce
- 2 pumps/tbsp Vanilla Syrup / or / vanilla simple syrup / or / vanilla extract might work, but then you might need more simple syrup
- 1 pump/tbsp Torani Maple Syrup / or / actual Maple Syrup (optional)
- 1 tbsp simple syrup or more if you aren't using maple syrup or less, that's your call
- Pinch of Xantham Gum (optional)
- Whipped topping
- Caramel sauce (I made jessyratfink's microwave caramel sauce and dripped that along the inside of the glass and put it on top)
Replace coffee with milk (or whatever you are using).
Step 2: Blend
Blend it all together.
Step 3: Top and Serve
I topped my drink with whipped topping and more of jessyratfink's caramel sauce.
Starbucks tops theirs with some like sugar candy. You can probably make a simple sugar candy and cook it pretty far, pour it out, let it harden, and break it into tiny pieces. But I didn't try this so I don't know :)