Starbucks Caramel Ribbon Crunch Frappuccino is a delicious copycat caramel frappe, made with or without coffee, with a delicious caramel flavor. Mine is healthier, protein-packed and refined sugar free.
Skip the coffee shop run and make this Starbucks caramel ribbon crunch frappuccino at home in a healthier way. This salted caramel frappuccino is made with milk, dates or maple syrup and coffee, and is as easy to make at home as my Starbucks dragon drink, my Starbucks mango dragon fruit lemonade, and my Starbucks iced pumpkin spice latte.
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About This Frappuccino
1. It's only 3 base ingredients and less expensive than buying a McDonald's frappe or a Starbuck's caramel ribbon crunch frappuccino at the stores.
2. It only takes a few minutes to make and you can double or triple the recipe easily depending on how many you need to serve.
3. It's healthier with 10 grams of protein, no processed or artificial syrups or candy, and yet has a powerful natural caramel flavor.
Ingredients
1. Milk. I used dairy free milk, and I froze it in an ice cube tray. Any milk works, and you don't need to freeze it, it will create a frostier texture if you do.
2. Dates. I blend in dates to add a caramel flavor and crunch. You can however sweeten with just maple syrup. I use maple syrup to smear glass.
3. Peanut butter. I used peanut butter but any nut butter works and adds to the creamy frothy texture and ups the healthy protein.
4. Coffee. I made a quick cup of instant. You can trade the coffee for chocolate milk or use decaf if you want to make a caramel frappuccino without coffee or caffeine.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Freeze milk into ice cubes. Not essential. Soak the dates for a few minutes in just-boiled water. Make ½ cup of coffee, either brewed or instant. Melt chocolate chips in microwave for 1 minute.
Step 1: Add to a blender the milk cubes or milk, coffee, dates, and peanut butter.
Step 2: Blend for about 30 seconds, not so long that the dates break down completely - you want bits to remain to mimic the caramel bits in the Starbuck's processed caramel candies.
Step 3: Decorate sides of glass with maple syrup, whipped cream, and add melted chocolate to the base.
Step 4: Top the frappe with whipped cream and a sprinkling of brown sugar. Store leftovers in a sealed container in the fridge for about 2 days.
Tips
- Soak the dates for at least 5 minutes so they blend easily.
- Taste the mixture after blending to be sure it is sweet enough.
- Use cashew butter or almond butter if you don't want a peanut-flavor to your frappe.
Mix-ins
Add in the 4-ingredient cookie dough I used in my cookie dough frozen yogurt bars for extra crunch. Find the quick crunchy cookie dough recipe in that frozen yogurt pop recipe post.
FAQS
A caramel ribbon crunch frappuccino is a signature Starbucks drink made with coffee, milk and ice, then sweetened with caramel sauce, and crunch caramel bits. Similar drink, called a caramel frappe, is available at McDonalds.
Yes, this frappuccino does not have coffee and has melted chocolate instead.
More Starbucks Drinks
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📖 Recipe
Caramel Ribbon Crunch Frappuccino
Ingredients
- 1 cup milk dairy free, frozen in ice cube trays
- ½ cup coffee, decaf or caffeinated**
- 2 dates or 2 tablespoon maple syrup but dates are better as they mimic toffee bits
- 1 tablespoon maple syrup
- 1 tablespoon peanut butter or almond butter
- 3 tablespoon chocolate chips, melted
- whipped cream
- pinch salt
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Instructions
Prep
- Freeze a creamy milk into ice cubes.
- Drop dates in just-boiled water for 5 minutes before pitting them.
- Make ½ cup of coffee, either brewed or instant.
- Melt chocolate chips in microwave for 1 minute.
Make Frappuccino
- Place the milk cubes, coffee, dates, salt and peanut butter in a blender and process until smooth.* Taste and add more sweetener if needed.1 cup milk, ½ cup coffee, decaf or caffeinated**, 2 dates, 1 tablespoon peanut butter, 3 tablespoon chocolate chips, melted, pinch salt
- Decorate sides of glass with maple syrup, whipped cream, and add melted chocolate to the bottom. Fill with the frappe mixture.1 tablespoon maple syrup
- Top with whipped cream and a drizzle of maple syrup.whipped cream
- Store the frappe in a sealed container in the fridge for about 2 days. Or freeze in ice cube trays, Add a few cubes to a glass the night before, refrigerate and stir up the next day.
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