Ummm yeah.  I’m sorry?  I guess.  Well, not really.  It is with very mixed feelings that I bring you this raspberry mocha frappuccino.  The addict in me is both thrilled to be able to make this at home and a bit apprehensive of the sheer number of blending sessions sure to ensue.

Ever since finding homemade versions of nearly all my favorite Starbucks drinks, I have cut down my trips to said coffee shop drastically.  I could probably count on one hand (okay, maybe two) the number of times I’ve been this year.  My most recent trip was out of desperation, a trip on a Monday after a spectacularly awful week.  This was my insurance that this week, yes this week, was going to be better than the last.  (It totally worked – it’s some kind of magic, I think.)  The week was a vast improvement and at the end of it on Saturday was this.  A homemade version giving me the power to remedy all future bad days from the comfort of my own home.


  • 2 cups crushed ice cubes
  • 1¼ cup extra-strong brewed coffee, cold
  • ½ cup milk
  • 2 tbsp. vanilla or raspberry syrup
  • 3 tbsp. chocolate syrup
  • Whipped cream
  • Chocolate syrup and/or raspberry puree*, for making it fancy


  • 01

    Combine ice cubes, coffee, milk, and syrups in a blender or food processor.  Blend until completely smooth, about 30-60 seconds.  Pour into serving glasses, top with whipped cream, and drizzle with chocolate syrup and/or raspberry puree.

  • 02

    To make the raspberry drizzle, combine the about 1 cup of raspberries with 2-3 tablespoons of sugar in a medium saucepan over medium heat.  Cook, stirring occasionally, until the berries have released most of their juices and the juice has reduced a bit, about 10 minutes.  Puree the berries with in a blender or with an immersion blender.  Pour the mixture through a fine mesh sieve and discard the seeds.  Chill.

  • Susan in England

    I made a mocha frappuccino yesterday using chocolate syrup made to your recipe and it was gorgeous- now off to make some raspberry syrup to try this version! I hope that you have a better week x

  • Aimee

    I think this is one of my favorite photos on your blog (and that is saying a lot since you are such a talented photographer).

  • AlphaPhiAU

    Just absolutely love your site! The food, recipes and the pictures. Everything is so beautiful. Thank you for sharing it all. Can’t wait to try this coffee drink!

  • My wallet and I thank you, Annie!

  • Jill

    Yum! I love these DIY drinks. Delish!

  • annieseats

    Thank you so much!

  • Noel M Carlson

    Hi Annie. Thanks for the great treat. My budget will be thankful for another homemade Starbucks drink. Any idea how long the raspberry puree will keep?

  • Thekitchwitch

    Perfect for the dog days of summer! Love the colorful drizzle on top!

  • Oh no, this recipe can be dangerous! I see a lot of frappucinos in my future….

  • Taylor

    My favorite Starbucks treat is the passion tea with a little bit of coconut. I’ve made it at hone a few times and it is so much cheaper. Love your post, thanks for another great one.

  • Dee

    This looks fantastic. Hopefully this isn’t a stupid question — what is vanilla syrup? Do you make that?

  • Megan

    Taylor – how did you make the tea? I love it too, but they told me just brewing the tea bags wouldn’t taste quite like the make. Is that true?? I would love to make a big pitcher at home to save some money! Thanks!

  • The Hungry Housewife

    Ohhh my my my. You have probably saved folks at least $15 a week!!!! YUM

  • melodie

    Sounds great! I make a similar one using Starbucks Via Instant Coffee. Can’t wait to try your recipe!

  • Frappucinos are so addictive! I’m excited to make them at home…for special occasions only of course :) *hehe* Awesome post Annie! Love the photo!

  • This looks fabulous. And dangerous at the same time… ahah

  • indulgent and delicioussss! perfect for this sweltering summer

  • Runt

    That looks deeeeeeeeeeelicious!!

  • Susan Dritt

    I started making my own frapps at home a while back as well (after much inspiration from you!) and I hardly set foot in SBUX anymore! In fact, after having my own, I find their’s to be quite sweet!
    Would love for you to master a pumpkin spice frapp! I tried my hand at one, using your PS latte syrup last year, but never found the perfect mixture! :) Come Sept – they are a major weekness of mine!

  • Kayla Domeyer

    This is SO delicious looking. I have some caramel syrup at home so I’ll use that as well as the chocolate! I featured you on 2 Pick Tuesday!

  • This looks delicious. A nice homemade treat.

  • It’s gorgeous! What an awesome idea with the raspberry drizzle…wowzer!

  • Seriously? I don’t think this could look yummier!

  • Amy

    Hi Annie! Do you have any ideas on how to make the vanilla bean frappucino? I’m not a big coffee fan, but love the vanilla bean frapp. I’m assuming I could just tweak this recipe but what would I use instead of the brewed coffee? Just more milk? Just curious to see if you have any ideas! Thanks!

  • Erin Rock

    That looks so yummy! I think I will head to the Farmer’s Market tomorrow for some raspberries :)

  • Hi Annie! I was wondering if you had any ideas on how to replicate the Starbucks Vanilla Bean Frappuccino?? I’m not a big coffee drinker but I love their vanilla bean frapp. I’m assuming I could just tweak this recipe a bit but would I just replace the brewed coffee with more milk? Just curious if you have any ideas. Thanks!

  • Alexis Leonard

    Made this for my husband today with the vanilla syrup. He loved it. He drank both servings himself. Thanks for the recipe.

  • annieseats

    I’m not sure, I’ve never tried one. If I do, maybe I’ll attempt a homemade version. It’s hard for me to choose something other than coffee :)

  • LC

    Hi Annie! I use the starbucks via instant coffee. (you can use any kind you like of course!) I made it both ways, with ‘brewed’ coffee and this way and there are so many other things in this that you really can’t tell the difference! Way to post another AWESOME recipe!!

  • Wednesday

    I add about 1/2-1 tsp of pectin to mine to give it more of an sbux frappe. When I am watching my calories, I use almond milk, ice, cocoa powder, sugar free sweetener, frozen coffee cubes,and the pectin

  • annieseats

    Sorry, I haven’t had one so I’m not really sure what they are like. Good luck!