Starbucks Light Frappuccino Recipe (Copycat)
This light Frappuccino recipe is SO easy to make, you’ll wonder why you never tried to figure it out before. There’s no need to go to the local coffee shop when you can make this at home for a fraction of the cost in about 10 minutes! I even have a delicious easy biscotti recipe you can make at home.
If you love pumpkin, you’ll fall head over heels with these pumpkin spice and cheesecake Frappuccino flavors, and it’s so EASY to make it light! We made this for 100 calories and it tastes just like the real thing!
We love pumpkin everything, and this Pumpkin Banana Chocolate Chip Bread would be heavenly with the Frappuccino drink. I’m betting your family will love this Pumpkin Bread Pudding, too. Another one of my pumpkin favorites is this recipe for pumpkin bars with cream cheese frosting.
I head to our closest Starbucks on a pretty regular basis. I used to deliver a pumpkin spice latte to my younger daughter’s teacher once in a while, just as a thank you for all she did. It was nice to bring a little bit of gratefulness into her day!
And speaking of little things, can I get an Amen for free wifi, stong coffee, and peace and quiet? And I love it when those fall and Christmas drinks roll around! It’s the only way we know the season has changed living here in Florida! Â
Still, I don’t want to have to go to Starbucks every time I want a Frappuccino. Now we can make these at home whenever we want one! (Yay for not putting on make-up or getting out of my sweats!)Â
Why This Recipe Works
To keep this copycat Starbucks Frappuccino recipe light, we’ve used lowfat milk.
We’ve also used sugar-free Cheesecake and Pumpkin coffee syrups and Reddi-Whip which has only 1 gram of fat and 15 calories! The creamy taste of the pumpkin-flavored coffee and the Reddi-Whip takes care of that richness whole milk would bring.
Scroll down to the recipe card for the full ingredients list and amounts.
This is such a delicious recipe. Enjoy this along with one of these decadent pumpkin cookies and life has got to get better immediately, right?! And you won’t have to spend a small fortune to make this easy recipe at home.
How to Make It
Pour the milk, pumpkin coffee, pumpkin coffee syrup, cheesecake syrup, and crushed ice into a blender.
Mix on medium until combined and frothy. Â
Add ice and blend until the Frappuccino is smooth, with no small pieces of ice.
Top with Reddi-Whip and sprinkle pumpkin spice on top of the whipped cream.
FAQ
Can I Use Regular Coffee?
You can use your regular favorite coffee or even instant coffee. A shot of coffee from your espresso machine would work, too. If you like strong coffee drinks, add an extra shot. You might want to add a little extra pumpkin spice, but make this your own homemade version, just the way you like it!
Can I change up the Flavors on this Frappuccino recipe?
Yes! I can’t wait to try different flavors of syrup! I’m betting Hazelnut would be fantastic with this frosty blended drink! I might even try a drizzle of chocolate syrup on top!
Could I Make this Hot?
You can absolutely make this drink hot, so try it without the ice. The Reddi-Whip melts into the drink faster so you’ll have to get your Instagram photo quicker!
Tip!
Make sure you have a blender that does a good job! That’s part of the magic at your local coffee shop. If you’re in the US, you can get this professional style blender designed for smoothies.
More Light Dessert Recipes
Need a printed list for this Frappuccino recipe? Grab it below!
Copycat Starbucks Pumpkin Cheesecake Frappuccino
Ingredients
Ingredients
- 1 cup low fat milk
- 1/2 cup pumpkin coffee
- 3/4 tablespoon Sugar-free Pumpkin coffee syrup
- 3/4 tablespoon Sugar-free Cheesecake coffee syrup
- 1 to 2 cups crushed ice
- Reddi-Whip
- Pumpkin pie spice for garnish
Instructions
- Pour the first 4 ingredients into a blender.
- Mix on medium until combined and frothy.
- Add ice and blend until the frappuccino is smooth and without chunks of ice.
- Top with whipped cream and a sprinkle of pumpkin pie spice.
Notes
Nutrition
This recipe first appeared on Food, Fun & Faraway Places on December 11, 2017, and was updated on September 3, 2021.
