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Starbucks S'mores Frappuccino Recipe
Ginna

Starbucks S'mores Frappuccino Recipe

Summer’s heating up, and we’re all craving something cool, creamy, and indulgent. If you’re a Starbucks fan, chances are you’ve fallen in love with their S’mores Frappuccino – and now, you can make it at home! This DIY version captures that exact coffeehouse flavor, with a few homemade twists that make it even better.

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Uncategorized
Cuisine: American
Calories: 226
Ingredients Method Video Notes

Ingredients
  

  • 1 cup whole milk
  • 2 tbsp. granulated sugar
  • 2 tbsp. cocoa powder
  • ¼ tsp vanilla extract optional
  • A tiny pinch of salt optional
  • ½ tsp espresso powder optional
  • 1 cup strong brewed coffee
  • ½ cup whole milk
  • 2 tsp sugar
  • ½ cup frozen coffee ice cubes made from brewed coffee
  • ½ cup homemade marshmallows melted
  • ¼ cup homemade whipped cream
  • Graham cracker crumbs
  • Extra whipped cream
  • Drizzle of chocolate syrup

Method
 

  1. 1. Make the Chocolate Syrup:
    In a heat-proof bowl, combine milk, sugar, and cocoa powder. Add vanilla, salt, and espresso powder if using. Whisk until smooth. Heat in the microwave or on stovetop over low heat until slightly thickened. Let cool.

    2. Prepare the Coffee Base:
    Brew strong coffee and let it cool. Freeze half into ice cubes and chill the rest. Once frozen, add coffee cubes, remaining coffee, milk, and sugar to a blender. Blend until frosty.

    3. Create Marshmallow Fluff:
    Melt homemade marshmallows and fold in whipped cream until fluffy.

    4. Assemble the Drink:
    In your glass, layer marshmallow fluff at the bottom. Drizzle chocolate syrup generously. Pour in the blended frappuccino mixture.


  2. 5. Top It Off:
    Finish with more whipped cream, graham cracker crumbs, and a final chocolate drizzle. Serve immediately and enjoy!
    How to make Starbucks S'mores Frappuccino

Video

Notes

This drink is best enjoyed fresh. If needed, freeze the blended base and re-blend before serving. Store chocolate syrup and marshmallow fluff separately in the fridge for up to 5 days.