Starbucks Bottled Mocha Frappuccinos. RECIPE!!

Okay. So anyone who knows my husband, or at least knows him well, knows that he goes on what I call “drink binges.” He goes through a phase where he drinks one specific drink, several times a day for weeks on end. Since we’ve been together, he’s gone through… Mountain dew, sobe energy drinks, mountain dew again, amp, monster, wild cherry pepsi, dr pepper, wild cherry pepsi, and now those bottled starbucks mocha frappuccinos.

Let me begin this with: I HATE STARBUCKS. I have worked in two coffee shops. And starbucks is by far the epitome of corporate greed. They jip their customers. Overcharge. And are just overall a bad company with a mediocre product.

That, and I don’t really like coffee.

That being said, Dan still does. And money’s tight and those drinks are almost $7 for a four-pack! We can’t afford to be paying that much for him to go through two, three or four a day! Forget it! And there is no offbrand for them either!

So, I tried to find a few recipes for the bottled insanity, and I found two that seemed good. A recipe by The Kurths and a recipe by Christopher. Both recipes were good ones, but I altered them a bit, and kind of combined them.

First and foremost, if you come across a recipe that requires pectin, DO NOT USE IT! It was gross! It thickened the drink up, but it made it taste like chunks of solidified lemonade was in it! EWWW. And also, I do NOT recommend using hot cocoa mixes, or chocolate powders and syrups. I tried those first, and it just made the whole thing taste off.

Bottled Insanity
1 1/2 cups brewed coffee*
6 cups 2% milk
1/2 cup of sugar
5 tsp of unsweetened cocoa

Brew your coffee and then pour into a medium to large size pot. Add sugar and cocoa. Stir until dissolved. Add milk and stir until well blended. Funnel into intended  storage containers and refridgerate.

Yield: This recipe will fill around 5 of the starbucks glass bottles.

*I recommend using 2 1/2 cups of water, and 1/3 cup of coffee grounds and running it through once. However, if you would like stronger coffee, use 3 1/4 cups of water, 1/3 a cup of coffee grounds, and when it’s brewed through the first time, pour the already-brewed-coffee into the back and let it brew through again using the same grounds.

That simple! Easy recipe, huh? It only takes about 5-10 minutes to make after the coffee is brewed. And when I calculated it out, it only cost me about $0.30-$0.45 cents per bottle of it! 😀 Much better than the $2-3 per bottle it normally is!

Anyways. I’m smart. And I feel accomplished.

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I am Samantha. I am twenty years old, and have a gorgeous little girl, and a baby boy who I am expecting in May. I am married to my best friend in the entire world. I am a full time student, and am torn between pursuing a career as a midwife, or going to medical school to become an obstetrician.

20 thoughts on “Starbucks Bottled Mocha Frappuccinos. RECIPE!!”

  1. This recipe is fantastic! I just made some yesterday and it is amazingly on the mark!

    Thank you so much for posting this!!!!

  2. There actually is an generic brand of frappuccino. If you have the german discount grocery store, ALDI, in your area, they sell a generic frappuccino under the mark “beaumont coffee” I just had one today and they aren’t bad, although at 1 dollar a bottle they are still more expensive than your home made variant.

  3. There is pectin in the original drinks. If you blend it with a blender, you won’t have the chunk problems.
    This is the closest recipe to the real thing:
    1/2 cup of espresso
    2 1/2 cups of non-fat milk
    1/4 cup of sugar
    1 tablespoon of pectin

    Blend it for a while, then chill it.

  4. Love this. Only had Hazlenut coffee and made the recipe the same..yummy..I used a plastic Tropica juice container and filled it to I don’t have to measure milk I can just filled it next time..this was with the 1/3 cup coffee recipe. Thanks!

  5. I studied the bottle for the Starbucks Vanilla Frappuccino and came up with this recipe, that I call a Frugoccino, since I’ve self styled myself as the frugal Hausfrau. It’s is so close it’s amazing. It does use pectin for the proper mouthfeel, but being a canner, I know you have to boil it. It’s not too complicated.

    These makes 2 servings, and you can double, triple, quadruple if you’d like.

    Brew: 1 cup (8 ounces) of coffee

    In the meantime, in a small, heavy saucepan, mix one cup of water with 1/2 teaspoon pectin and 5 tablespoons plus one half teaspoon of sugar. Bring it to a rolling boil (a boil that doesn’t stop when you are stirring it. This blends the pectin and sugar and activites the pectin, bringing it to full strength. Boil exactlly one minute.

    It also keeps the pectin from seperating into small glops and all the problems with those other recipes.

    Mix 1 1/3 cup of milk, your coffee, your pectin mixture. Add 1/4 teaspoon vanilla and a very small pinch of salt. Chill well.

    1. I’ve since given up on the whole pectin process and started making more of a foamy, icy latte: I freeze coffee in ice cube trays, put about half a trays worth in a bender with about a cup of milk and to add some extra creaminess and sweetness, a few tablespoons of condensed milk. You can do all this pretty much by taste and come up with what suits you exactly. Blend until smooth. For us, it usually makes about 2 smaller lattes. If it’s leftover, it’s just as good melted and cold, but will separate, so you’ll need to shake it.
      Ms Frau´s last blog post ..March 4, 2012, Tuna Cakes with Salad & Green Beans/$3.17

      1. Yeah… I gave up on the pectin process too. It just never turned out the way I needed it to. My recipe is thinner than the real drink but it tastes about the same. I bet adding some half and half or condensed milk would work to thicken it up a bit!

        1. I like your idea, hausfrau, but what about using guar gum or xanthan gum instead? You still need to use warm water to dissolve them, but it sounds like less work than the pectin. Does pectin produce a firmer hold? I love the Starbucks Mocha Frappucinos, but only the bottled kind. To me, the bottled Mocha Frappucinos are the best cofffee in the world, but the regular store-mixed Frappucinos are gross.

          I’ll test it out with xanthan and/or guar and let you know.

    2. I’ve seen so many different recipes for this. Here’s what I did. I didn’t want any sugar in mine so I used 1/2 cup splenda. I also used some pectin and Xanthan gum. Put hot coffee in blender and added splenda, pectin and xanthan. Once blended I added the milk.

      My first attempt it was TOO thick. I will cut back on both pectin and xanthan gum.

      I doctored up my first attempt with more milk and splenda and it will fill at least 8 bottles worth.

  6. Thanks for all the great recipes and ideas for the homemade Mocha Frappuccinos. I love the ones I buy in the groceries stores, but they are way too sweet and so expensive. I want to make my own and maybe use a bit of honey to sweeten it up, or some of the substitute sugars mentioned above. I will experiment with all the different recipes. Honey if bought right, is a natural sugar which is what I am looking for.

  7. I’ve tried your recipe and must say now I am hooked. I love Starbucks botted mocha frappuccino and also the International Delights Iced Mocha drink, but they can be quite costly and loaded with sugar. After finding your recipe, I modified it slightly by using instant coffee and splenda and it came out wonderful. Now I don’t need to waste money on the store bought brands. Thank you so much for your recipe.

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