Horchata Frappuccino {Starbucks Copycat}
This copycat Starbucks Horchata Frappuccino is cold, creamy, and packed with cinnamon flavor from a homemade horchata syrup. It comes together in about 60 seconds once your syrup is ready to go.
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Makes: 1 drink
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Ingredients
- ¾ cup whole milk
- ¼ cup (2 shots) espresso or strongly brewed coffee cooled
- ¼ cup horchata syrup (store-bought or homemade with recipe below)
- ¼ teaspoon xanthan gum (optional for thickening Frappuccino- can substitute with cornstarch, but use a little bit more)
- ¾ cup ice
- Whipped cream for topping
- Ground cinnamon for topping
Horchata Syrup
- 1 ½ cups water divided
- ½ cup long-grain white rice
- 1 cup granulated sugar
- 1 cinnamon stick
- 2 teaspoon vanilla extract
Instructions
- Add milk, espresso/coffee, horchata syrup, xanthan gum (or corn starch), and ice to blender and process until smooth and frothy.
- Pour Frappuccino into cup and top with whipped cream and ground cinnamon.
Horchata Syrup
- Mix 1 cup water and white rice in a bowl and stir to combine. Cover and let steep in the fridge for at least 4 hours and up to overnight.
- Strain the rice mixture through a fine mesh sieve into a separate bowl, leaving rice behind. You can either discard the rice or save it for another use.
- Put rice water, additional ½ cup water, sugar, and cinnamon stick in a medium saucepan and bring to a boil.
- Once boiling, lower heat and let mixture simmer for about 10 minutes, until syrup has thickened (note that it will continue to thicken as it cools). Remove from heat and stir in vanilla extract.
- Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Keep cinnamon stick in syrup for at least 4 hours for full cinnamon flavor.
Notes
- Horchata syrup should stay fresh for about a month when stored properly in the fridge.
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