Brown Sugar Strato Frappuccino – Easy Starbucks CopyCat

I’ve created several cool coffee recipes this summer, and I even wrote a List of Best Frappuccinos that includes some of my trendy video recipes. It has been going so well, I decided to create a video for the recent release of the Brown Sugar Strato Frappuccino, and I’m developing this written recipe to support that release. The full recipe video is included at the bottom of this recipe. Alright, let’s get started 🙂

One thing you’ll love about this recipe is that it’s very simple, and you’re learning 3 recipes is one. This recipes include:

• Brown Sugar Syrup
• Brown Sugar Frappuccino
• Brown Sugar Cold Foam

Flavor & Taste

I’m not a professional food critic, so I’ll do my best with this section. Your first sip is usually cool and refreshing as the velvety frappe body comes in with mellow caramel notes from the homemade brown sugar syrup. Next, a quick hit of bold espresso that keeps it from getting too sweet. The whole milk and a pinch of xanthan gum give the drink a milkshake texture that feels extra creamy without weighing you down.

Right on top, the brown sugar cold foam melts into the blended base, adding a pillowy finish and a whisper of cinnamon that reminds you of warm snickerdoodles. It’s the flavor profile of a freshly baked brown sugar cookie colliding with a classic coffee shop beverage, all in one frosty glass.

FULL RECIPE

This recipe makes 1 standard 16 oz Brown Sugar Strato Frappuccino with the included brown sugar cold foam. As stated above, this recipe describes how to make the brown sugar syrup, then the frappuccino base, and finally the brown sugar cold foam. If you want to make multiple servings, just adjust the ingredients accordingly.

Note: The Brown Sugar Syrup recipe makes 1/2 cup (8 tbsp) of brown syrup, and this frappuccino/cold foam only uses 3 tbsp. You’ll have enough leftover syrup for future recipes as well 🙂

Ingredients

Brown Sugar Syrup

• ¼ cup Packed Light Brown Sugar
• ¼ cup Water (recommend filtered water)

Frappuccino Base

• Double shot of espresso or 4 oz very strong coffee
• ½ cup whole milk (or your dairy/non dairy preference)
• ¼ tsp Xanthan Gum*
• 2 tbsp Brown Sugar Syrup
• 1 tbsp Granulated Sugar (optional – if you like sweeter drinks)
• 1 ¼ cups Ice

* Xanthan Gum can be easily found in the bakery aisle of most grocery stores and online vendors

Brown Sugar Cold Foam

• ¼ cup Heavy Cream (cold)
• 2 tbsp 2% Milk (cold)
• 1 tbsp Brown Sugar Syrup
• Pinch of Cinnamon

Many people use the 3, 2, 1 rule, which is 3 tbsp Heavy Whipping Cream, 2 tbsp 2% Milk, and 1 tbsp of Syrup. I’ve found the ingredients listed above (technically 4, 2, 1) make it even creamier.

Instructions

1. Create Brown Sugar Syrup by adding light brown sugar and filtered water to small saucepan and set on medium heat. Stir frequently until brown sugar dissolves ~ 5 minutes.
2. Let the saucepan cool while we move onto the frappuccino base.
3. Brew double shot of espresso (or 4 oz very strong coffee). Add to fridge to cool while we move onto next steps.
4. Add ice to blender, then bring out espresso and it to the blender as well. Add in xanthan gum to blender.
5. Grab the 2 tbsp of the brown sugar syrup (created in Step 1) and add to blender. Add Granulated Sugar (optional).
6. Securely add lid to blender and blend for approximately 1 minute. After blending, store in freezer or fridge to keep cool while we create cold foam.
7. To begin cold foam, add heavy cream to shaker or mason jar. Add in the 2% milk, then the brown sugar syrup, finally add the pinch of ground cinnamon.
8. Securely add lid and shake approximately 1 minute, or use a small handheld frother to froth for 1 minute.
9. Remove the frappuccino base from the fridge and add to serving glass. Pour cold foam over the frappuccino base. Optional – add a sprinkling of brown sugar to the top of the cold foam. Enjoy your Brown Sugar Strato Frappuccino, you deserve it!

Why This Recipe Works

• Deep caramel flavor:  This homemade brown sugar syrup delivers richer molasses notes versus plain sugar, matching that coffee house taste without overpowering sweetness.
• Perfectly smooth texture:  A pinch of xanthan gum keeps ice, milk, and espresso blended for a creamy texture throughout the frappuccino.
• Balanced caffeine kick:  A double shot of espresso cuts through the sweetness so each drink feels like coffee first, treat second.
• Soft finish:  Our 4 : 2 : 1 cold foam ratio (heavy cream, milk, syrup) whips up extra soft, then combines with cinnamon sweetness into the drink as you enjoy.
• Better than Barista results, budget price:  Ingredients are budget friendly, letting you skip the $6 line and still maintain the coffee shop texture, flavor, and flair at home.

Flavor Swaps and Pro Tips

• Dairy-free & vegan: Trade the whole milk for oat or almond milk, then froth ¼ cup canned coconut cream + 2 tbsp oat milk for a delicious cold foam twin.
• Extra caffeine punch:  Increase the coffee shop vibe by swapping in 3 espresso shots, but warning; it will be very caffeinated.
• Lower sugar option:  Skip the optional granulated sugar and cut the brown sugar syrup to 1 tbsp, or replace half the syrup with monk fruit sweetener to remove 20 g of sugar without losing flavor.
• Protein boost:  Blend in 1 scoop vanilla protein powder (whey or plant based) and add an extra splash of milk to keep the texture smooth.
• Seasonal twist: Stir ⅛ tsp ground cinnamon or pumpkin pie spice into the syrup for a warm fall spin, or add a dash of cardamom for a subtle chai note.
• Maple caramel vibe:  Replace the brown sugar syrup with pure maple syrup + ½ tsp molasses to mimic Starbucks “Marbled Brown Sugar” seasonal drizzle*

*Don’t worry, it’s still earned the brown sugar label because light brown sugar is made with 1 tbsp molasses + 1 cup granulated sugar, dark brown sugar is made with 2 tbsp molasses + 1 cup granulated sugar.

Storage & Make Ahead

• Brown Sugar Syrup (the Perfect Make Ahead MVP)
  • Make syrup, cool completely, pour into clean glass jar, store in fridge covered
  • Fridge shelf life: It will stay fresh in fridge for 14-21 days.
  • Freezer shelf lIfe: For longer storage, place the jar in the freezer and it will stay fresh up to 3 months. It likely won’t freeze solid due to the sugar content, but it will turn into a thicker consistency.
  • Quick check: discard if it appears moldy or smells off
• Cold Foam Mixture
  • Whisk the heavy cream, 2% milk, and brown sugar syrup together then seal in an airtight mason jar.
  • Shelf life: 3-4 days chilled. Froth/shake the amount needed before pouring for fluffy consistency.
  • Quick check: discard if it smells bad or separates
• Frozen Espresso Cubes
  • You can extend the life of the espresso shots by putting them in a silicone ice tray and freezing. Great for a stronger, no dilution blend
  • Shelf life: 2 weeks frozen
• Assembled Frappuccino Base
  • Use within 15 minutes for best texture and flavor. After that, dilution begins to occur with ice melting and xanthan gum loses binding ability.
  • I do not recommend early preparation of the base, but if you must, freeze the blended base in a mason jar, leaving headspace. Thaw 10 minutes, then give it one quick re-blend with a splash of milk.
• Remember to always use sanitized containers and a clean blender to limit bacterial growth.

Nutrition

These are the combined nutrition facts for the Brown Sugar Strato Frappuccino including the Brown Sugar Cold Foam. It does not include the optional extra tbsp of granulated sugar.

• Calories: 456
• Total Fat: 26.6 g
• Saturated Fat: 16.9 g
• Carbohydrates: 48.1 g
• Sugar: 46.5 g
• Protein: 5.8 g

FAQs

Can I use instant coffee instead of espresso?

If you don’t have an espresso machine, I recommend brewing ~ 4 oz (½ cup) of very strong coffee. I realize that coffee pots aren’t the best at brewing smaller amounts, and instant coffee is another option.

Mix 1–2 teaspoons of instant coffee (or instant espresso) with 4 oz of hot water to approximate the flavor and strength. It won’t taste the same, but it still gives a solid caffeine kick.

Can I Make This Drink Ahead of Time?

Yes and no… you can make the brown sugar syrup and cold foam base ahead and store them in the fridge for an extended period of time (see “Storage” section above). But the blended frappuccino base is best made fresh and used quickly. It will separate and lose its thick texture if it sits too long.

How Do I Get the Cold Foam to Stay Fluffy?

Use cold heavy cream and milk, and don’t over froth. Using a handheld frother, froth until soft peaks form (about 20–30 seconds). For the shaken method, shake for approximately 1 minute. Pour it over the drink right away for that signature light and airy finish. If it’s too thin, chill the mixture a few more minutes before whipping again.

Can I Make it Dairy Free?

Definitely, just swap the whole milk with oat or almond milk in the base. For the cold foam, use a mix of canned coconut cream and oat milk (about ¼ cup + 2 tbsp). Follow the same frothing techniques for a creamy dairy-free topping.

Is There a Substitute for Xanthan Gum?

If you don’t have xanthan gum, try ½ tsp instant pudding mix (vanilla or unflavored). It contains cornstarch and gums that act as thickeners and stabilizers. Just like xanthan gum, it gives a creamy texture and keeps the ingredients from separating.

More Starbucks CopyCats

• Brown Sugar Shaken Espresso
• Cinnamon Dolce Latte
• Pumpkin Spice Latte

These recipes also contain quick and easy Youtube videos that I’ve created to help show the details of creating these fun recipes. You need to check them out!