Horchata Frappuccino– Easy Starbucks Copycat

This Horchata Frappuccino is a homemade take on the Starbucks version — creamy, cinnamon-spiced, and blended smooth with vanilla ice cream. It’s super easy, takes about 20 minutes max (including the syrup), and it’s way cheaper than grabbing it from a drive-thru. Good for hot days, tired afternoons, or whenever you want something sweet and cold that stil feels cozy.

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Quick Summary

• Prep time: 15 mins
• Cook time: 5 mins
• Flavor: creamy, cinnamon-forward, a little caramel-y
• Great for: hot weather, sweet cravings, cozy-but-cold drinks

Why I Like This Recipe

Was just messing around in the kitchen and tried to make something close to the Starbucks horchata thing. Didn’t think it’d be this good. The cinnamon dolce syrup is easy and makes more than you need, so you can stash it and do this again later without the work. It’s also a nice excuse to use up that half-melted tub of vanilla ice cream. Win-win.

Ingredients

For the Syrup:

• 1 cup light brown sugar
• 1 tsp ground cinnamon
• 1 cup water

For the Drink:

• 1 cup cold almond milk
• 1 cup vanilla ice cream (or 1 cup ice for a lighter version)
• 3–4 tbsp cinnamon dolce syrup

For Topping:

• 2 tbsp whipped cream (optional but let’s be real)
• ¼ tsp ground cinnamon

How To Make Horchata Frappuccino

1. Make the syrup: In a small saucepan, mix brown sugar, cinnamon, and water. Bring to a light boil, then simmer for 5 mins. Let it cool completely before using.
2. Blend it up: Add almond milk, vanilla ice cream, and 3–4 tablespoons of the syrup to a blender. Blend until smooth and thick.
3. Serve it cold: Pour into your favorite glass. Top with whipped cream if using, and a little sprinkle of cinnamon.
4. Drink right away: This one melts quick. Best cold and fresh, not sitting around.
5. Extra tip: Store leftover syrup in a jar in the fridge. It’ll keep for a week and works great in coffee too.

Tips for Success

• Don’t skip cooling the syrup — hot syrup will melt your ice cream instantly
• Blend on high for 30 seconds or more for best texture
• Use vanilla almond milk for extra flavor
• If you want it thicker, add ice with the ice cream

Storage and Reheating

• Fridge:Well first thing to do is store extra syrup sealed in the fridge up to 1 week. The drink itself? Eh, not great after 2 hours.
• Freezer: Not ideal. It gets weird. Make fresh when possible.
• Reheat: Nope. Not a hot drink.

Frequently Asked Questions

• Do I have to use almond milk?
  Nope! Oat milk, soy milk, or even regular milk all work. Almond just fits the horchata vibe best.
• What if I don’t have cinnamon dolce syrup?
  You can make it at home with just brown sugar, cinnamon, and water — it’s included in the recipe.
• Can I use ice instead of ice cream?
  Yep. It won’t be as creamy, but it’s lighter and still tasty.
• Can I make this without a blender?
  Not really. You could try shaking it with crushed ice but the texture won’t be the same.
• Can I double the syrup?
  Absolutely — it stores well in the fridge and works great in coffee or over oatmeal too.

Common Mistakes and How to Dodge Them

• Using hot syrup:
  Instant meltdown. Let it cool first.
• Not blending long enough:
  Leads to chunky ice and weird texture. Let it spin.
• Adding too much syrup upfront:
  Start small. Blend, then taste and adjust.
• Subbing water for milk:
  It’ll taste flat. Use some kind of milk, trust me.
• Thinking it stores well:
  It doesn’t. Fresh is best.

Nutrition Facts (Per Serving)

• Calories: 494 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 138mg
• Potassium: 320mg
• Total Carbohydrate: 79g
• Dietary Fiber: 1g
• Sugars: 66g
• Protein: 4g

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