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Homemade Starbucks S’mores Frappuccino

I first began venturing into making my own blended coffee drinks at home about 2 years ago with my mocha, cotton candy, and pumpkin spice frappuccinos.  I have to say, they’re just way too easy to not give a try.  Not to mention, it’s a sure fire way to save money and ensure you’re using the best of ingredients.  A DIY frappuccino only requires a handful of ingredients with the aid of a blender but even my ancient one accommodated my craving for a homemade frappuccino.  For my recipe, I used a bold fair trade coffee and unsweetened coconut milk, sans carrageenan but since you’re making this at home, you could use anything from regular dairy to hemp milk.  It’s completely up to you.

So let’s break down the anatomy of the s’mores frappuccino.  It’s quite an extravagant layered affair.  First, on the bottom is a gooey marshmallow fluff that’s fun to slurp up through your straw.  As it gets sucked through your straw, it also picks up sweet and silky chocolate sauce which is then followed by a creamy, milky blended coffee, topped off by a crowning glory of fluffy whipped cream dressed up with cookie crumbs and more chocolate sauce.  If you’re not a fan of coffee, you can simply omit it and produce what starbucks calls a blended creme….a la fancy pants milk shake.


This homemade Starbucks s’mores frappuccino tastes like cool and rich s’mores in a cup, capturing all the elements of a classic s’more but without all the waiting.  Until it melts from this inevitable heat {and it’s not even officially summer, you say?!} you get the sticky sweetness from the marshmallow goop on the bottom to the crispy cookie crumbles on top, making this creamy blended treat both a flavor and texture explosion!







5.0 from 4 reviews
Homemade Starbucks S'mores Frappuccino
Serves: 1 Serving
Blended Coffee
  • 1 c strong brewed bold coffee or 1 espresso shot
  • ½ c whole milk
  • 1-2 tb sugar
Chocolate Sauce
  • Store-bought OR
  • ⅔ c whole milk
  • ½ c sugar
  • ½ c unsweetened natural cocoa
  • Pinch of salt and instant espresso
  • 1 ts pure vanilla extract
Whipped cream
  • Store-bought OR
  • ¼ c cold heavy cream
  • 2-3 tb sifted powdered sugar
  • ½ ts pure vanilla extract
Marshmallow Fluff
  • ¼ c store-bought marshmallow fluff OR
  • 2 tb homemade melted marshmallows + 2 tb homemade whipped cream
  • Crushed graham crackers and more chocolate sauce
  1. Freeze half the coffee and milk. Pour the rest together and set aside. Freezing half the liquid prevents you from having to use ice cubes but if you're in a rush, you can just use ½ c ice instead.
  2. If using homemade chocolate sauce, make it second since it needs to cool down. Whisk everything together and cook in a saucepan over the stovetop or heat in the microwave in a large heat proof vessel. It's ready when it's thick and glossy. It will also slightly thicken further as it cools down. Cover and chill until ready to use.
  3. For homemade whipped cream, whip the cold heavy cream until it gets frothy. Add the powdered sugar and vanilla extract until it becomes soft, pillowy and fluffy. Take care not to whip too much or it will turn into butter.
  4. For homemade marshmallow fluff, melt the marshmallows just until it gets soft, cool for 1-2 minutes then fold in the whipped cream.
  5. For the coffee base, blend the frozen coffee, milk, {or ice cubes} and the rest of the coffee and milk with the sugar.
  6. To assemble, spoon in the marshmallow fluff on the bottom of your cup.
  7. Follow with a liberal drizzle of chocolate sauce.
  8. Pour in the blended coffee.
  9. Top with whipped cream, cookie crumbs, and more chocolate sauce.

My video/recipe for homemade marshmallows is here.


Your Squishy Monster

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