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Copycat Starbucks Java Chip Frappuccino

If you have been on this blog before, you know there’s bunches of Starbucks recipes here. Well, here’s my newest one to share with you. It’s Copycat Starbucks Java Chip Frappuccino. If you like the combo of chocolate and coffee, check this easy-peasy frappe recipe out. It’s beyond delicious! 

Course After Dinner, Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword beverage, chocolate, Copycat, Copycat Starbucks, Copycat Starbucks Frappuccino, Copycat Starbucks Java Chip Frappuccino, Mocha, smoothie
Prep Time 5 minutes
Total Time 7 minutes
Servings 1
Author Pam


  • 1/2 cup of brewed espresso or coffee of choice, decaf also works. (Place the coffee in fridge to cool down before making your frappe)
  • 2 tbsp  mocha sauce, regular or sugar free, below you’ll find my homemade version.
  • 1- 1/2 tbsp  mocha chips or chocolate chips of choice, for a sugar free version try Lily’s, Hershey’s, or this one I found online. The Lily’s and Hershey’s can be found in most grocery stores and a bit too expensive online. (You can leave the chips out completely too)
  • 1 cup milk of choice, whole milk, low fat milk, even skim will work. You can even add some half and half for a really rich tasting frappe.
  • 1 cup ice, make sure it’s fresh. It’s very important for a great tasting frappe. Use more ice if needed to make thicker.
  • optional – ¼ teaspoon xanthan gum, this is the secret that’s used in Starbucks, another option is 1 teaspoon dry instant chocolate or vanilla pudding, regular or sugar free, use dry mix only.
  • whipped cream for topping, I used the one from the can. Like Reddi – Wip.
  • extra syrup and chips for topping, this is optional.

Homemade Mocha Syrup

  • 1/2 cup brewed coffee, regular or decaf both work.
  • 1 cup granulated sugar, you can try using a sugar substitute but, I have not tried this as of yet so I’m not sure how it would turn out.
  • 1/4 cup  unsweetened cocoa powder, I used natural and not the Dutch processed for this recipe.
  • 1/8 tsp sea or kosher salt


Java Chip Frappuccino

  1. Get the blender out and pour the chilled coffee/espresso and the rest of the ingredients in except the whipped cream. Start on a low speed and whirl for 20 seconds. If needed stop the blender and scrape down the sides. Now, put on medium. Keep stopping and scraping until all is whirling around and you have a creamy, thick frappe. If needed add more ice or even a little more milk. Pour into a large cup or glass, top with whipped cream and more syrup if desired. You can top with a few chips for garnish or leave off. Put a straw in and sip away! 

Homemade Mocha Syrup

  1. In a small to medium saucepan, add the four ingredients. Whisk until all is combined and smooth. Bring to a low boil and let simmer for about 3 to 4 minutes. Take off the heat and let cool to thicken up. Store in an airtight container in the fridge up to a week.