Make a healthier Starbucks frappuccino for $.32

A tasty and healthier recipe for a Starbucks frappuccinoEvery now and then I just have to splurge and indulge in a decadent coffee drink…and I have to use words like decadent and ganache when ordering said drink. Unfortunately, running to my local Starbucks for a mocha coconut frappuccino will set me back in excess of $4…for a small, errr, “tall”.

Anyone share my anguish?

Well if you’ve got 5 simple ingredients and just a couple of minutes, you can make your own frappuccino for about 92% less than the one you’ll buy at Starbucks…and yours will even taste better too.

Kerry at posted this awesome frappuccino recipe earlier this summer and I thought it was just too good NOT to share. Sure you could use the ingredients from the original recipe, but if you’re improving your spending habits by making your own frosty coffee beverage, why not improve on the quality of the ingredients in said beverage as well?

The Frappuccino Recipe

The recipe on makes 2.5 cups (590mL):

  • 1 cup double-strength Starbucks coffee OR 3/4 cup fresh espresso (cold)
  • 3/4 cup milk (low fat, 2%, whole or whatever)
  • 3 tablespoons granulated sugar (or to taste)
  • 2 cups ice
  • Secret ingredient: Pinch of xanthan gum OR 1 teaspoon dry pectin (keeps Frapp from separating)

But hey, why not make some healthier upgrades to that recipe? Rock some organic or fair trade coffee, organic milk (or milk alternative like rice, almond, or soy milk), and/or sugar in the raw or agave nectar.

The problem I’m having is finding an alternative to the xanthan gum. Xanthan gum isn’t necessarily a “bad” ingredient, it just isn’t “good” either…it’s simply a fermented corn sugar polysaccharide, kind of like corn syrup. It’s used in a lot of gluten-free products and its only purpose really isn’t anything more than a thickening agent.

[UPDATE 3/15/12]: Clever xanthan gum alternative!

Laine Dakin-Salomonson, the social media coordinator for Pure Essence labs (and one of our awesome readers), just sent me an email with a clever gluten free alternative to xanthan gum. She says,

After reading that article I did a little research…this may work for you! Golden Flax. I can’t try it since I don’t drink coffee but worse case, it will add a nutty flavor…shouldn’t be oily and I add it to my teens’ (and horses’) food for the antioxidant qualities.

I’d  probably avoid the brown or toasted ones and just go with golden, grind the flax seeds, soak them in a little water until they become soft and the liquid becomes gummy, like an egg white (15-30 minutes). I usually use 1½ tablespoons of flax seeds in 1/3 cup water. You may have to experiment a bit to get the consistency you most enjoy. Flax is frequently used as a thickener in gluten-free bread recipes as well as in soups and puddings. Frankly, wherever an egg is called for, one can use soaked flax seeds.

Caution: flax seeds go rancid rather quickly, so buy only from refrigerated storage, and store them in your refrigerator, too… also only make this is small batches for the same reason.

Please let us know if you try using golden flax instead of xanthan gum. How did it turn out?

The original recipe says that it is used to keep the frappuccino from separating, but I wonder if that is really even a necessity. What do you think? Would this recipe be better with some xanthun gum alternative, without it altogether, or would you be ok with just leaving it in the recipe?зарядка для планшетаtruck receiver hitch coversSmoky косметика интернет магазинmotorcycle coversраскрутка web сайтовпродвижение промо сайтакредит от 18 летсудебные дела по кредитамфольксваген кредитфитнес в кредит москвагапон харьковов24option safeпродвижение сайта пермьпозиции сайтов в googleскачатьcommview torrentсайты для юристов - reusables for every part of your life
About Jeffrey Davis

Yo, I'm Jeffrey, founder of and editor in chief here at Eco-Snobbery Sucks. I live in Nashville, TN and am a writer, personal trainer, web designer, and wookie hugger. I hang out on Twitter some but you can find me more active on Facebook. Enjoy the site!

  • Ashley Sue Bullers

    Gluten-free recipes can use guar gum instead of xanthan gum.  It’s made from some sort of bean, and does the same thing.  Maybe it can be an option.  Thanks for sharing!

  • Shaunna Davis

    I don’t think the small amount of xanthan gum is worth the worry.  It’s the easiest thickening agent to find.  Can’t wait to try this recipe!

  • Cat00x

    I started making my own a while ago, thanks for this recipe. I was sort of winging it with portions. I also added 1/4 tsp cocoa powder to add a little pizzazz. I don’t think the xanthan gum is necessary. Just keep stirring with your straw.

  • Genita Cole Sharp

    I stopped going to Starbucks years ago when I started making my own coffee drinks. Thanks for the recipe….try adding a jigger of dark chocolate syrup to the recipe….YUMM!! :-)  

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  • tammie

    don’t want it to separate?  stir it before you take a sip!! lol!!  it’s not oil and water….

  • Hh

    Hahahaha just use any gum

  • Tess

    I have read that lecithin, which is very good for you, is used as an emulsifier that might have the same effect in your recipe. Also, as most of us espresso nuts know, the foamy milk lasts longer the less fat it contains. I use Stevia in drinks I like better sweet. It’s natural and has no calories. Am a big fan of raw chocolate and am experimenting with it in drinks, mixing it in extra virgin coconut oil and lecithin. Love all things coffee.

  • Btscoles1

    I made a similar recipe today (3/4 cup strong coffee, 1 cup FF milk, 2 cups ice, and 3 tbsp sugar) and although I did have xanthan gum on hand, I didn’t use it. It was perfect! I’d say the xanthan gum is totally not needed. It made about 30 oz, too!

    • topofthehillfarm

      You are correct, however, you are correct only to a certain degree, and that is you don’t have to use xanthan gum, nevertheless you must use some type of emulsifier to keep it from separateing

  • Aletomo17

    Without xanthan gum, it is really runny so I find it a neccesity I haven’t tried the golden flax yet but I am looking forward to possibly trying.