This Starbucks-style Caramel Ribbon Crunch Frappuccino is an excellent copycat — made vegan, high-protein, and free of refined sugar while still tasting remarkably like the original. It’s a great everyday option when you want that indulgent frappuccino flavor without the added sugar and unnecessary additives.
I developed and tested two caramel variations for this recipe. The first is a stove-top caramel that takes about 20 minutes to prepare but yields a very authentic caramel flavor — closest to the Starbucks sauce. The second is a quicker, nut-butter–based caramel you can whisk together in minutes. Both are delicious; the stove-top version simply has the deeper, more classic caramel taste.
What you’ll need to make a Caramel Ribbon Crunch Frappuccino
Coffee: Any brewed coffee will work. I prefer a clean, tested coffee for flavor and quality.
Plant milk: Use your favorite plant-based milk or creamer for creaminess.
Protein powder: A vanilla or salted caramel protein powder enhances the frappuccino’s flavor and boosts protein. Choose a variety you enjoy.
Canned coconut milk: Full-fat canned coconut milk or cream gives the caramel an authentic, rich texture.
Maple syrup: Used as the primary sweetener; I haven’t tested substitutes.
Monk fruit or coconut sugar: Either works. Coconut sugar creates a classic caramel color, while monk fruit keeps the caramel lighter in appearance.
What to do with extra caramel sauce
The recipe makes enough caramel for several frappuccinos, so you can prepare a batch and store it in the fridge. Keep it in an airtight jar and warm briefly before using. Extra sauce is great on pancakes, swirled into desserts, or stirred into oatmeal.
How to make the Caramel Ribbon Crunch Frappuccino
- Brew coffee and pour into an ice cube tray to freeze.
- Make your preferred caramel sauce and cool to room temperature.
- When ready to serve, blend the coffee cubes with protein powder, plant milk, and 1–2 tablespoons of caramel until smooth. Adjust milk for desired thickness.
- Drizzle extra caramel inside the cup, pour in the frappuccino, and finish with whipped coconut cream if desired.
Ingredients
- 1 cup brewed coffee
- Plant milk (to blend and for freezing with the coffee)
- 1–2 tbsp caramel sauce
- 1 serving vanilla protein powder
Stove-top Caramel
- 1/2 can full-fat coconut milk (or cream)
- 2 tbsp maple syrup
- 2 tbsp monk fruit or coconut sugar
- 2 tbsp coconut oil (or vegan butter/ghee)
- 1/2 tsp vanilla + pinch of sea salt
Simple Caramel (Quick)
- 1/4 cup coconut oil
- 1/4 cup real maple syrup
- 3 tbsp almond butter
- 1/4 tsp vanilla + pinch of sea salt
Instructions
Stove-top caramel
- Combine coconut milk, maple syrup, monk fruit or coconut sugar, and coconut oil in a saucepan over medium-high heat. Stir constantly until it reaches a boil. Let it bubble for about 2 minutes, then reduce heat to low and simmer until the mixture reduces and thickens (about 15–20 minutes). Remove from heat, stir in vanilla and a pinch of sea salt, and let cool.
Simple caramel
- Whisk together coconut oil, maple syrup, almond butter, vanilla, and sea salt until smooth. Add a bit more oil if you need to thin the sauce. Chill to thicken if desired.
Frappuccino assembly
- Combine brewed coffee and a splash of plant creamer or milk, then pour into an ice cube tray and freeze until solid.
- Add the coffee cubes to a blender with protein powder, 1–2 tablespoons caramel sauce, and 1/2–3/4 cup plant milk. Start with less milk and add more until you reach the thickness you like. Blend until smooth.
- Drizzle caramel around the inside of your serving cup, pour in the blended frappuccino, and top with coconut whipped cream if you like.
Notes
You can omit the protein powder; if you do, add 1/2 tsp vanilla extract to enhance flavor.
Prep time: about 10 minutes (plus freezer time for coffee cubes). Freezer time: about 1 hour.
Course: Breakfast, Dessert, Snack. Cuisine: American.