This homemade Dulce de Leche Frappuccino is the best frappuccino you’ll ever taste! Easy, creamy and oh so deliciously indulgent. Who needs a barista when you can make something this perfect at home?
Who doesn’t love an icy coffee frappe on a hot day? It is the perfect summer treat!
But have you ever tried making it at home and failed miserably? I have. Several times! And every time I sat, sipping my lame watery mess of a “frappuccino”, trying to figure out what I did wrong.
After all, isn’t a frappuccino just a blended beverage consisting of coffee, milk, ice and whatever flavor you choose (caramel, chocolate, vanilla, unicorns)?
Well, it turns out there’s a secret ingredient that Starbucks uses that makes all the difference in the consistency!
Once I discovered that, I ran to the store to get all the ingredients to make my favorite summer indulgence: Dulce de Leche Frappuccino! The kind that I can get at a Starbucks in Brazil but not in the United States.
And guess what? I NAILED IT! Five ingredients and a few minutes in the blender were all I needed to make my favorite coffee beverage.
It’s a good thing that I drink frappuccinos all year round, because I’m so obsessed that I’ll be making this at least once a week!
Ingredients to make Dulce de Leche Frappuccino
You’ll only need a handful of ingredients to make this delicious homemade frappuccino. Here’s the list:
- Espresso shots – If you don’t have an espresso machine, you can substitute for 1/3 cup of very strong coffee.
- Dulce de Leche
- Milk – I use whole milk, but you can substitute to whatever kind you like.
- Xanthan Gum – optional, but highly recommended to prevent separation.
What is Xanthan Gum and what is it used for?
Xantham gum is a food additive, often used as a thickening agent or as a stabilizer to prevent separation of ingredients. It’s a common ingredient in salad dressings, ice cream, yogurt, gluten-free baked goods, and even in non food things, like medicine and toothpaste.
But what is it, exactly? Well, Xanthan Gum is a coating from a bacteria called Xanthomonas campestris, the same bacteria that is responsible for causing black rot to form on some vegetables, like broccoli and cauliflower.
Still here? Didn’t run for the hills in shock? Good. Because when you feed this bacteria glucose, it goes through a fermentation process that creates a slimy substance that when purified, dried up and powdered, becomes an amazing food thickener!
You can find it in the baking aisle of your grocery store or online. This is the one I use.
Do I need to use Xanthan Gum to make Dulce de Leche Frappuccino?
The short answer is no, you don’t. However, if you’re after that coffee house smooth consistency, you absolutely should!
The xanthan gum is the special secret ingredient that will keep your Dulce de Leche Frappuccino from separating.
To help illustrate it, I made two versions – one with xanthan gum and one without. I let them both sit for about 5 minutes. The results you can see in the photos above!
Which frapp is more appealing to you? To me, the thick and creamy version on the right (made with xanthan gum) is always the winner!
How to Make Dulce de Leche Frappuccino
- Combine all the ingredients in the jar of a blender.
- Blend until thick and smooth.
- Pour into glasses.
- Optional: top with whipped cream and drizzle more dulce de leche.
Tips and tricks to make the perfect homemade frappucino
- I recommend using a heavy duty, high speed blender for best results! A good blender will crush the ice much faster and your drink will be creamier/smoother than the one you would produce with a not so great blender. This is the one I have.
- Start with the liquids first, then add the ice. Keeping the liquids on the bottom allows the blender to create a “vortex”, easily pulling down the ingredients that are layered above.
- Some recipes will ask you to dissolve the xanthan gum before adding to the blender. I don’t do that – just add straight to the blender with the other ingredients – and it works just fine!
- Avoid over blending the frappuccino so it doesn’t get runny and watery. About 30 seconds on high speed is usually enough.
- For an even thicker (and more indulgent) frapp, add 1/2 cup vanilla ice cream! Oh my!
Can I make Dulce de Leche Frappuccino without coffee? Yes, but why would you? Just make a Dulce de Leche Milkshake instead.
Can I make frappuccino ahead? I don’t recommend it, as the consistency will change as it sits in the fridge. Just make it when you plan to serve it!
- 2 shots espresso, cooled (or 1/3 strong coffee, cooled)
- 1 cup milk
- 1/3 cup Dulce de Leche, plus more for drizzling
- 1/2 teaspoon xanthan gum (optional)
- Pinch of salt
- 2 cups ice
- Toppings: Whipped cream and Dulce de Leche
- Combine all the ingredients in the blender, in the following order: espresso, milk, dulce de leche, xanthan gum (if using), salt and ice cubes.
- Blend on high speed for about 30 seconds or until the drink is creamy and smooth.
- Pour into glasses.
- Microwave some dulce de leche for about 20 seconds or until it softens to a sauce consistency.
- Top the frappuccinos with whipped cream and drizzle with the dulce de leche sauce.
- Serve immediately.
- Xanthan Gum acts as a thickening agent and prevents separation. The consistency will be different if you omit it.
- For an even thicker consistency, you can halve the amount of milk or even add a scoop (or two) of vanilla ice cream.
- Dulce de Leche sauce for drizzling - Use immediately after microwaving, as it will harden as it sits.
- Milk substitutions: I like whole milk because it produces the creamiest frappuccino, but you can use whatever milk you like.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 264 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 29mg Sodium: 215mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 0g Sugar: 30g Sugar Alcohols: 0g Protein: 8g